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Français The chef PANG KOK KEONG trained in the hotels of Singapore and with confectioners Eric Perez and Francisco Torreblanca. He was the first Asian pastry chef to produce a collection for the annual presentation of the prestigious Vantan school in Tokyo. A seasoned teacher and coach, he led the Singaporean team to 10th place in 2005 and sixth place in 2011 at the Coupe du Monde de Pâtisserie in Lyon. He subsequently launched his own endeavour by opening the Parisian style patisserie – tearoom, Antoinette. Chef Pang is now head of the Sugar Daddy Group.
Singapore
What role does cream play in your baking?
Pang Kok Keong :
A very important place. Cream stands as a pillar that supports the whole dessert. Whether it’s a fruit mousse or a creamy dessert with chocolate, cream is indispensable. It is therefore extremely important.
How do you manipulate cream in your baking?
Pang Kok Keong :
As a reduction. For example, if I have a cream-based dough, I will first reduce the cream to the right consistency before incorporating it. Cream is also a good thickener. But the most used form remains whipped cream, as a whipped decoration, for instance. It can also be used as a mousse: in this case, I would use a piping bag. Cream is a very versatile product as it can be used for mousses, ganache or crèmes.
Cream is an essential ingredient in my work.
What are its uses?
Pang Kok Keong :
In pastry making as well as chocolate making, it can be used almost anywhere. A good cream is essential if a light and pleasant texture is to be achieved, especially in mousses and ditto for chocolate. It allows for enrichment and a rounding out at the same time when forming a ganache.
What is the best dish you've ever created using cream?
Pang Kok Keong :
Strawberry shortcake. It’s a dessert which makes use of very rich cream that enhances its character. This is simply a very light sponge cake that is barely covered with a light whipped cream and fresh strawberries. For this, there is no question of skimping on top quality cream.
Cream: would you say that you like it a lot, passionately, or are absolutely mad about it?
Pang Kok Keong :
Passionately! I use it widely throughout the day, every day. It’s an essential ingredient in my work.
What is your favourite cream pastry?
Pang Kok Keong :
In a tropical climate, due to the hot weather, I go for very light desserts such as shortcake because they’re so light and yet creamy at the same time.
Discover the chef's recipes
