Original creation by
Otto TAY,
Word Pastry Champion,
Malaysia
1. CREPES
Ingredients
14 crepes ø 24 cm
100 g cake flour
25 g sugar
5 g orange zests
40 g grape seed oil
35 g melted unsalted butter
120 g whole eggs
3 g sea salt flakes
350 g milk
15 g Rémy Martin®
V.S.O.P. 40% vol.
Step
Warm the milk to 45°C, add in sugar, zests, oil, butter, salt and
eggs. Mix well and add in sieved flour. Follow by Rémy Martin®.
Blend it well and cook the crepe on a cooking flat pan (nonstick pan) with a diameter of 24 cm.
2. CHOUX PASTRY
Ingredients
40 pieces ø 4 cm
125 g milk
125 g water
125 g unsalted butter
5 g sugar
5 g sea salt
300 g eggs
162.5 g cake flour
+/- milk (use for adjust
texture)
Step
Boil together milk, water, butter, sugar and salt. Add in flour
when boiling and stir the mixture for around 3 minutes. Pour
the mixture into the mixer and mix until cool down a bit and
start to add in the eggs slowly. Adjust the texture by adding
extra warm milk. Pipe on the tray (diameter 4 cm). Spray oil on
surface. Bake at 180°C. Open trigger. Around 25 minutes.
3. FEUILLETINE BASE
Ingredients
1 piece of 15 g
75 g praline paste 60%
25 g milk chocolate
75 g feuilletine
2 g sea salt flakes
Step
Mix well all together. 1 crepe wraps 15 g. Use as base before
place the choux on the crepe.
4. EARL GREY DIPLOMAT
Ingredients
1 piece of 20 g
250 g milk
5 Earl Grey tea leaves
72 g sugar
0.5 g sea salt flakes
40 g egg yolks
18 g custard powder
25 g unsalted butter
½ vanilla pod
250 g whipping cream
20 g Rémy Martin®
V.S.O.P. 40% vol.
Step
Hot infuse the Earl Grey leaves with milk for 2 hours, sieve out
the milk tea and add some milk to have 250 g milk tea. Make an
crème anglaise and while it cold, add the Rémy Martin®, then
add in the whipping cream.
5. PURPLE TARO
Ingredients
1 piece of 10 g
150 g Taro paste
200 g purple sweet potatoes
75 g sugar
195 g whipping cream
2 g sea salt flakes
Step
Steam the Taro (yam). Blend it well. Bake the sweet potatoes
with skin at 200°C for 45 minutes, after peel off the skin. Blend
with all the remaining ingredients together with Taro.
6. DECOR OF FRUITS
Ingredients
50 g raisins
50 g Mount Gay® Black Barrel Rum 43% vol.
125 g fresh blueberries
Step
Soak the raisins in the Mount Gay® Rum overnight. Place
4 raisins by chou and 3 fresh blueberries by chou.
7. The cocktail
Ingredients
50 ml 1738 Accord Royal Rémy Martin®
15 ml cranberry juice
20 ml lemon juice
10 ml sugar syrup
Ingredients of Chai tea sweet vermouth : 100 ml black tea,
100 ml Sweet Vermouth, 4 cardamom seeds, 1 clove,
1 cinnamon stick, 1 slice of fresh ginger
Step
Preparation of Chai tea sweet vermouth : putt the ingredients
in a pan, reduce by half and strain.
Pour all ingredients in a shaker filled with ice. Shaker well. Pour
with a double flter on an big ice cube, then decorate.
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