Well, if anybody is gonna pull off this kinda shit at home, it's you. You have the steam oven and the huge countertops. Mrs. TOJ tries patissierie once in awhile but gives up because we always have a little 2 ' x 2' 'countertop' and a tiny <30L oven with really annoying hot spots. Cooking at home in Asia, unless you buy some $10 million custom home, is like camp cooking. You get two burners, a tiny fridge, a small sink. Ergonomics is lol.
There's this woman's blog that Mrs TOJ follows, she can really just make anything under the sun and does it well, she's amazing. She does it in a tiny little Japanese kitchen too, with a crappy little $800 26L electric Panasonic oven like we have.