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34 Pastry & Baking
North America
Tropical
Sunny Side Up
Asian Fusion
Publisher’s Note:
Pang Kok Keong is the
executive pastry chef at Canelé Pâtisserie
Chocolaterie in Singapore. A two time winner of
Pastry Chef of theYear at the annualWorld Gourmet
Summit Awards along with SingaporeTeam Captain
for the 2005 Coupe du Monde de la Pâtiserie, Pang
is one of Asia Pacific’s leading chefs and always looks
to infuse local flavors and ingredients into his cutting
edge creations.
The concept of this dessert is to be present something everyone
can relate to – fried eggs – with a surprising taste profile. In this
case, our “eggs” possess an exotic, tropical flavor of mango
passionfruit yolk and coconut whites which is very light on the
palette thus making this dish perfect as a pre-dessert.
The techniques used, though not new, are very versatile and
easy to prepare making this dessert highly efficient in a busy
kitchen. Perfect for chefs who wants to experiment with
molecular techniques.
Photography by Allan Tan
Equipment
Siphon
N2O Chargers
Hand Blender
Scale
Measuring Jugs
Slotted Spoons
Containers
Spoons
For Spherification
Algin
Citras
Calcic
For Emulsification
Sucro
Glice