GIRAFFE

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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RECIPE CREATED WITH

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Method

Chocolate mousse

INGREDIENTS	UNIT (g)
Whipping Cream	230
Milk	83
Milk Chocolate Weiss	629
Whipping Cream	667
Gelatin Mass	69

Warm the whipping cream and milk to 65c, emulsify with melted milk chocolate and melted gelatin mass. All mixture around 35c. Lastly fold in soft peak whipped cream.

Coconut Cream

INGREDIENTS	UNIT (g)
Puree Coconut	333
Milk	100
Vanilla Pod	0.5
Treahalose	25
Trimoline	3
Sugar	3
NH Pectin	1
Egg Yolk	33
Corn Starch	13
Sea Salt	0.5
Unsalted Butter	33
Gelatin Mass	7

In a saucepan, heat the coconut purée, milk, vanilla pod, sugar, and inverted sugar together to 45°C. Add the pectin-sugar mix, then cook as a crème pâtissière with the egg yolk, corn starch, and salt. Once the mixture cools to 60°C, emulsify with soft butter and pour over the dacquoise immediately.

Caramel Peanut Spread

INGREDIENTS	UNIT (g)
Sugar	63
Glucose	64
Whipping Cream	169
Glucose	33
Sea Salt Flakes	2
Peanut Paste 100%	56
Unsalted Butter	46

Cook the sugar and glucose to a caramel. Deglaze with warm cream, milk, and additional glucose, bringing the mixture to a boil, then remove from heat. Ensure all sugar has melted, and adjust to a total weight of 576g. Cool down to 70°C, then add sea salt, peanut paste, and butter, blending well. Immediately pour into a ring mold. If the mixture splits, warm it slightly and blend in a bit of cream.

Caramel Peanut Biscuit

INGREDIENTS	UNIT (g)
Toasted Peanut Powder	90
Caramel Powder	69
Whole Egg	80
Sea Salt Flakes	0.8
Clarify Butter	72
Egg White	98
Sugar	53
Cake Flour	42
Baking Powder	2.6

Roast the peanut powder at 150˚C for 20 minutes (if already roasted, proceed to the next step). In a mixing bowl with a paddle attachment, combine the roasted peanut powder, caramel powder, whole egg, and sea salt. Gradually mix in the noisette butter, then fold in medium peak French meringue. Finally, fold in the flour and baking powder. Bake at 160˚C for 12 minutes.

Peanut Croustillant

INGREDIENTS	UNIT (g)
Toasted Peanut Paste	38
Unsalted Butter	6.5
White Chocolate	117
Sea Salt Flake	0.8
Feuilletine	104
Toasted Almond Nibs	4

Melt the peanut paste, butter, white chocolate, and cocoa butter. Mix in all remaining ingredients until well combined. Flatten the mixture into a stencil and freeze.