MOMO CHACHA

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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DISCOVER THE BRAND

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.