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.
Method
COMPONENTS
1. Puff Pastry
2. Coconut Cream
3. Pink Guava Coulis
4. Purple Sweet Potato Filling
5. Taro Cube
Puff Pastry
| INGREDIENTS | UNIT (G) |
| Cake Flour | 1050 |
| Salt | 29 |
| Unsalted Butter | 210 |
| Water | 378 |
| Folding Butter Sheet | 500 |
Prepare the Dough: Mix flour, salt, and soft butter together. Gradually add in water and mix well, ensuring not to form gluten.
Rest the Dough: Cover and refrigerate the dough overnight.
Lamination: Roll out the dough into a rectangle. Place the folding butter in the center. Make one double fold, one single fold, and one half-and-half fold.
Chill the Dough: Rest the dough in the fridge for 1 hour.
Flatten: Flatten the dough to CCFM no.3.
Final Rest: Rest the dough overnight in the fridge.
Cut for Baking: Cut the dough into pieces measuring 9cm x 25cm. This should yield 12–14 pieces.
Prepare for Baking: Use an oil-coated steel roll wrapped with parchment around the center metal.
Bake: Bake at 170°C with the vent in and fan set to 4. Bake for 30 minutes, then open the vent and bake for an additional 20 minutes.
Coconut Cream
| INGREDIENTS | UNIT (G) |
| Coconut Puree | 280 |
| Malacca Sugar | 14 |
| Pandan Leaf | 2 |
| Custard Powder | 23 |
| Vanilla Pod | 1 |
| Unsalted Butter | 60 |
| Whipping Cream | 270 |
| Sea Salt Flakes | 0.7 |
| Gelatin Mass | 9 |
Cook the ingredients using the crème pâtissière method, then blend in cold cream. Store in the chiller. Whisk to medium peaks if needed for piping.
Pink Guava Coulis
| INGREDIENTS | UNIT (G) |
| Pink Guava Puree | 350 |
| Strawberry Puree | 72 |
| Vanilla Pod | ½ |
| Trimoline | 34 |
| Pectin NH | 8 |
| Sugar | 35 |
Warm the purées, vanilla, and trimoline to 45°C, then add the sugar and pectin, and bring to a boil. Store in the chiller and blend before use.
Purple Sweet Potato Filling
| INGREDIENTS | UNIT (G) |
| Stemmed Purple Potato | 207 |
| Stemmed Taro | 113 |
| Condensed Milk | 57 |
| Milk | 30 |
| Unsalted Butter | 27 |
| Sea Salt Flakes | 0.2 |
Blend all ingredients well
Taro Cube
| INGREDIENTS | UNIT (G) |
| Candied Taro | 400 |
ASSEMBLY
Pipe the coconut cream into puff pastry, then pipe guava coulis followed by taro cube. Use the vermicelli nozzle to pipe purple sweet potato filling. Sift some purple sweet powder.
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