With a career crowned by the World Pastry Cup and shaped by global competitions, Chef Ming Ai Loi is blending French finesse with bold Asian flavours, raising the pastry game across Kuala Lumpur.
"We are a French manufacturer that values boldness, innovation, and craftsmanship. We imagine and create exceptional food decorations filled with emotion for professionals in the world of gastronomy."
PCB Creation is a renowned French manufacturer specialising in the creation of extraordinary food decorations that evoke emotions for culinary professionals worldwide. They are known for pioneering the trends of tomorrow by designing and creating decorations in various shapes, colours, and dimensions.
With over 30 years of experience, PCB Creation's unique combination of bold creations, innovative solutions, and customised offerings has established them as the preferred partner for gourmet excellence.
Recipe Breakdown
01
CHOCOLATE CROUSTILLANT
| INGREDIENTS | UNITS | PERCENT |
| Dark chocolate 67% | 50g | 21.7% |
| Coconut Oil (deodorized) | 16.5g | 7.2% |
| Cocoa Streusel | 163.5g | 71% |
| Total | 230g |
|
________________
| Yields | 1 frame | |
| Mould | 25cm x 25cm square ring |
- Mix melted couverture, coconut oil and sea salt together in a bowl until well combined.
- Fold in cocoa streusel.
02
COCOA SABLE
| INGREDIENTS | UNITS | PERCENT |
| Flour | 142.5g | 45.2% |
| Cocoa powder | 10g | 3.2% |
| Corn starch | 10g | 3.2% |
| Brown Sugar | 50g | 15.9% |
| Cocoa butter | 12.5g | 4% |
| Coconut Oil | 22.5g | 7.1% |
| Coconut cream | 67.5g | 21.4% |
| Total | 315g |
________________
| Temperature | 150˚C |
|
| Time | 18 minutes |
|
| Vent | Out (fan 4) |
- Mix flours, cocoa powder, brown sugar and salt together in a mixing bowl with paddle attachment.
- Incorporate in coconut oil until a sandy texture.
- Add in water.
03
COCOA BISCUIT
| INGREDIENTS | UNITS | PERCENT |
| Flour | 124g | 14.2% |
| Cocoa Powder | 45g | 5.1% |
| Salt | 1g | 0.1% |
| Chick-pea | 240g | 27.4% |
| Oat Milk | 100g | 11.4% |
| Sunflower Oil | 75g | 8.6% |
| Lime Zest | 1/2nos | n/a |
| Chick-pea Water | 145g | 16.6% |
| Caster Sugar | 120g | 13.7% |
| Total | 875g |
|
________________
| Yields | 4 rings |
|
| Temperature | 160˚C (steam) |
|
| Time | 18 minutes | |
| Vent | Out (fan 2) | |
| Thickness | 210g |
- Mix flour, cocoa powder, baking powder and salt in a bowl.
- Blend chick-pea, oat milk and sunflower oil together in a jar with a Micromix.
- Make a medium-peaked meringue with chick-pea water and caster sugar.
- Fold chick-pea mixture and meringue together, followed by flour mixture and lime zest
04
MINT CREMEUX
| INGREDIENTS | UNITS | PERCENT |
| Oatmilk | 250.5g | 53.3% |
| Mint Leaf | 20g | 4.3% |
| INGREDIUM Pectin NHX | 5g | 1.1% |
| Caster Sugar | 38g | 8.1% |
| Dark chocolate 67% | 125g | 26.6% |
| Coconut Oil (deodorized) | 23.5g | 5% |
| Sunflower Oil | 14.5g | 3.1% |
| Total | 470g |
|
________________
| Yields | 1 frame |
|
| Mould | 25cm x 25cm square ring |
|
- Infuse the mint leaves into oat milk overnight in the chiller.
- Mix pectin, agar and caster sugar together in a bowl.
- Strain out the mint leave.
- Warm the infusion in a saucepan to 45°C, whisk in pectin mixture and bring to a boil.
- Incorporate in couverture coconut oil and oil.
- Emulsify well with a Mircomix.
05
BLACKBERRY CONFIT
| INGREDIENTS | UNITS | PERCENT |
| Blackberry Puree | 340g | 68.8% |
| Blueberry Puree | 33g | 6.7% |
| Strawberry Puree | 33g | 6.7% |
| Raspberry Puree | 33g | 6.7% |
| Glucose Syrup | 20g | 4% |
| INGREDIUM Pectin NHX | 4.5g | 0.9% |
| Caster Sugar | 15g | 3% |
| INGREDIUM Dextrose | 16g | 3.2% |
| Total | 395g |
|
________________
| Yields | 4 rings |
|
| Thickness | 70g |
|
- Warm the purees and glucose syrup together in a saucepan to 45°C, whisk in pectin mixture and bring to boil.
06
CHOCOLATE CHIBOUST
| INGREDIENTS | UNITS | PERCENT |
| Water (1) | 420g | 33% |
| INGREDIUM Natur Agrum | 3g | 0.2% |
| INGREDIUM Pectin NHX | 8.5g | 0.7% |
| Caster Sugar (1) | 48g | 3.8% |
| Dark chocolate 67% | 336g | 26.4% |
| Cocoa powder | 48g | 3.8% |
| Sunflower Oil | 20.5g | 1.6% |
| Water (2) | 240g | 18.9% |
| INGREDIUM Natur Air | 14.5g | 1.1% |
| INGREDIUM Natur Lin | 3.5g | 0.3% |
| INGREDIUM Inulin | 84g | 6.6% |
| Caster Sugar (2) | 48g | 3.8% |
| Total | 1274g |
|
________________
| Yields | 27 nos |
|
- Blend water (1) and Natur Agrum together in a jar with a Micromix.
- Mix pectin and sugar (1) together in a bowl.
- Warm the water mixture in a saucepan to 45°C, whisk in pectin mixture and bring to a boil.
- Incorporate in dark couverture, cocoa butter and sunflower oil.
- Emulsify with a Micromix.
- Bring water (2) to a boil, incorporate in natur air and Natur Lin, blend well with a Mircomix.
- Pour the mixture over a mixing bowl, whip up with a whisk attachment.
- Gradually add in inulin and caster sugar (2).
- Warm the couverture mixture to 42°C, gently fold in the meringue.
Add Inulin gradually
Inulin is water sensitive may cause lumps.
07
ASSEMBLY PROCESS
- After baking the biscuit cacao, immediately place the chocolate croustillant on top while it is still hot. Ensure it sticks well and freeze.
- Turn the cocoa biscuit over, pour mint cremeux onto the cocoa biscuit and freeze.
- Then pour blackberry confit onto the mint cremeux.
- Fill the mould with 60% of chocolate chiboust and press in the frozen insert (3.8cm x 3.8cm).
- Freeze and unmould the cake.
- Spray the frozen cake with dark chocolate cocoa butter.
- Decorate the cake blackberry and gold leaves.
Ingredients
| INGREDIENTS | UNITS | PERCENT |
| Dark chocolate 67% | 50g | 21.7% |
| Coconut Oil (deodorized) | 16.5g | 7.2% |
| Cocoa Streusel | 163.5g | 71% |
| Total | 230g |
|
________________
| Yields | 1 frame | |
| Mould | 25cm x 25cm square ring |
Assembly
- Mix melted couverture, coconut oil and sea salt together in a bowl until well combined.
- Fold in cocoa streusel.
Ingredients
| INGREDIENTS | UNITS | PERCENT |
| Flour | 142.5g | 45.2% |
| Cocoa powder | 10g | 3.2% |
| Corn starch | 10g | 3.2% |
| Brown Sugar | 50g | 15.9% |
| Cocoa butter | 12.5g | 4% |
| Coconut Oil | 22.5g | 7.1% |
| Coconut cream | 67.5g | 21.4% |
| Total | 315g |
________________
| Temperature | 150˚C |
|
| Time | 18 minutes |
|
| Vent | Out (fan 4) |
Assembly
- Mix flours, cocoa powder, brown sugar and salt together in a mixing bowl with paddle attachment.
- Incorporate in coconut oil until a sandy texture.
- Add in water.
Ingredients
| INGREDIENTS | UNITS | PERCENT |
| Flour | 124g | 14.2% |
| Cocoa Powder | 45g | 5.1% |
| Salt | 1g | 0.1% |
| Chick-pea | 240g | 27.4% |
| Oat Milk | 100g | 11.4% |
| Sunflower Oil | 75g | 8.6% |
| Lime Zest | 1/2nos | n/a |
| Chick-pea Water | 145g | 16.6% |
| Caster Sugar | 120g | 13.7% |
| Total | 875g |
|
________________
| Yields | 4 rings |
|
| Temperature | 160˚C (steam) |
|
| Time | 18 minutes | |
| Vent | Out (fan 2) | |
| Thickness | 210g |
Assembly
- Mix flour, cocoa powder, baking powder and salt in a bowl.
- Blend chick-pea, oat milk and sunflower oil together in a jar with a Micromix.
- Make a medium-peaked meringue with chick-pea water and caster sugar.
- Fold chick-pea mixture and meringue together, followed by flour mixture and lime zest
Ingredients
| INGREDIENTS | UNITS | PERCENT |
| Oatmilk | 250.5g | 53.3% |
| Mint Leaf | 20g | 4.3% |
| INGREDIUM Pectin NHX | 5g | 1.1% |
| Caster Sugar | 38g | 8.1% |
| Dark chocolate 67% | 125g | 26.6% |
| Coconut Oil (deodorized) | 23.5g | 5% |
| Sunflower Oil | 14.5g | 3.1% |
| Total | 470g |
|
________________
| Yields | 1 frame |
|
| Mould | 25cm x 25cm square ring |
|
Assembly
- Infuse the mint leaves into oat milk overnight in the chiller.
- Mix pectin, agar and caster sugar together in a bowl.
- Strain out the mint leave.
- Warm the infusion in a saucepan to 45°C, whisk in pectin mixture and bring to a boil.
- Incorporate in couverture coconut oil and oil.
- Emulsify well with a Mircomix.
Ingredients
| INGREDIENTS | UNITS | PERCENT |
| Blackberry Puree | 340g | 68.8% |
| Blueberry Puree | 33g | 6.7% |
| Strawberry Puree | 33g | 6.7% |
| Raspberry Puree | 33g | 6.7% |
| Glucose Syrup | 20g | 4% |
| INGREDIUM Pectin NHX | 4.5g | 0.9% |
| Caster Sugar | 15g | 3% |
| INGREDIUM Dextrose | 16g | 3.2% |
| Total | 395g |
|
________________
| Yields | 4 rings |
|
| Thickness | 70g |
|
Assembly
- Warm the purees and glucose syrup together in a saucepan to 45°C, whisk in pectin mixture and bring to boil.
Ingredients
| INGREDIENTS | UNITS | PERCENT |
| Water (1) | 420g | 33% |
| INGREDIUM Natur Agrum | 3g | 0.2% |
| INGREDIUM Pectin NHX | 8.5g | 0.7% |
| Caster Sugar (1) | 48g | 3.8% |
| Dark chocolate 67% | 336g | 26.4% |
| Cocoa powder | 48g | 3.8% |
| Sunflower Oil | 20.5g | 1.6% |
| Water (2) | 240g | 18.9% |
| INGREDIUM Natur Air | 14.5g | 1.1% |
| INGREDIUM Natur Lin | 3.5g | 0.3% |
| INGREDIUM Inulin | 84g | 6.6% |
| Caster Sugar (2) | 48g | 3.8% |
| Total | 1274g |
|
________________
| Yields | 27 nos |
|
Assembly
- Blend water (1) and Natur Agrum together in a jar with a Micromix.
- Mix pectin and sugar (1) together in a bowl.
- Warm the water mixture in a saucepan to 45°C, whisk in pectin mixture and bring to a boil.
- Incorporate in dark couverture, cocoa butter and sunflower oil.
- Emulsify with a Micromix.
- Bring water (2) to a boil, incorporate in natur air and Natur Lin, blend well with a Mircomix.
- Pour the mixture over a mixing bowl, whip up with a whisk attachment.
- Gradually add in inulin and caster sugar (2).
- Warm the couverture mixture to 42°C, gently fold in the meringue.
Add Inulin gradually
Inulin is water sensitive may cause lumps.
Assembly
- After baking the biscuit cacao, immediately place the chocolate croustillant on top while it is still hot. Ensure it sticks well and freeze.
- Turn the cocoa biscuit over, pour mint cremeux onto the cocoa biscuit and freeze.
- Then pour blackberry confit onto the mint cremeux.
- Fill the mould with 60% of chocolate chiboust and press in the frozen insert (3.8cm x 3.8cm).
- Freeze and unmould the cake.
- Spray the frozen cake with dark chocolate cocoa butter.
- Decorate the cake blackberry and gold leaves.
USED IN THIS RECIPE
Products
Pectin NHX 1kg
Dextrose 1kg
Cocoa Butter Pearls 3kg
Sugar Cassonade 750g
Cocoa Powder 1kg
Dark Chocolate Galaxie 67% 5kg
Puree Blackberry 100% 1kg
Puree Blueberry 100% 1kg
Puree Strawberry 100% 1kg
Puree Raspberry 100% 1kg
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