Hyunhee Lee

In Asian countries, cream has not been very common, both historically and culturally. Cream is a mysterious and wonderful ingredient. It’s true that it’s less difficult to find today compared with the past due to the ease of importing products nowadays. However, it’s still unfamiliar. All cream pastries for me have been kept at a distance, sort of like a childhood memory: “I would like to try it, but I can’t easily get it…” type of situation. Cream is one of the ingredients that I use most often and one which I love. Without it, it’s inconceivable for me to make a pastry dessert.

I use it sometimes for ganache or a silky mousse by inserting air, which sometimes enhances the flavours of other ingredients, or serves to neutralise certain tastes. Sometimes I use cream instead of melted butter because it has a lot of fat and goes well in a brioche dough or a sponge. I also like to make cold herbal infusions of tea, coffee or yuzu zest by letting them steep for 24 hours. You can then taste the flavours, they’re clearer and richer. It’s better than a hot infusion.

I often use cream when I want to bring a lightness. For example, in a fruit tart a light cream mixed with custard melds the textures and enhances the taste of the fruit. Texture varies depending on the manner in which one incorporates fruit and chocolate. I love a long finish that provides balance between the flavour infused cream and the chocolate.

Passionately. It should be treated very delicately and carefully.

The Saint-Honoré. This is the first pastry that I learned in school and it is only made with the purest cream without any additives. I will never forget the rich taste of vanilla, the creamy texture and the silkiness that I experienced that day.