MONT BLANC

Ming Ai Loi

PARTNER OF THE MASTERCLASS

With a career crowned by the World Pastry Cup and shaped by global competitions, Chef Ming Ai Loi is blending French finesse with bold Asian flavours, raising the pastry game across Kuala Lumpur.

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DISCOVER THE BRAND

"We are a French manufacturer that values boldness, innovation, and craftsmanship. We imagine and create exceptional food decorations filled with emotion for professionals in the world of gastronomy."

PCB Creation is a renowned French manufacturer specialising in the creation of extraordinary food decorations that evoke emotions for culinary professionals worldwide. They are known for pioneering the trends of tomorrow by designing and creating decorations in various shapes, colours, and dimensions.

With over 30 years of experience, PCB Creation's unique combination of bold creations, innovative solutions, and customised offerings has established them as the preferred partner for gourmet excellence.

Recipe Breakdown

MARRON SABLE

INGREDIENTS	UNITS	PERCENT
Butter	225g	36.0%
Icing Sugar	90g	14.4%
Salt	2g	0.3%
Flour	225g	36.0%
Chestnut Flour	45g	7.2%
Vanilla Powder	3g	0.5%
Egg White	35g	5.6%
Total	625g

________________

Temperature	150˚C
Time	16 minutes
Vent	Out (fan4)
Mould	5.5 cm

Rub the butter, icing sugar, salt, flour, chestnut flour and vanilla powder together in a mixing bowl with a paddle attachment until sandy texture.
Incorporate in egg white, continue to mix until a dough is obtained.

MARRON BISCUIT

INGREDIENTS	UNITS	PERCENT
Almond Powder	87g	13.1%
Vanilla Powder	4g	0.6%
Salt	0.5g	0.1%
Egg Yolk	51g	7.7%
Chestnut Puree	66g	9.9%
Butter	97g	14.6%
Flour	54g	8.1%
Baking Powder	3g	0.5%
Egg White	132g	19.8%
Caster Sugar	110.5g	16.6%
Total	665g

________________

Yields	25 portions
Temperature	160˚C
Time	12 minutes
Vent	In (fan2)
Thickness	25g, s12g

Roast the almond powders at 150˚C for 20 minutes.
Paddle the chestnut paste, roasted almond powder, vanilla powder, egg yolks, sea salt, warm puree and warm melted butter together in a mixing bowl until well combined.
Gently fold the medium-peaked meringue into the nut mixture, followed by the sifted flour and baking powder.

MARRON MASS

INGREDIENTS	UNITS	PERCENT
Chestnut Paste	225g	56.3%
Chestnut Puree	175g	43.8%
Total	400g

________________

Thickness

15g

Blend chestnut paste and chestnut puree together in a robot Cook.

BLOOD ORANGE MARMALADE

INGREDIENTS	UNITS	PERCENT
Blood Orange Puree	210g	52.5%
Passion Fruit Puree	25g	6.3%
INGREDIUM Pectin NHX	5g	1.3%
Caster Sugar	35g	8.8%
Lemon Confit	25g	6.3%
Clementine Puree	125g	31.3%
Blood Orange Segment	75g	18.8%
Total	400g

________________

Thickness

Mix purees, agar and caster sugar together in a saucepan, then bring to a boil.
Whisk in lemon confit and allow to set in the chiller.
Once the confit is set, blend in a Robot Cook until a smooth paste.
Incorporate in clementine crushed and blood orange segment.

VERMICELLE MARRON

INGREDIENTS	UNITS	PERCENT
Chestnut Puree	655g	65.5%
Cream	85g	8.5%
Vanilla Pod	1 nos	–
Cocoa Powder	2g	0.2%
INGREDIUM Natur Agrum	4g	0.4%
INGREDIUM Pectin NHX	7g	0.7%
Caster Sugar	12g	1.2%
Chestnut Paste	150g	15.0%
Butter	85g	8.5%
Total	1000g

Blend puree, whipping cream, vanilla bean, cocoa powder and Natur Agrum togther with a Micromix.
Mix pectin and caster sugar together in a bowl.
Warm the puree mixture in a saucepan to 45˚C, whisk in pectin mixture and bring to a boil.
Incorporate in chestnut paste.
Cool down the mixture to 40˚C, incorporate in butter and emulsify well with a Micromix.

VANILLA CHANTILLY

INGREDIENTS	UNITS	PERCENT
Cream (1)	100g	17.6%
Glucose Syrup	40g	7.1%
Inverted Sugar	12g	2.1%
Vanilla Pod	1/3 nos
Gelatin Mass	15g	2.6%
Whipping Cream (2)	400g	70.6%
Total	567g

Warm the whipping cream (1) with glucose syrup, inverted sugar, vanilla bean and gelatin mass together to 36°C.
Emulsify well with a Micromix.
Incorporate in whipping cream (2), emulsify again with a Micromix.
Preserve in the chiller for later use.

Add Mascarpone at the end.
Heat sugar and gelatin mass at 36 degrees.

ASSEMBLY PROCESS

Pipe 15g of marron mass onto the baked marron biscuit and freeze.
Pipe vermicelli marron surrounding the frozen insert.
Place the insert on a baked marron streusel.
Pipe 5g of blood orange marmalade onto the marron mass, then pipe vanilla chantilly over the marmalade.

Ingredients

INGREDIENTS	UNITS	PERCENT
Butter	225g	36.0%
Icing Sugar	90g	14.4%
Salt	2g	0.3%
Flour	225g	36.0%
Chestnut Flour	45g	7.2%
Vanilla Powder	3g	0.5%
Egg White	35g	5.6%
Total	625g

________________

Temperature	150˚C
Time	16 minutes
Vent	Out (fan4)
Mould	5.5 cm

Assembly

Rub the butter, icing sugar, salt, flour, chestnut flour and vanilla powder together in a mixing bowl with a paddle attachment until sandy texture.
Incorporate in egg white, continue to mix until a dough is obtained.

Ingredients

INGREDIENTS	UNITS	PERCENT
Almond Powder	87g	13.1%
Vanilla Powder	4g	0.6%
Salt	0.5g	0.1%
Egg Yolk	51g	7.7%
Chestnut Puree	66g	9.9%
Butter	97g	14.6%
Flour	54g	8.1%
Baking Powder	3g	0.5%
Egg White	132g	19.8%
Caster Sugar	110.5g	16.6%
Total	665g

________________

Yields	25 portions
Temperature	160˚C
Time	12 minutes
Vent	In (fan2)
Thickness	25g, s12g

Assembly

Roast the almond powders at 150˚C for 20 minutes.
Paddle the chestnut paste, roasted almond powder, vanilla powder, egg yolks, sea salt, warm puree and warm melted butter together in a mixing bowl until well combined.
Gently fold the medium-peaked meringue into the nut mixture, followed by the sifted flour and baking powder.

Ingredients

INGREDIENTS	UNITS	PERCENT
Chestnut Paste	225g	56.3%
Chestnut Puree	175g	43.8%
Total	400g

________________

Thickness

15g

Assembly

Blend chestnut paste and chestnut puree together in a robot Cook.

Ingredients

INGREDIENTS	UNITS	PERCENT
Blood Orange Puree	210g	52.5%
Passion Fruit Puree	25g	6.3%
INGREDIUM Pectin NHX	5g	1.3%
Caster Sugar	35g	8.8%
Lemon Confit	25g	6.3%
Clementine Puree	125g	31.3%
Blood Orange Segment	75g	18.8%
Total	400g

________________

Thickness

Assembly

Mix purees, agar and caster sugar together in a saucepan, then bring to a boil.
Whisk in lemon confit and allow to set in the chiller.
Once the confit is set, blend in a Robot Cook until a smooth paste.
Incorporate in clementine crushed and blood orange segment.

Ingredients

INGREDIENTS	UNITS	PERCENT
Chestnut Puree	655g	65.5%
Cream	85g	8.5%
Vanilla Pod	1 nos	–
Cocoa Powder	2g	0.2%
INGREDIUM Natur Agrum	4g	0.4%
INGREDIUM Pectin NHX	7g	0.7%
Caster Sugar	12g	1.2%
Chestnut Paste	150g	15.0%
Butter	85g	8.5%
Total	1000g

Assembly

Blend puree, whipping cream, vanilla bean, cocoa powder and Natur Agrum togther with a Micromix.
Mix pectin and caster sugar together in a bowl.
Warm the puree mixture in a saucepan to 45˚C, whisk in pectin mixture and bring to a boil.
Incorporate in chestnut paste.
Cool down the mixture to 40˚C, incorporate in butter and emulsify well with a Micromix.

Ingredients

INGREDIENTS	UNITS	PERCENT
Cream (1)	100g	17.6%
Glucose Syrup	40g	7.1%
Inverted Sugar	12g	2.1%
Vanilla Pod	1/3 nos
Gelatin Mass	15g	2.6%
Whipping Cream (2)	400g	70.6%
Total	567g

Assembly

Warm the whipping cream (1) with glucose syrup, inverted sugar, vanilla bean and gelatin mass together to 36°C.
Emulsify well with a Micromix.
Incorporate in whipping cream (2), emulsify again with a Micromix.
Preserve in the chiller for later use.

Add Mascarpone at the end.
Heat sugar and gelatin mass at 36 degrees.

Assembly

Pipe 15g of marron mass onto the baked marron biscuit and freeze.
Pipe vermicelli marron surrounding the frozen insert.
Place the insert on a baked marron streusel.
Pipe 5g of blood orange marmalade onto the marron mass, then pipe vanilla chantilly over the marmalade.