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36 Pastry & Baking
North America
Saffron
Saint Honoré
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.
I discover Gulab Jamun, a traditional Indian dessert, when I was a trainee
and was fascinated by how it’s deep fried and soaked in saffron infused
syrup, much like a Baba, but without the alcohol. The memory of this
delectable Indian confection stayed with me ever since.
The combination of sautéed apples with saffron is inspired by a cake I
tasted during my training with pastry legend Paco Torreblanca. The
acidity of lightly sautéed apples adds a perfect contrast to the rich perfume
of this spice.
The caramel on the profiterole is reminiscent of the soaking syrup but
with a delicate crunch. I’ve chosen Saint Honoré in creating this recipe
as only the grandeur of this classic French cake seems befitting such a
highly-prized spice.
Equipment and Utensils
Electrical Mixer
Pots
Sieve/Strainer
Microwavable Containers
Mixing Bowls
Rubber Spatula
Piping Bag
Piping Tube
Trays
Silicon Paper
Gloves
Choux Pastry
Butter 250g
Milk 250g
Water 250g
Salt Pinch
Sugar 50g
Flour 300g
Eggs 520g
Lightly Sautéed Apples
2 Granny Smith Apples
Sugar 85g
Butter 55g
Lemon Juice
1
/
2
lemon
Saffron Crème Chantilly
Cream 1000g
Caster Sugar 80g
Mascarpone Cheese 100g
Saffron Stigmas – enough to perfume
The night before, infuse the saffron stigmas in the cream.
The next day, whip all the ingredients together to piping consistency.
Set aside in chiller.
Almond Cream
Butter 100g
Sugar 80g
Ground Almond 100g
Flour 40g
2 Whole Eggs
Dark Rum 25g
Cream the butter and sugar. Add ground almond and flour, follow
by eggs and dark rum. Set aside in chiller till needed.
Photography by Allan Tan
Spiced Pastry Cream
Cream 200g
Milk 200g
Sugar 80g
Yolk 65g
Corn Flour 32g
Butter 10g
Cardamon 3 Pods Toasted
Vanilla 1 Pod
*Whipped Cream 150g
*Fold into the above mixture after it’s
completely cooled down
Whisk
Knifes
Spoons
Measuring Jug
Baking Tray
Induction Hob
Silicone Mat
Fork
Rolling Pin or Sheeter
Ring Cutter
Caramel
Sugar 500g
Glucose 80g
Waster 150g