Mayada Badr | Produits Laitiers de France

Mayada Badr

Chef MAYADA BADR, from Saudi Arabia, first studied design before pursuing her passion and enrolling at the Cordon Bleu in Paris. After she returned to Jeddah in Saudi Arabia, she went on to open her own pâtisserie: Pink Camel. She is commonly known as the Macaroon Queen.

How important is cream in your pastry-making?

Mayada Badr :

Cream is extremely important in my cooking: it gives my pastries a certain lightness, puffs them up and gives them a soft texture. This sensation of lightness is crucial for me, and cream is the ingredient that truly helps me create the right feel.

How do you process and use cream?

Mayada Badr :

I use cream in almost all my recipes. Be it meringues, ganaches or icings… I’ll let you in on a little trick I use! I use lots of cream to make my macaroons lighter and tastier. Honestly speaking, you just have to use cream for a scrumptious pastry!

Honestly speaking, you just have to use cream for a scrumptious pastry!

What does cream remind you of?

Mayada Badr :

For me, cream is essentially all about lightness, softness and creaminess. It is the ingredient that can take a dessert to the next level and bring out its flavours.

What is your favourite cream cake? Which of your creations best highlights the role of cream?

Mayada Badr :

I think my prettiest cream pastry is the one I have made for this book. I call it “Al Huda” meaning “Serenity”, but it is also named after my aunt who was a terrific cook! It is a vacherin with the creaminess of ice-cream, surrounding a soft gooey centre of coffee and cardamom, covered by a rose meringue. It is a light and creamy dessert that you just can’t put down once you have begun…

Any advice on how to use/ handle cream for your peers?

Mayada Badr :

You need to be quite careful while working with cream. Don’t heat it for too long. Always ensure that your cream is nice and fresh so that you can whip and work it correctly.