Meet Otto Tay, the 2019 World Pastry Champion and a trailblazer in Asian pastry. With extensive expertise in hotel pastry, consultancy, and product development, he trains the next generation of professionals and co-owns the acclaimed online pastry shop 'Voilà' with his former teammate, Loi Ming Ai.
Method
MANGO CASTELLA ROLL
| INGREDIENTS | UNIT(G) |
| Egg Yolk | 324 |
| Mango Puree | 197 |
| Milk | 397 |
| Grape Seed oil | 195 |
| Cake Flour | 282 |
| Sea Salt Flakes | 4.2 |
| Egg White | 567 |
| Sugar | 363 |
Blend the egg yolk, purée, milk, oil, cake flour, and salt until smooth. Gently fold in the meringue. Bake at 150°C for 30 minutes with the vent open.
EXOTIC GEL
| INGREDIENTS | UNIT(G) |
| Mango Puree | 600 |
| Passion Fruit | 210 |
| Grapefruit Confiture | 150 |
| Sugar | 30 |
| Pectin NH | 21 |
| Vanilla pod | 1 |
Warm the purée to 45°C, then add all ingredients and bring to a boil. Store in the chiller.
MASCARPONE CHANTILLY
| INGREDIENTS | UNIT(G) |
| Whipping Cream | 120 |
| Mascarpone | 180 |
| Sugar | 44 |
| Glucose Syrup | 44 |
| Vanilla Pod | 2 |
| Gelatin Mass | 42 |
| Whipping Cream | 478 |
Warm the cream, sugar, glucose, vanilla, and gelatin mass to 45°C. Then blend in the mascarpone and cold whipping cream. Store in the chiller.
CHOCOLATE MARBLE YELLOW
| INGREDIENTS | UNIT(G) |
| White Chocolate | 450 |
| Sunflower Seed Oil | 14 |
| Yellow Powder Liposoluble | 0.5 |
Blend all ingredients well and temper before use.
ASSEMBLY
USED IN THIS RECIPE
Products
Free Range Cured Egg Yolks 150g
Pasteurised Free Range Frozen Dessert Egg Whites 900ml
Puree Mango 100% 1kg
Puree Passionfruit 100% 1kg
Vanilla Bean Premium Planifolia 100g
Pectin NHX 1kg
White Choc Aneo 34% 5kg
Gelatine Gold 1kg
Water soluble Powder Yellow Lemon 50g
Glucose Syrup 1kg
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