PEANUT MONSIEUR

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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DISCOVER THE BRAND

"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

PEANUT & HAZELNUT GATEAUX

INGREDIENTS	UNIT (g)
Hazelnut powder	394
Peanut powder	394
Brown Sugar	628
Egg White (a)	220
Egg Yolk	262
Icing Sugar	274
Unsalted Butter	550
Dark Chocolate ( Chopped )	200
Sea Salt Flakes	3.4
Cake Flour	358
Cocoa Powder	14
Baking Powder (Single Action)	28
Egg White (b)	680
Honey	130

Make a meringue with egg white (b) and honey, keep aside. Blend well all others ingredients except the chopped Chocolate and fold in meringue. Lastly fold in chopped Chocolate.

Caramel Peanut Filling

INGREDIENTS	UNIT (g)
Sugar	175
Glucose(a)	178
Whipping Cream	470
Glucose(b)	91
Sea Salt Flakes	6
Peanut Paste 100%	156
Unsalted Butter	130

Make a caramel with the sugar and glucose. Deglaze with warm cream and additional glucose, then cook until it reaches 71 Brix. Cool to 70°C and blend in all remaining ingredients. Store in the chiller.

Blond Gourmet Glaze

INGREDIENTS	UNIT (g)
Blond Chocolate	800
Cocoa Butter	96
Sunflower Oil	24
Toasted Whole Peanut	80

Melt the chocolate, cocoa butter, and oil. Blend well with the peanut until smooth. Use at 35°C.

EXOTIC CARAMEL FILLING

INGREDIENTS	UNIT (g)
Sugar	300
Water	20
Whipping Cream	53
Sea Salt Flakes	2
Passion Fruit Puree 100%	110
Mango Puree 100%	45
Coconut Puree	75
Unsalted Butter	70

Make a caramel with the sugar and water. Deglaze with warm cream and purées, then cook to 108°C. Cool to 35-45°C and blend in the soft butter and salt. Store in the chiller.