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Français JEFFERY KOO fell in love with pastry at a very young age. At 18 years old, he started at the Mandarin Oriental Hong Kong and at the age of 24, he went to France to perfect his skills at chez Pierre Gagnaire. On his return to China, he obtained the title of “best taste” from Mondial du Chocolat. He started Pâtisseries Jeffery Koo in 2015, a concept chocolaterie-pâtisserie and a training school – the ChocoKoo Cooking Studio – to teach chocolate related professions.
Hong Kong
What role does cream play in your baking?
Jeffery Koo :
Cream is important in our profession. For me it’s an indispensable ingredient. A good cream is essential and it’s a key element in creating the best pastries. Cream is the soul of the kitchen.
How do you manipulate cream in your baking?
Jeffery Koo :
When I make chocolate or pastries, I add hot cream into the custard, plus other flavours such as Chinese dates or Japanese matcha. By adding whipped cream, you achieve a pastry or chocolate that’s smooth.
Cream is the soul of the kitchen.
What are its uses?
Jeffery Koo :
I generally use cream as an ingredient to improve the flavour of milk and the texture of pastries.
What is the best dish you've ever created using cream?
Jeffery Koo :
The Vanilla Crème Chestnut Cake. The outer layer is made of a vanilla mousse and inside is a bed of chestnut custard. We then add more French chestnuts. This cake melts in your mouth, which is how I like it.
Cream: would you say that you like it a lot, passionately, or are absolutely mad about it?
Jeffery Koo :
I love cream because it helps me to make incredible creations. It remains one of my favourite ingredients.
What is your favourite cream pastry?
Jeffery Koo :
That would be the “Vanilla Mango Honeycomb” which really symbolises Asian and Eastern culture.
Discover the chef's recipes
