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Français FRÉDERIC OGER left his native Loire Valley many years ago. Preferring to travel, he spent some time in the Maldives and the Middle East where he worked as a pastry chef in various 5-star hotels and resorts (the Hilton and Rotana Group). He then taught the art of pastry making in Malaysia at the Academy of Pastry Arts before finally opening his own pastry school: the Pastry Institute of St Honoré.
Malaysia
What role does cream play in your baking?
Frédéric Oger :
The quality of the cream is the most important criterion for this is how the lightness of taste and texture is determined and it shapes the final product’s quality
How do you manipulate cream in your baking?
Frédéric Oger :
It really depends on our needs. There’s an infusion of boiled cream and ganache montée in which the cream is heated and then emulsified.
I love using cream especially when I experiment with a new recipe.
What are its uses?
Frédéric Oger :
It’s a useful ingredient in increasing the volume and texture of pastries, whether its classic or modern. It brings texture to desserts or ice-cream.
What is the best dish you've ever created using cream?
Frédéric Oger :
The Tarte tropézienne.
Cream: would you say that you like it a lot, passionately, or are absolutely mad about it?
Frédéric Oger :
I love using it, especially when I experiment with a new recipe.
What is your favourite cream pastry?
Frédéric Oger :
Pannacotta with rum.
Discover the chef's recipes
