Home > About > World finals > Chi Hsien Cheng

Chi Hsien Cheng

Taiwan

Chi Hsien Cheng’s dream as a young boy  was to become a Pastry Chef!

back to the recipe overview »

Feather

  • Hazelnut and Raspberry Dacquoise

    Hazelnut Ground 125 g
    Raspberry Powder 20 g
    Icing Sugar 110 g
    Egg white 125 g
    Sugar 50 g
    Butter 30 g

    Mix Hazelnut ground & Raspberry powder & Icing sugar all together.
    Whipping Egg white & Sugar,mix in powders, add in melted Butter.
    Piping around 5 inch in a baking sheet then bake 190 oC for 14 minutes.

  • Banana Compote

    Banana slice 450 g
    Sugar(1) 100 g
    water 40 g
    Sugar(2) 30 g
    NH Pectin 6 g
    Vanilla Bean 1/2 ea
    Malibu Rum 30 g

    Caramelize Sugar(1) & water & Vanilla Bean.
    Pan-fry with Banana slice.
    Mix in Sugar(2) & Pectin
    Add in Malibu rum.
    Put into silicon mould then freeze it.

     

  • Coffee Cream

    Cream 450 g
    Arabica Coffee Beans 80 g
    Cream 300 g
    Inverted Sugar 30 g
    Glucose 30 g
    Coffee Powder 10 g
    White Chocolate (Carma) 100 g
    Mycryo Cocoa Butter 35 g
    Karluha 25 g
    Gelatin 2 ea

    Soak Arabica Coffee Beans in cream then set aside for overnight.
    Boil 300g & Inverted Sugar & Glucose & Coffee Powder together,pour into White Chocolate & Mycryo Cocoa Butter to emulsify chocolate and cocoa butter together,mix in Karluha set aside for overnight, whip it before using it.

     

  • Passion Fruit Cream

    Whole Egg 400 g
    Egg Yolk 10 ea
    Sugar 380 g
    Passion Fruit Puree 300 g
    Lemon Juice 30 g
    Butter 600 g
    Gelatin 2 ea

    Mix well Whole Egg & Egg Yolk & Sugar
    Boil Passion Fruit Puree & Lemon Juice then pour into 1),re-boil it and thicken it.
    Add in soften Gelatin,Cool down to 38~40°C then mix in soften butter.
    Spread out on a baking sheet to cool down.
    Pour into a silicon mould.

  • Chocolate Mousse

    Egg yolk 193 g
    Inverted Sugar 54 g
    Milk 268 g
    Gelatin 4 g
    Cream 36% 300 g
    Saint Dominguez 70% (Cacao Barry) 310 g

     

    Cool Egg yolk & Inverted Sugar & Milk to Anglaise sauce.
    Add in soften Gelatin,pour into Saint Dominguez70% to melt it and emulsify it.
    Add in whipped Cream 36%.

  • Chocolate Glaze

    Water 150 g
    Sugar 375 g
    Cream 300 g
    Glucose 150 g
    Cocoa powder (Cacao Barry) 120 g
    Gelatin 18 g
    Nap page 250 g

    Boil Water & Sugar & Cream & Glucose & Napage all together.
    Add in Cocoa powder and re-boil it.
    Add in soften Gelatin and keep cooking it.
    Keep boiling and mix it for 3~4 minutes.

Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
Robot Coupe
Irinox
Prefamac
Salon de chocolat
Chocolate Masters Creative Line
Selmi
Kichen Aid
Chocapack
Air France
Villeroy & Boch
Chocolate World
Miwe
 Bragard
Elishout
Lenotre
Olmeca Altos
Whirlpool
Ecole de Boulangerie et Patisserie de Paris
© 2010 Barry Callebaut Contact| Sitemap| Privacy policy| Legal disclaimer find us on: