Academy of Pastry Arts Raspberry Rose Desserts so good #22

Senteur, the lychee, rose and raspberry plated dessert by Lim Chin Kheng

The Academy of Pastry Arts is a finest group of International Pastry schools in Asia with centers in Malaysia, India, Philippines , Indonesia and, soon, Singapore, and Thailand. In so good #22, we interview its founder Niklesh Sharma and now we want to introduce one to the members of his teaching team, Lim Chin Kheng.

This executive pastry chef, with working experience in One World Hotel, The Saujana Resorts and Hotel and also Melia Hotel Kuala Lumpur, specializes in French pastry, wedding cakes, travel cakes, plated desserts, and chocolates. In 2016, he represented Malaysia in the Asian Pastry Cup, a country that won the silver medal in the competition.

We now share the recipe of La Senteur (aroma in French), the dessert that he designed as part of the Malaysian team for the Coupe du Monde de la Pâtisserie 2017 and which was in the top 3 of the plated desserts of the prestigious competition. A beautiful creation that combines lychee, rose, and raspberry. A meringue tube containing lychee flavor and twin color on the surface stands out.

Pain de genes

200 g marzipan
38 g orange marmalade
4 u lemon zest
130 g eggs
75 g egg white
70 g sugar
65 g rose flour
65 g butter

Mix the marzipan and orange marmalade and lemon zest. Add in eggs to mix well. Whisk up the egg white and sugar to make meringue. Mix well the marzipan mix and meringue and flour. Lastly add in butter to mix well and spread in silpat. Baked in 160c for 15min

Streusel

125 g butter
60 g brown sugar
60 g sugar
75 g ground almond
150 g rose flour
2 g sea salt

Mix all ingredients in mix bowl. Bake in 170c for 12min.

Rose parfait

100 g sugar
25 g water
80 g egg yolk
425 g whipped cream
1 vanilla pod
5 g rose water

Cook the sugar and water until 116c. Pour sugar 116c to whisk egg yolk to make pate a bombe. When pate d bombe cool down until 35c add in whipped cream and rose water.

Raspberry sauce

315 g purée raspberry
+/- gold dust
150 g icing sugar
1/2 vanilla pod
4 g algin
80 g glucose

Add Algin powder into icing sugar. Cook raspberry purée, glucose syrup and icing sugar until 75c. Add in vanilla pod and gold powder.

Meringue tube 1

100 g egg white
50 g icing sugar
100 g sugar
100 g glucose atomise
3 g sea salt
8 drops citric acid solution

Whisk up the egg white, sugar, icing and glucose atomise to make meringue. Lastly add in sea salt and citric acid solution.

Meringue tube 2

65 g lychee purée
25 g lime purée
57 g sugar
10 g egg white powder

Mix all the ingredients in mixing bowl and whisk up to make light meringue. Add in the purple and red colour.

Raspberry sorbet

500 g purée raspberry
125 g water
86 g sugar
30 g glucose atomise
10 g dextrose

Water, sugar, glucose atomise and dextrose to make sorbet syrup. Ready in one-day advance. Mix well the raspberry purée and sorbet syrup and churn in ice cream machine.

Lychee jelly

200 g purée lychee
20 g purée lemon
24 g sugar
5 g gelatin powder
20 g water
50 g lychee pulp

Cook purée lychee, purée lemon and sugar until 75c. Add in gelatin solution and pour into mould. Before jelly set add in lychee pulp.

Lychee granite

500 g purée lychee
150 g purée lemon
350 g water
100 g sugar
10 g gelatin
40 g water

Cook water and sugar to make sugar syrup. Add in purée lychee and purée lemon. Lastly add in gelatin solution. Keep granite to freezer and use folk to stir once become ice.