EXOTIC ROLLER

Otto Tay

PARTNER OF THE MASTERCLASS

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.

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DISCOVER THE BRAND

"76 years ago, my grandfather founded the company Boiron Frères SA. As the inventors of frozen fruit puree, we have continued to innovate by developing our range to support pastry chefs, cooks and bartenders from all over the world on a daily basis with excellent fruit solutions"

Alain Boiron ~ Managing Director

Number 1 World leader in professional frozen fruit purees, les Vergers Boiron purees are made from a strict selection of perfectly ripe and GMO-free fruits from the best locations worldwide. The flavour experts assemble these fruits using techniques inherited from the champagne industry, and their know-how guarantees consistent taste, colour and texture.

The purees have no added sugar, providing you nothing but fruit. No colouring, preservative, filler or thickener is added to the puree in order to have a product as pure as possible. No more washing, peeling, deseeding, blending and waste. Save labour, time and control your costs.

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.