Mona Mosly | Produits Laitiers de France

Mona Mosly

Born to a Syrian mother, MONA MOSLY learned a lot about Lebanese-Syrian culinary culture. She trained professionally in Switzerland, moved to Le Cordon Bleu in London, before leaving for France at the Plaza Athénée. Despite the difficulties facing women in Jeddah (Saudi Arabia), she returned and is now recognised as a pioneer in her own right by being the first Saudi woman to practice in this area. At 27 years old, she is a judge on “The Taste”, a cooking reality show that is broadcast in the Middle East.

What role does cream play in your baking?

Mona Mosly :

Cream is very important because we use it in most recipes. It adds a richness to flavours and a silkiness to the texture.

How do you manipulate cream in your baking?

Mona Mosly :

I essentially use it to enrich the texture and my preferred cream is Chantilly.

Cream goes with just about everything

What are its uses?

Mona Mosly :

In many French pastries such as a millefeuille, also known as the Napoleon, or in tarts. I also like it in our traditional desserts like Basbosa, Kunafa, Umm Ali, Mahalabia. In fact, it goes with just about everything like sauces and even coffee.

What is the best dish you've ever created using cream?

Mona Mosly :

I am a huge fan of éclairs, so it would have to be them. Also, ice-cream.

Cream: would you say that you like it a lot, passionately, or are absolutely mad about it?

Mona Mosly :

I really appreciate it. It is an absolutely essential ingredient in my kitchen.

What is your favourite cream pastry?

Mona Mosly :

Definitely the éclair!