Page 16 - NA_4_2_2011

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14 Pastry & Baking
North America
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.
Inspired by dessert black sesame paste – a very popular, traditional
Chinese dessert – this praline calls for a few simple ingredients that
when combined, produce a complex yet tasty confection.When savoring
this delectable treat, you’ll discover a layered taste profile revealing
caramel, roasted nuts, and chocolates.
In traditional Chinese medicine, black sesame is known for
quite a few benefits that nourish the body and promote health to the
kidneys and liver.
Equipment and Utensils
Microwavable Containers
Ganache Ruler (1cm height)
Baking Tray
Baking Paper
Rubber Spatula
Plastic Sheets for Chocolate Use
Acrylic Board
Silicon Paper
Angle Palette Knife
Textured Plastic Sheet
Photography by Allan Tan
Black Sesame Praline
162.5 g Praline Paste
125 g Black Sesame Paste
20g Cocoa Butter
95 g Milk Couverture
25 g Black Sesame Seed
20 g White Sesame Seed