Crème de la crème

Award-win­ning pas­try chef Ben Goh show­cased the qual­ity and ver­sa­til­ity of French cream in an in­struc­tive master­class with 50 At-sun­rice Glob­alchef Academy stu­dents.

Epicure - - TOP TOQUE -

“A unique tex­ture, de­lec­ta­ble aroma and a bright, fresh taste is what makes French creams stand out,” en­thused In­tercon­ti­nen­tal Sin­ga­pore’s pas­try chef Ben Goh as he whipped up two desserts dur­ing an in­ter­ac­tive master­class at At-sun­rice Glob­alchef Academy. Held on 4 Oc­to­ber, the award-win­ning chef shared recipes for the in­dul­gent Pink Ivory and Earl Grey Apri­cot Milk Choco­late (cre­ated for 2018 Mon­dial des Arts Su­crés) us­ing French cream, while im­part­ing tech­ni­cal know-how to 50 of the academy’s stu­dents.

The var­ied, fer­tile soil of French prov­inces con­trib­utes to the vast range of flavours found in each dol­lop of cream, mak­ing it a pantry gem for any pas­try chef worth his salt. A ver­sa­tile in­gre­di­ent, the French cream is found in many dif­fer­ent desserts, from the clas­sic French Saint-honoré to Asian-fu­sion pas­try cre­ations. “I only use French cream in my pas­tries. It’s the foun­da­tion for many of my desserts. Com­po­nents such as the Chan­tilly, ganache or fruit mousse all need a qual­ity base in­gre­di­ent to bring my vi­sion to life.”

Stu­dents were en­cour­aged to par­tic­i­pate, from pre­par­ing the Ji­vara choco­late ganache to whip­ping up soft Chan­tilly peaks in­fused with ivory choco­late. In­di­vid­ual com­po­nents were also passed around the room for closer in­spec­tion, while Goh ex­plained how the thick, flavour­ful cream binds the dif­fer­ent flavours to­gether. He also gave use­ful tips, such as pre­par­ing flavoured Chan­tilly and mousse in ad­vance. It was an ed­u­cat­ing day for the as­pir­ing chefs as they got to take a closer look into how Goh presents his desserts, par­tic­u­larly for a high vol­ume es­tab­lish­ment like In­tercon­ti­nen­tal Sin­ga­pore. The day was then con­cluded with a tast­ing of Goh’s im­mac­u­late cre­ations.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.