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
- Blend powdered eggs with water.
- Form the dough by first mixing icing sugar, cake flour and salt. Add in butter and mix well.
- Roll dough between 2 pieces of parchment paper to thickness +/- 0.3 cm. Freeze and cut to desired shapes.
- 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
- Blend powdered eggs with water and sugar. Set aside.
- Boil yuzu puree and add into egg mixture, before returning the full mix to the pot.
- Re-heat until thickened, or 82°C, and pour in melted Ivory white chocolate.
- Add Gelatine leafs, followed by butter. Emulsify, using a hand blender.
- 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
- 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
- Boil whipping cream, glucose and trimoline.
- Add in cocoa butter, white chocolate and gelatine.
- Use a hand blender to emulsify, while adding cold cream.
- Chill and rest the mixture overnight.
- 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
- Melt butter and set aside to cool.
- Add honey, icing sugar, ground almond, cake flour and lemon zest into mixer. Mix for one minute.
- Blend powdered eggs with water, then add into mixture.
- Lastly, add in the cooled melted butter. Make sure that the butter is not too hot or the mixture will split.
- Pipe into the desired mould and bake at 170°C around 15 to 20 minutes.
- 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
- 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
- Blend powdered eggs with water and sugar. Set aside.
- 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.
- Ensure the vanilla is thickened to a texture similar to crème anglaise, or heated to 82°C.
- 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.