USAPEEC-SHATEC Pastry Masterclass with Chef Edwin Leow

This masterclass was held in conjunction with USA Poultry and Egg Export Council (USAPEEC). This was made possible with Chef Edmund Toh’s* support to his alma mater, in his role as Culinary Advisor for SHATEC and his dedication to train or mentor new homegrown culinary talents; and Ms Margaret Say, Regional Director of USAPEEC’s decades-long friendship with SHATEC, and her generosity and keenness towards developing the skills of young trainees using US poultry. 

Chef Edwin’s Yuzu Ivory Chocolate Whipped Ganache Sablé

Ingredients

A) Sablé Dough Base

Icing Sugar 80 gm
Cake Flour 280 gm
Salt 2 gm
Butter 200 gm
U.S. Powdered Whole Egg 7 gm
Water 23 gm

Method

  1. Blend powdered eggs with water. 
  2. Form the dough by first mixing icing sugar, cake flour and salt. Add in butter and mix well. 
  3. Roll dough between 2 pieces of parchment paper to thickness +/- 0.3 cm. Freeze and cut to desired shapes.
  4. Bake in oven at 170°C for 15 to 20 minutes.

Ingredients

B) Yuzu Curd

Yuzu Puree                                                             187 gm
U.S. Powdered Whole Egg 47 gm
Water 140 gm
Sugar 75 gm
Ivory White Chocolate 92 gm
Gelatine Bronze, soaked in iced water and drained 2 pcs
Butter 105 gm

Method

  1. Blend powdered eggs with water and sugar. Set aside. 
  2. Boil yuzu puree and add into egg mixture, before returning the full mix to the pot. 
  3. Re-heat until thickened, or 82°C, and pour in melted Ivory white chocolate. 
  4. Add Gelatine leafs, followed by butter. Emulsify, using a hand blender.
  5. Deposit yuzu curd into desired moulds and freeze.

Ingredients

C) Yuzu Glaze

Absolute Crystal       500 gm
Water                                                                         25 gm
Yuzu Puree                                                                25 gm
Yellow Colouring As desired

Method

  1. Boil all ingredients. Glaze yuzu curd when warm. 

Ingredients

D) White Chocolate Whipped Ganache

Whipping Cream                                                    240 gm
Glucose 24 gm
Trimoline, or Invert Sugar                                                       24 gm
Cocoa Butter                                                           28 gm
Ivory White Chocolate                                         120 gm
Gelatine Bronze, soaked in iced water and drained        ½ pc 
Whipping Cream                                                    360 gm

Method

  1. Boil whipping cream, glucose and trimoline.
  2. Add in cocoa butter, white chocolate and gelatine.
  3. Use a hand blender to emulsify, while adding cold cream.
  4. Chill and rest the mixture overnight.
  5. Whip up and pipe as desired.

Chef Edwin’s Zesty Lemon Tea Cake

Ingredients

A) Lemon Cake

Ground Almond      125 gm
Icing Sugar              295 gm
Cake Flour                 75 gm
U.S. Powdered Egg 30 gm
Water                       210 gm
Honey                         20 gm
Butter                       245 gm
Lemon Zest              1 lemon

Method

  1. Melt butter and set aside to cool.
  2. Add honey, icing sugar, ground almond, cake flour and lemon zest into mixer. Mix for one minute.
  3. Blend powdered eggs with water, then add into mixture.
  4. Lastly, add in the cooled melted butter. Make sure that the butter is not too hot or the mixture will split.
  5. Pipe into the desired mould and bake at 170°C around 15 to 20 minutes. 
  6. Cool the cakes at room temperature.

Ingredients

B) Lemon Icing

Icing Sugar              200 gm
Lemon Juice 50 gm
Lemon Zest                 ½ no.
Olive Oil 25 gm

Method

  1. Mix all ingredients and coat lemon tea cake when the icing is warm, so it crystallises and forms a coating.

Ingredients

C) Vanilla Sauce

U.S. Powdered Egg Yolk Powder 36 gm
Water                              48 gm 
Sugar                                48 gm
Whipping Cream          160 gm
Milk                                160 gm
Vanilla Pod                        ½ pc

Method

  1. Blend powdered eggs with water and sugar. Set aside. 
  2. Boil cream, milk and vanilla pod. When boiled, add a little to the yolk mixture to temper, before adding the yolk mixture to the pot to cook. 
  3. Ensure the vanilla is thickened to a texture similar to crème anglaise, or heated to 82°C.
  4. Use a hand blender to emulsify. Keep chilled for about 3 hours before use.

* Chef Edmund Toh is Vice President, Culinary of SF Group Limited, a Certified Master Chef, Honorary President of the Singapore Chefs’ Association (SCA), and President of Disciples Escoffier International, Singapore. For the past 40 years, Chef Edmund had worked with SCA to groom young members of the Singapore National Culinary Team while bagging numerous international accolades.