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.
"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.
1. Puff Pastry
2. Matcha Whipped Ganache
3. Yuzu Curd
4. Matcha Chocolate Decoration
INGREDIENTS | UNIT (G) |
Cake Flour | 1050 |
Salt | 30 |
Unsalted Butter | 210 |
Water | 378 |
Folding Butter | 500 |
Prepare the Dough: Mix flour, salt, and soft butter together. Gradually add in water. Just mix well without forming gluten.
Rest the Dough: Place the dough in the fridge and let it rest overnight.
Lamination:
Chill the Dough: Rest the dough in the fridge for 1 hour.
Flatten: Flatten the dough to CCFM no.6.
Final Rest: Rest the dough overnight in the fridge before cutting for baking.
Prepare for Baking: Use 3 Magnet Height.
Bake:
INGREDIENTS | UNIT (G) |
Whipping Cream(1) | 400 |
White Chocolate | 292 |
Gelatin Mass | 48 |
Yuri Matcha Powder | 24 |
Whipping Cream(2) | 400 |
Warm the whipping cream (1) to 65°C, then add the gelatin and blend into the melted white chocolate. Finally, blend in the matcha and cold cream. Chill for at least 4 hours, then whip before use.
INGREDIENTS | UNIT (G) |
Yuzu Puree | 156 |
Mandarin Puree | 64 |
Mango Puree | 52 |
Lime Rind | 1 |
Lime Juice | 9 |
Pectin NH | 9 |
Sugar | 109 |
Potato Starch | 7 |
Unsalted Butter | 69 |
Whipping Cream | 38 |
Keep the rind in a tea bag. Mix the purée, zest, juices, potato starch, and pectin-sugar mixture well, then bring to a boil. Squeeze out all juice from the tea bag and discard it along with the rind. Blend in the cold cream. At 45°C, blend in the soft butter until smooth.
INGREDIENTS | UNIT (G) |
White Chocolate | 500 |
Yuri Matcha Powder | 30 |
Mix the ingredients and shape.
Puff Pastry as base, pipe on matcha whipped ganache then pipe on yuzu curd followed by daifuku.
Zest on lemon and place chocolate decoration on top.