STRAWBERRY BARQUETTE

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

PERFUME LEMON CRUST

INGREDIENTS	UNITS	PERCENT
Coconut Milk	90g	15.6%
INGREDIUM Natur Lin	1g	0.2%
Cocoa Butter	25g	4.3%
Coconut Oil	45g	7.8%
Flour	225g	38.9%
INGREDIUM Warmtex	20g	3.5%
Icing Sugar	90g	15.6%
Almond Powder	80g	13.8%
Vanilla Powder	1g	0.2%
Salt	0.5g	0.1%
Ponthier Lemon Zest	½ nos	–
Total	578g

________________

Temperature	150˚C
Time	12,5,5 minutes
Vent	Out (fan4)
Thickness	2.5mm

Blend coconut milk and natur lin together in a jar with a Micromix.
Mix all ingredients in a mixing bowl with a paddle attachment until a dough is obtained.
Roll the dough to 2.5mm.
Preserve in the chiller before use.

ALMOND CREAM

INGREDIENTS	UNITS	PERCENT
Butter	65g	20.6%
Icing Sugar	65g	20.6%
Almond Powder	65g	20.6%
Whole Egg	83g	26.3%
Cream	30g	9.5%
INGREDIUM Warmtex	6g	1.9%
Total	315g

________________

Temperature	155˚C
Thickness	13g
Time	15 minutes
Vent	In (fan2)

Cream the butter in a mixing bowl with a paddle attachment.
Incorporate in icing sugar, followed by almond powder, whole egg, corn starch and whipping cream.

STRAWBERRY CURD

INGREDIENTS	UNITS	PERCENT
Strawberry puree	450g	60.0%
Bergamot puree	37.5g	5.0%
INGREDIUM Pectin NHX	10g	1.3%
INGREDIUM Natur Sweet	45g	6.0%
INGREDIUM Natur Agrum	4g	0.5%
INGREDIUM Natur Eggless	14g	1.9%
Water	56g	7.5%
Caster Sugar	25g	3.3%
Butter	108.5g	14.5%
Total	750g

________________

Thickness

25g

Blend natur eggless and water together in a jar with a Micromix.
Meanwhile mix pectin, natur sweet and caster sugar together in a bowl.
Warm the purees, natur agrum and natur eggless mixture together in a saucepan to 45°C, mix in pectin mixture and continue to cook to 85°C.
Cool down the mixture to 40°C, incorporate in butter and emulsify well with a Micromix.

STRAWBERRY COMPOTE

INGREDIENTS	UNITS	PERCENT
Strawberry brunoise	400g	80.0%
Bergamot confit	100g	20.0%
Perfume lemon zest	2/3 nos
Red peppercorn	5 nos
Total	500g

Mix strawberry brunoises, bergamot confit, perfume lemon zest and crushed red peppercorn in a bowl.

BERGAMOT CONFIT

INGREDIENTS	UNITS	PERCENT
Bergamot puree	101.5g	40.6%
Water	101.5g	40.6%
INGREDIUM Pectin NHX	5g	2.0%
INGREDIUM Agar	1g	0.4%
INGREDIUM Xanthan	0.5g	0.2%
Caster Sugar	24g	9.6%
Brown Sugar	16.5g	6.6%
Rose Water	0.2g	0.1%
Total	250.2g

Mix pectin, xanthan, agar, caster sugar and brown sugar together in a bowl.
Warm the puree and water together in a saucepan to 45˚C, whisk in pectin mixture and bring to a boil.
Add in rose water.

ROSE MASCARPONE CREAM

INGREDIENTS	UNITS	PERCENT
Cream (1)	125g	30.3%
Glucose Syrup	35g	8.5%
Egg Yolk	40g	9.7%
Vanilla Pod	½ nos	–
Gelatin Mass	12g	2.9%
Mascarpone	125g	30.3%
Cream (2)	75g	18.2%
Rose Water	1g	0.2%
Total	413g

Make a crème anglaise with whipping cream (1), glucose syrup, egg yolk and vanilla bean together in a saucepan to 83˚C.
Whisk in gelatin mass and pass through a sieve.
Cool down the mixture to 83˚C, add in mascarpone, whipping cream (2) and emulsify well with a Micromix.
Add in rose water and preserve overnight in the chiller.

ASSEMBLY PROCESS

Line the perfume lemon crust into the tart mould and bake.
Fill 10g of almond cream into the baked tart shell and bake at 150˚C for 18 minutes.
Pipe strawberry curd on top of almond cream and freeze.
Whip up the rose mascarpone cream and pipe over the strawberry curd.
Warm a stainless steel tube and press down at the middle of rose mascarpone cream.
Fill the gap with strawberry compote.
Garnish with perfume lemon zest and dried rose petals.

Ingredients

INGREDIENTS	UNITS	PERCENT
Coconut Milk	90g	15.6%
INGREDIUM Natur Lin	1g	0.2%
Cocoa Butter	25g	4.3%
Coconut Oil	45g	7.8%
Flour	225g	38.9%
INGREDIUM Warmtex	20g	3.5%
Icing Sugar	90g	15.6%
Almond Powder	80g	13.8%
Vanilla Powder	1g	0.2%
Salt	0.5g	0.1%
Ponthier Lemon Zest	½ nos	–
Total	578g

________________

Temperature	150˚C
Time	12,5,5 minutes
Vent	Out (fan4)
Thickness	2.5mm

Assembly

Blend coconut milk and natur lin together in a jar with a Micromix.
Mix all ingredients in a mixing bowl with a paddle attachment until a dough is obtained.
Roll the dough to 2.5mm.
Preserve in the chiller before use.

Ingredients

INGREDIENTS	UNITS	PERCENT
Butter	65g	20.6%
Icing Sugar	65g	20.6%
Almond Powder	65g	20.6%
Whole Egg	83g	26.3%
Cream	30g	9.5%
INGREDIUM Warmtex	6g	1.9%
Total	315g

________________

Temperature	155˚C
Thickness	13g
Time	15 minutes
Vent	In (fan2)

Assembly

Cream the butter in a mixing bowl with a paddle attachment.
Incorporate in icing sugar, followed by almond powder, whole egg, corn starch and whipping cream.

Ingredients

INGREDIENTS	UNITS	PERCENT
Strawberry puree	450g	60.0%
Bergamot puree	37.5g	5.0%
INGREDIUM Pectin NHX	10g	1.3%
INGREDIUM Natur Sweet	45g	6.0%
INGREDIUM Natur Agrum	4g	0.5%
INGREDIUM Natur Eggless	14g	1.9%
Water	56g	7.5%
Caster Sugar	25g	3.3%
Butter	108.5g	14.5%
Total	750g

________________

Thickness

25g

Assembly

Blend natur eggless and water together in a jar with a Micromix.
Meanwhile mix pectin, natur sweet and caster sugar together in a bowl.
Warm the purees, natur agrum and natur eggless mixture together in a saucepan to 45°C, mix in pectin mixture and continue to cook to 85°C.
Cool down the mixture to 40°C, incorporate in butter and emulsify well with a Micromix.

Ingredients

INGREDIENTS	UNITS	PERCENT
Strawberry brunoise	400g	80.0%
Bergamot confit	100g	20.0%
Perfume lemon zest	2/3 nos
Red peppercorn	5 nos
Total	500g

Assembly

Mix strawberry brunoises, bergamot confit, perfume lemon zest and crushed red peppercorn in a bowl.

Ingredients

INGREDIENTS	UNITS	PERCENT
Bergamot puree	101.5g	40.6%
Water	101.5g	40.6%
INGREDIUM Pectin NHX	5g	2.0%
INGREDIUM Agar	1g	0.4%
INGREDIUM Xanthan	0.5g	0.2%
Caster Sugar	24g	9.6%
Brown Sugar	16.5g	6.6%
Rose Water	0.2g	0.1%
Total	250.2g

Assembly

Mix pectin, xanthan, agar, caster sugar and brown sugar together in a bowl.
Warm the puree and water together in a saucepan to 45˚C, whisk in pectin mixture and bring to a boil.
Add in rose water.

Ingredients

INGREDIENTS	UNITS	PERCENT
Cream (1)	125g	30.3%
Glucose Syrup	35g	8.5%
Egg Yolk	40g	9.7%
Vanilla Pod	½ nos	–
Gelatin Mass	12g	2.9%
Mascarpone	125g	30.3%
Cream (2)	75g	18.2%
Rose Water	1g	0.2%
Total	413g

Assembly

Make a crème anglaise with whipping cream (1), glucose syrup, egg yolk and vanilla bean together in a saucepan to 83˚C.
Whisk in gelatin mass and pass through a sieve.
Cool down the mixture to 83˚C, add in mascarpone, whipping cream (2) and emulsify well with a Micromix.
Add in rose water and preserve overnight in the chiller.

Assembly

Line the perfume lemon crust into the tart mould and bake.
Fill 10g of almond cream into the baked tart shell and bake at 150˚C for 18 minutes.
Pipe strawberry curd on top of almond cream and freeze.
Whip up the rose mascarpone cream and pipe over the strawberry curd.
Warm a stainless steel tube and press down at the middle of rose mascarpone cream.
Fill the gap with strawberry compote.
Garnish with perfume lemon zest and dried rose petals.