Zhe-Wei Hung | Produits Laitiers de France

Zhe-Wei Hung

Holding a degree in haute cuisine and French pastries, ZHE WEI HUNG first spent several years in France where he worked with the Japanese mentor, Sadaharu Aoki, at the restaurant chez les Bookinistes and finally at the Bristol. He then returned to Taiwan where he works as a pastry chef at W Hotel in Taipei

What role does cream play in your baking?

Zhe-Wei Hung :

Cream is to desserts like water is to the body: it’s essential. More than just for drinking, we look for water with a purity and quality with which to restore the body. That’s what really makes the difference.

How do you manipulate cream in your baking?

Zhe-Wei Hung :

As much as possible, I avoid an overly direct visual effect of whipped cream. Instead, I mix the cream with chocolate or other ingredients in order to change the preconceptions of customers. Combined with chocolate or a topping, cream takes on different forms. Infusions also allow me to get the taste I need. It’s important for me to move customers with interesting interpretations and encourage them to taste and to experience wonderful desserts.

I can’t imagine pastry without cream.

What are its uses?

Zhe-Wei Hung :

Cream is full of magic. It’s rich but it’s also lightweight. It may be simple, but it has a complexity all on its own. To make use of cream, one needs a certain of amount of imagination and freedom.

What is the best dish you've ever created using cream?

Zhe-Wei Hung :

For a chocolate custard base, I infuse cream with bergamot tea. It’s then cooled and rosettes are piped using a specific tip. The result is a transformation of a traditional chocolate tart into something with stunning, bright red rosettes. This is a newly created piece which I am really proud of.

Cream: would you say that you like it a lot, passionately, or are absolutely mad about it?

Zhe-Wei Hung :

It’s very important. I can’t imagine pastry without cream.

What is your favourite cream pastry?

Zhe-Wei Hung :

Vanilla crème brulée! I have simple tastes and those are always the hardest to resist.