Chocolate Workshop24 April 2010 | 9.30am to 3.15pm

Singapore Tourism Board, Auditorium

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www.worldgourmetsummit.com

Organised By: Supported By:

CHOCOLATE WORKSHOP

SATURDAY, 24 APRIL 2010 9.30AM TO 3.15PM

SINGAPORE TOURISM BOARD AUDITORIUM

TIME SCHEDULE

9.00am RegistrationCoffee & Tea Served

9.30am Opening AddressValrhona : Vincent Bourdin

9.45am Janice Wong

10.45am Gianluca Fusto

11.45am COFFEE/ TEA BREAK (TASTING PORTIONS FROM 1ST SEGMENT)

12.15pm Loretta Fanella

1.15pm Pang Kok Keong

2.15pm Frédéric Bau

3.15pm END (TASTING PORTIONS FROM 2ND SEGMENT)

Creative, innovative, detail oriented, risk taker and go-getter – the five most fitting

description of Chef Janice Wong, the sole female chef of this year’s World Gourmet Summit. With an education from the world’s most prestigious culinary school, Le Cordon Bleu and a résumé that reads like the guide to the best of the culinary world (from wd~50 to Per Se and Alinea), Chef Wong is a vision of excellence and brilliance. Focusing on quality and bringing the best out of the ingredients that she used, all her dessert creations are to die for. An innovator in her own right, she aims to elevate the status of desserts to that of their savoury counterparts in top restaurants in Singapore and the world.

A masterclass with Janice Wong

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chilli chocolate block

mangari 64% vinegar chocolate

4g chilli padi240g cream300g araguni chocolate, chopped195g egg whites

Method:

• Infuse the chilli padi in the cream overnight.

• Sieve the infusion mixture into a pot and bring cream to boil. Add in the chopped araguni chocolate. Rest for a minute.

• Stir slowly in a small circular motion from inward, then big circular motion outward. Stir until mixture is combined.

• Whisk the egg whites slightly and incorporate into the mixture of cream and chopped chocolate.

• Pour the mixture into siphon and charge and 2 cream chargers.

• Place siphon into hot bath at low medium heat for 30 minutes.

• Cool the mixture to 40 degrees. Empty siphon into a container.

• Store mixture in freezer.

chilli chocolate block

Pate Bombe 125g egg yolks, whisked till fluffy 60ml water250g sugar

Meringue84g sugar 84g egg whites150g manjari 64%, melted70g white wine vinegar200g pate bombe168g meringue

Method:

• Heat 60ml water and sugar in a saucepan until it reaches 119°C. Add the syrup to the whisked egg

yolks while whisking the mixture constantly. Mix the melted chocolate with white wine vinegar. Fold

the pate bombe into the chocolate.

• Whisk the sugar and egg whites in a bowl until stiff peak form. Fold in the meringue.

manjari 64% vinegar chocolate

Gianluca Fusto’s first creations were

based on pipe tobacco and Havana

cigars – an astounding manifestation of his

ingenuity. Fusto spent a few years working

in Milan and Paris before finally joining the

kitchen of the Aimo e Nadia in Milan at the

age of 25. In 1998, he was taken under the

wing of Fredéric Bau and since then, Fusto

has travelled to various corners of the world

to conduct tastings, courses and classes to

spread the wonders of pastry-making.

A masterclass with Gianluca Fusto

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identita

a-qua

elementi terra

Notes:

Ivoire & Green Cardamom Velvety Cream440g fresh whole milk14g glucose syrup9g 200 bloom powdered gelatin468g ivoire couverture550g mascarpone8g lime zest11g green cardamom

Orange & Carrot Salad610g carrots244g orange(s)305g mineral water51g caster sugar2g lime zest Gelée de praliné 66% 439g 66% almond & hazelnut praliné15g X58 pectin35g sugar997g whole UHT milk100g acquolina hazelnut paste35g cocoa butter

Method:

• For ivoire and green cardamon velvety cream: Grind the cardamom to a fine powder, add to the milk and lime zest. If possible allow to steep cold for 15 minutes. Bring the milk to a boil. Filter, return to initial weight and bring to a boil again. Add the glucose syrup and previously steeped gelatin. Bit by bit pour the liquid over the previously melted Ivoire couverture and mix hard until you get an elastic and shiny center. Repeat this on the mascarpone when the liquid is above 45°C. Mix everything together for a few seconds to refine the structure.

Let crystallize at least overnight in the refrigerator at +4°C.

• For orange and carrot salad: Dice the carrots into 5 mm cubes and blanch for a few seconds. Bring the water to a boil and add the sugar. Add the lime zest and marinate for 15 minutes then filter. Bring the syrup to a boil again, then candy and re-cook the carrots for about 15 minutes. Change the container and marinate the carrots until serving time. Scrape the orange segments.

• For gelée de praline 66%: Add the sugar to the X58 pectin. Using a whisk add this mixture to the milk at 35 °C and bring to a boil, always stirring with a spatula. Pour a part of the milk over the fruity praliné previously combined with the cocoa butter melted at 40°C and, using a spatula, stir hard to create an emulsion. Continue pouring the milk, always trying to maintain this elastic, shiny consistency. Refine the structure with the help of a mixer. This gelée can be reheated whenever necessary, taking care to bring everything to 60°C and then use it at 30/35°C. Attention: this gelée cannot be frozen.

• For hazelnut stroisel: Sift all the powdered ingredients. Add the diced cold butter, amalgamating everything with the leaf in the planetary mixer. Store in the refrigerator a 4°C. Pass the paste through a meat grinder to make little balls. Freeze immediately. Bake in a 150°C oven for at least 20 minutes when needed.

• For multi-vitamin drink: Centrifuge the carrots and chill them. Add the Espressa gel to the sugar. In a graduated carafe combine the orange juice, lime juice, apricot pulp and centrifuged carrots. Bit by bit add the sugar and gel mixture to previously boiled water, allow to rest and cool.

• Assembly In a sac à poche with a n. 12 nozzle drizzle the velvety cardamom cream in circles. Over it drizzle a

film of vitamin drink. Drain the carrots and dry them on paper towels. Place them on top of the cream. Slice the orange segments and alternate them with the carrots. Finish off with the stroisel cubes.

Presentation Complete with the chocolate decorations. Top with the cube of slush, cube of carrot and gelée praliné.

identita

Hazelnut Stroisel250g Caster sugar250g Petra 1 flour250g Pariani hazelnut flour250g 82% M.G butter5g Sea salt

Multi-vitamin Drink1121g carrots306g orange juice183g frozen apricot pulp102g lime juice153g caster sugar23g espessa gel295g mineral water

Identità1500g ivoire & green cardamom velvety cream1212g orange and carrot salad1620g gelée de praliné 66%1005g hazelnut stroisel2183g multi-vitamin drink

Method:

• For matcha gel: Add the sugar and lota to the cold water and mix for a few minutes. Bring the mixture to a boil. Pour the mixture into a carafe. Add the tea, zest, juice and ginger and mix until blended. Conserve in the refrigerator. When serving, mix to soften the gel.

• For victoria pinapple: Peel, core and dice the pineapple. Combine all the ingredients. Vacuum-pack and simmer at 65°C for about thirty minutes. Keep overnight in the refrigerator.

The sugar can be substituted for with 60 g of maltitol.

• For water and alginate: Dilute the alginate in the water. Wait at least 3 minutes before using.

• For liquid ginger: Grate the ginger into the yogurt. Add the sugar. Steep for a few minutes and harden in the alginate water. Rinse in cold water.

• For matcha slush: Boil the water and add the Matcha green tea. Add all the other ingredients. Check that taste is balanced.Pour into a rectangular receptacle and freeze for at least 12 hours. Chop coarsely, place in the cutter and coarsely crush. The final product should be granulated.

• For Caraïbe chocolate cream: Bring the crème anglaise to 70°C. Melt the chocolate completely in a microwave oven. Pour a small portion of crème anglaise over the couverture and rub hard until you get an elastic and shiny core. Add the rest of the crème gradually, in 4 to 5 steps. Refine the emulsion with the mixer. Close tightly and store in the refrigerator.

• For milk-and-cream crème anglaise : Bring the cream and milk to a boil. Pour this over the previously mixed (not beaten) egg yolks with the sugar. Cook the mixture at 82/84°C until it sets, mix to refine the structure and use immediately if necessary or store in the refrigerator/freezer, making sure to chill it fast.

• Using your fingers, form circles on the PVC sheet with the colorant at 30.5°C. Let crystallize. Sprinkle with gold dust. Roll out the crystallized couverture. Cut into variously sized squares (2.5x2.5/ 3.5x3.5).

• Using a sac a poche, squeeze the Matcha green tea gel into arabesques on the plate. Put the cream into two pouch bags, with smooth 8 and 14 nozzles. Squeeze the cream into the inner parts of the arabesques. Arrange the pineapple unevenly and finally the ginger gelatin. Add the decorations, giving movement to the cream. Before serving, accompany the whole with the slush.

a-qua

Matcha Gel300g mineral water50g maltilol3g vegetal gelatin5g matcha3g fresh lemon zest10g lemon juice3g ginger zest

Victoria Pineapple 1 Num. victoria pineapple50g sugar10g grated ginger3g fresh lemon zest Water & Alginate1000g mineral water12g alginate Liquid Ginger” An Inspiration From Ferran Adria’s Book125g whole-milk yogurt20g confectioner’s sugar4g grated ginger

Matcha Slush751g mineral water180g 30° B syrup30g matcha green tea15g lemon juice4g 200 bloom powdered gelatin2g ginger zest1g fresh lemon zest

Caraïbe Chocolate Cream1000g milk-and-cream crème anglaise400g caraïbe 66% couverture

Milk-And-Cream Crème Anglaise385g 35% M.G. UHT cream154g egg yolk77g sugar385g whole UHT milk

Decoration tainori red cocoa butter oro Scintillante (gold glitter) acetate paper

A-qua368g matcha gel63g victoria pineapple1012g water and alginate149g liquid ginger983g matcha slush1400g caraïbe chocolate cream0g decoration

Method:

• For sesame brittle: Melt the butter and add the syrup and water. Add the sugar and pectin mixture. Cook over a low fire without stirring too much, add the sesame seeds and lay out the brittle on sheets of Silpat. Bake at 190/200°C in a convection oven. Place a third of the mass in a mold, cutting bands 1.5 cm wide and framing with stainless steel squares (ref 5708) to hold the orange and curry Cool and keep in the oven. Conserve the remaining 2/3. Tip: this mixture can also be kept raw in the freezer, cooking as needed for decorations.

• Add the cocoa to the warm syrup. Mix in the éclats. Dry in a 100 °C oven for at least 2 hours. Store in a thermo box away from humidity.

• Melt the couverture with the cocoa butter at 40/45°C. Bring the milk and glucose to a boil and add the gelatin. Pour bit by bit over the melted couverture. Mix to perfect this structure. Pour in and amalgamate the chilled liquid cream. Place in a container and let crystallize overnight in the refrigerator.

• In a container separate the oily from the watery part of the apple concentrate. Put this oil into a graduated carafe and add the lecithin, mixing for a few seconds. Gradually add the watery part to get a smooth and shiny consistency. Mix in the Espessa gel and freeze in the form of semispheres.Bring the water and vegetal gelatin to a boil and cool to 55 °C. Immerse the frozen semispheres 3 times, place in the refrigerator to solidify.

• Steep the gelatin in cold water. Mix the water with the orange juice and heat the mixture. Add the pectin and mix it with the sugar. Add the steeped gelatin and bring it all to a boil. Mix in the saffron pistils at 30°C. Store in the refrigerator.

• Create a syrup with the water, sugar, vanilla and salt. Gradually pour into a graduated carafe the extra-virgin olive oil, lecithin and syrup. Add the apple cylinders and marinate for at least 2 hours, if possible all night. Bake in a 160 °C oven for 20/25 minutes.

• Heat the water and sugars; add the previously softened and squeezed gelatin. Pour in the fresh orange juice and saffron and blend. Add the orange zests. Pour into a plastic container and freeze. Using a blender, mix the slush with the oil and place in a rectangular mold. Cut into parallelepipeds.Store in the freezer.

• With a sac à poche having a smooth nozzle 12 mm in diameter squeeze five bows of Orizaba cream onto the center of the plate. Place a square of oil in gelatin on top and nearby a piece of apple in oil. Put a 7x2 cm rectangle of sesame seed brittle across the top of the central bow with a chocolate decoration beside it. Trim with gold leaf and the chocolate round, slipped in at a slant. Using the pouch bag, trim with dollops of jellied saffron sauce and finish with a cube of saffron slush and a cocoa éclat.

elementi terra

Sesame brittle300g Caster sugar250g 82% M.G butter100g Glucose syrup20g Mineral water5g NH pectin350g Sesame seeds

Cocoa éclats 200g Valrhona éclats200g 39° Bè syrup40g Powdered cocoa Orizaba 39% cream200g Fresh whole milk10g Glucose4g 200 Bloom gelatin in sheets or powder400g Liquid 35% cream320g Orizaba 39% couverture20g Cocoa butter Oil in gelatin360g Apple concentrate0,3g Powdered lecithin of soya5g Espessa gel500g Mineral water45g Vegetal gelatin

Jellied saffron sauce300g Fresh orange juice600g Mineral water120g Caster sugar12g NH pectin1g Sardinian saffron pistils14g 200 Bloom powdered gelatin

Granny Smith apples in extra-virgin olive oil 1501g Granny Smith apples80g Caster sugar140g Water120g Sicilian extra-virgin olive oil1g Polynesian vanilla stick0,3g Powdered lecithin of soya9g Pirano salt

Saffron and oil slush300gFresh orange juice375g Mineral water35g Glucose35g Caster sugar2g Orange zest68g Tenuta Rocchetta extra-virgin olive oil1g

DecorationQBg TainoriQBg Red cocoa butterQBg Oro Scintillante (gold glitter)QBg Acetate paper

elementi terra1025g Sesame seed brittle440g Cocoa éclats954g Orizaba 39% cream910g Oil in gelatin1047g Jellied saffron sauce1851g Granny Smith apples in extra- virgin olive oil814g Saffron and oil slush

Formerly the pastry chef at El Bulli, the

famed restaurant in Catalunya, Spain

that has been voted multiple times as the

world’s best restaurant, Loretta Fanella is one

of the brightest stars in the pastry world. Prior

to working at El Bulli, the Italian pastry chef

honed her skills at the prestigious Cracco Peck

in Milan and is currently at the three-Michelin-

starred Enoteca Pinchiorri in Florence.

A masterclass with Loretta Fanella

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the undergrowth

apple in kharkade infusion & small light raspberry meringues

Notes:

Chocolate Logs200g dark chocolate, melted5g cocoa powder5g green tea powder

Chocolate Ice Cream375g milk25g glucose50g sugar1.8g ice cream stabiliser45g 70% dark chocolate, chopped20g cocoa powder

Soft Green Tea Biscuit80g egg yolks125g egg whites80g hazelnuts, roasted80g sugar2.5g flour7.5g green tea powder

Chocolate Gelatine200g milk18g sugar0.8g agar-agar25g chocolate2 gelatine sheets, soaked

Method:

• For the chocolate logs: Spread the melted dark chocolate onto squares of greaseproof paper and dip it in an ice bath. Immediately roll the dipped chocolate squares into cylinders, of different sizes, to form the logs and branches. Dry the chocolate logs and branches with kitchen towels and dust with the cocoa powder and green tea powder.

• For the chocolate ice cream: Heat the milk and glucose in a saucepan to 30°C. Add in the sugar and ice cream stabiliser and bring mixture to 80°C. Add in the chocolate and cocoa powder. Mix well. Remove saucepan from the heat and chill the chocolate mixture in the refrigerator for about 12 hours. Pour the chilled chocolate ice cream into an ice cream machine and store at -18°C until ready to be served.

• For the soft green tea biscuit: Place the egg yolks, egg whites, roasted hazelnuts, sugar, flour and green tea powder into an electric mixer and pulse for about 10 minutes. Chill the mixture overnight and then pulse again. Pass the mixture through a fine sieve and then transfer into a siphon with a cartridge attached. Pipe the mixture into plastic cups and cook the biscuits in the microwave oven for a minute. Remove soft green tea biscuits from the plastic cups and chill until needed.

• For the chocolate gelatine: Bring the milk, sugar and agar-agar to a boil in a saucepan. Remove saucepan from the heat and add in the chocolate. Mix well. Add in the gelatine sheets and stir until gelatine has melted. Pour the mixture onto a flat surface to a thickness of 0.5-cm and chill.

• For the blueberry compote: Heat the fresh blueberries and sugar in a saucepan on a low heat and cook until the mixture becomes dense. Remove saucepan from the heat and set aside the blueberry compote to cool to room temperature.

• For the meringue mushrooms: Place the sugar and egg whites into a mixing bowl and whisk in a bain marie to a temperature of 50°C. Transfer the mixture to an electric mixer and whisk for about 10 minutes. Mix one-third of the meringue mixture with the cocoa powder and transfer to a piping bag with a nozzle attached. Transfer the remaining meringue mixture into another piping bag with a nozzle attached. Pipe the meringue mixtures onto a lined baking tray to make the top and stem of the mushrooms. Bake in a preheated oven at 50°C for about 4 hours.

• For the chocolate biscuit: Whisk the butter and both sugar in a mixing bowl until creamy. Add in the sifted flour, cocoa powder, bicarbonate, salt and chocolate pieces. Mix well. Pour the mixture into a greaseproof paper lined baking tray to a thickness of 1-cm. Cover the mixture with another greaseproof paper and chill for about 2 hours. Bake in a preheated oven at 180°C for about 9 to 10 minutes.

• For the puffed chocolate: Heat the milk chocolate and sunflower oil in a saucepan to a temperature of 45°C. Remove saucepan from the heat and cool to a temperature of 32°C. Transfer the mixture into a siphon with a gas cartridge attached. Place the siphon into an ice bath to cool thoroughly. Pipe the mixture into ramekins and set aside to cool for an hour. Remove puffed chocolate from the ramekins once the chocolate has set.

• Place the yoghurt and eucalyptus sweets at the bottom of each serving plate and arrange all the elements to depict the undergrowth. Garnish with the fresh sprouts. Serves 4

the undergrowth

Blueberry Compote200g fresh blueberries80g sugar

Meringue Mushrooms50g sugar25g egg whites10g cocoa powder

Chocolate Biscuit115g soft butter95g raw cane sugar35g granulated sugar135g flour, sifted22g cocoa powder3g bicarbonate1.5g salt115g 70% dark chocolate, broken into pieces

Puffed Chocolate300g milk chocolate100ml sunflower oil Greek yoghurt, eucalyptus sweets and fresh sprouts, for garnishing

Notes:apple in kharkade infusion & small light raspberry meringues

Karkhade Infusion1 litre water 200 gr sugar40 gr karkhade leaves for infusion1 apple “golden”

Raspberry Small Light Meringues 50 gr fresh egg white 100 gr sugar freeze dried raspberry powder

Method:

• warm water with sugar up. pour the kharkade leaves let it rest for 10 minutes. filter. cut the apple in small cubes and close in a vacuum plastic bag with the tisane for 12 hours.

• Mix egg white and sugar and warm it up at 50°in bain marie Beat well for about 10 minutes Lay the meringue in the desired shape and dust with freeze dried raspberry powder. Let it dry for 12 hours at 80°

• Serve in a glass the tisane with the apple cubes and complete with the raspberry light meringue.

Passionate, skilful and imaginative –

Fredéric Bau is a genius when it comes

to chocolate. The globally acclaimed head

pastry chef and director of L’Ecole de Valrhona

knows how to apply chocolate in both sweet

and savoury cuisines, a remarkable feat that

not many can surpass. His creativity and

innovative nature is boundless, as marked by

his bold experimentation of different flavours

and textures.

A masterclass with Frédéric Bau

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new opera

Notes:

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Method:

• For the chocolate cake sponge: Mix the whole eggs, inverted sugar and caster sugar together. Add the almond meal with the flour, baking powder and cocoa powder sifted together. Pour the cream and the liquid butter in. Add the chocolate liquor and finish by the melted Extra Amer chocolate. Spread in a frame on a silicon mat and bake at 180°C for 8 to 10 minutes. Once cold, stamp the cube moulds (ref. 5708) in the chocolate cake sponge sheet. Set aside.

• For the pure origin grands crus crémeux discs: Bring to the boil the cream and milk and pour over the egg yolks just mixed with the sugar (not whitened). Cook the lot to 82/84°C until thickened and coating the back of a spoon. Strain thru a fine sieve and use straight away. Weight out 600g of basic custard and emulsify with the partially melted couverture in order to get a smooth, shiny and elastic texture (as for a ganache, mixing with a rubber spatula). Process the emulsion with a hand held mixer to perfect the crémeux without incorporating any air bubbles.

• For the ivoire coffee whipped ganache: Infuse the coffee beans in the 450g of cold cream overnight and drain. Bring to boil the mixture of the 300g of cream, inverted sugar, glucose and instant coffee. Pour slowly the boiling hot liquid over the melted cocoa butter and Ivoire couverture, mixing at the centre in order to create an elastic, shiny and smooth core, sign of a well started emulsion. Keep adding the hot liquid gradually. Process to perfect the emulsion with a hand held mixer. Add the coffee infused cold cream and process once more. Set aside in the fridge and leave to crystallise overnight.

• For the coffee opaline: Dissolve the instant coffee with a little bit of water to a paste constituency. Cook the fondant and glucose to 155/160°C and add the coffee paste. Mix well and pour over a silicon sheet, leaving to cool down. Crush the caramel with the ground coffee to a powder and keep aside in a sealed and dry container. Place a 10x3cm rectangle template on a silicon mat and sprinkle the coffee powder over. Bake at 140/150°C for a couple of minutes, and as soon as the powder is melted and shiny, place the silicon malt on a support to curve the Opaline rectangles (see picture), and leave to set. Store away from humidity.

• For the coffee glaze: Dissolve the instant coffee in the water; add the coffee liquor with the Absolu Cristal glaze and process with a hand held mixer. Keep aside in the fridge.

• For the coffee granité: Dissolve the caster sugar in the hot coffee and pour in a deep sided tray and freeze. Scrape with a fork before serving.

• Take the cubes with the chocolate cake squares inside, pour over the Pure Origin Grands Crus crémeux to the top and let crystallise in the fridge. Take aside 200g of Ivoire coffee ganache and whip the rest to a texture sufficiently firm to be piped with a piping bag. Un-mould the crémeux sponge cubes and top with a fine chocolate square sheet over. Lay half of the coffee Opaline side by side, and with a piping bag tipped with a plain nozzle, pipe cylinders of Ivoire coffee ganache width-wise. With a warm knife, separate the Opaline rectangles and place the second ones on top. With a paper cornet bag, decorate with few drops of coffee glaze. Place carefully the Opalines on the crémeux cubes, and then this assembly in the centre of the plate. Serve this dessert with a small glass of coffee granité topped with the Ivoire coffee ganache, slightly whipped, like a cappuccino.

Chocolate Cake Sponge165g Whole eggs50g Inverted sugar85g Caster sugar50g Almond meal80g Strong flour16g Valrhona cocoa powder5g Baking powder80g Whipping cream 35%50g Valrhona liquid butter100g Chocolate liquor Wolfberger35g Extra amer 67%

Pure Origin Grands Crus Crémeux Discs Basic Custard250g Whipping cream 35%250g Whole milk100g Egg yolks50g Caster sugar Pure Origin Grands Crus600g Basic custard Pure origin grands crus (Nyangbo 68% - 235g, Alpaco 66% - 240g or Tainori 64% - 245g )

Ivoire Coffee Whipped Chocolate300g Whipping cream 35%10g Instant coffee30g Inverted sugar30g Glucose100g Ivoire couverture35g Valrhona cocoa butter450g Whipping cream 35%80g Arabica coffee beans

Coffee Opaline450g Fondant300g Glucose12g Instant coffee8g Ground coffee Water

Coffee Glaze225g Absolu cristal glaze22g Coffee liquor25g Water8g Instant coffee

Coffee Granité600g Black coffee95g Caster sugar

new opera

Milk Foam With Cepes600g Milk15g Dry cepes75g Sugar14g Gelatine powder 2001/8 Vanilla bean4 Juniper seeds

Namelaka Nyangbo With Cepes Infusion400g Fresh milk8g Cepes seches5g Gelatine powder20g Glucose460g Couverture Nyangbo 68%800g Cream 35% Sreuzel

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85g Creamy butter140g Cassonade150g Almond powder50g Melted butter

Sweets & Soft Candied Morels250g Caster sugar100g Water morels200g White wine25g Balsamic vinegar Zest of half lemon40g Absolut Crisal10 Juniper seeds¼ Vanilla bean300g Fresh morels

Notes:

A self-confessed sweet-toothed gourmand,

Chef Pang Kok Keong worked his way

through the ranks from a trainee chef at the

Imperial Hotel to Executive Pastry Chef of

Canelé Pâtisserie Chocolaterie. His studies

in the art of sugar and chocolate work was not

gone to waste when he joined the Singapore

Culinary Team in 2006 and was awarded the

Best Pastry, Best National Team, Best Hot

Cooking and Best Cold Display awards.

A masterclass with Pang Kok Keong

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praline sphere

grand marnier baba with earl grey, tanariva foam and raspberry jelly

Baba dough250g bread flour5g salt17g sugar7g dry yeast21/2 no. whole egg125g water (room temperature)60g butter (room temperature)

Earl Grey Syrup650g Water 250g Sugar 20g Earl grey tea leaves 1 1/2no. Orange peel

Tanariva Foam150g milk150g cream15g earl grey tea leaves30g egg yolk30g sugar150g Valrhona’s Tanariva milk couverture2g gelatine

Method:

• For the Baba Dough: in an electrical mixer with a dough hook attachment, mix the flour, sugar, dry

yeast, whole egg, water at medium speed. once the dough comes together, add butter a little at a

time, making sure that the butter are well incorporated with each addition. mix till the gluten are well

developed, add salt and finish mixing. let this proof for approx. 30min @ 28C. knock down and portion

it out with a piping bag into a suitable flexipan. let it proof for approx. 30min or double in size.

bake at 180C for approx. 20 – 30 min or nicely browned. remove from mould and cool down on a wire

rack. Dry the baked baba in a switched off oven.

• For the Earl Grey Syrup: bring everything to a boil and add the earl grey tea leaves.

leave it to infuse for 20min. strain and reserve the syrup

• For the Earl Grey Tanariva foam: mix the milk, cream and tea leaves and microwave till you reached

65C. leave it to infuse overnight. strain the infusion and add more cream if necessary to achieve 300g

in total for the liquid. bring the infusion to boil, temper in the yolk and sugar, cook to 85C.

strain this mixture over the milk couverture. Add the soften gelatine. Cool the mixture over ice bath.

pour this mixture into a siphon, place one N2O charger. Reserve in chiller for at least 2hour.

• For the Raspberry Jelly: bring the raspberry puree and sugar to boil and add in the soften gelatine.

Chill for at least 3 hour or till it sets.

• For the “Black Sugar” crumble: mix everything together and break them up in small pieces and

arrange them evenly on a baking tray. Bake at 150C for approx. 30min or nicely browned. Cool down

and store in an airtight container.

• For the Assembly: bring the syrup to 70C over the stove, add the grand marnier. Trim the skin off the

baba. Soak the baba in the poaching syrup skin side down. Remove from syrup when it’s heavily

soaked. place the soaked baba in a serving dish. Sprinkle with crumble and place a PCB Creations

pipette (DC135) filled with raspberry jelly into the baba. discharge some earl grey milk chocolate

foam over the baba and decorate it with customized PCB Creations chocolate decoration.

Raspberry jelly500g raspberry puree80g sugar8g gelatine

“Black Sugar” crumble100g flour80g ground almond40g chopped hazelnut100g “Black Sugar”100g butter

Poaching Syrup300g Earl Grey Syrup65g Grand Marnier liquor

grand marnier baba with earl grey, tanariva foam and raspberry jelly

Hazelnut Praline360g hazelnut120g sugar- fleur de sel½ no. vanilla pod

Apricot Yuzu “Pate de Fruit”450g apricot puree75g sugar5g yellow pectin5g gelatine15g yuzu paste (Jupe brand)15g yuzu juice (bottled)

Method:

• For the Hazelnut Praline: bring the water, vanilla pod and sugar to boil. Add in the semi roasted hazelnut

at medium heat, roast the hazelnut over stove till the syrup are caramelized.

pour the mixture onto a silpat and cool. blend the caramelized nuts in a food processor till a fine paste

is achieved. set aside till needed.

• For the Apricot Yuzu Jelly: bring the apricot puree to boil. Mix the sugar and the pectin together. Add it

into the boiling puree stirring all the time. remove from heat and add the gelatine, yuzu paste and yuzu

juice reserve in chiller till needed.

• For the Ganache Jivara: bring the cream, vanilla pod and glucose to a boil. remove the vanilla pod and

pour this over the chopped milk chocolate. make an emulsion, with an immersion blender if necessary

when the ganache reaches 38C. blend in the butter and kirsch

• For the Assembly: using PCB Creations, J77, half sphere chocolate shell, pipe a layer of hazelnut

praline at the base pipe the apricot yuzu “pate de fruit” over the praline fill with ganache jivara

join the two shells together with the help of the PCB Creations magnetic tray (KT296).

reserve in chiller at 4C for 2 hours. Peel off the plastic trays and serve at room.

praline sphere

Ganache Jivara280g cream70g glucose625g Valrhona’s Jivara milk chocolate50g butter½ no. vanilla pod30g kirsch

Notes: