Dessert masterclass: Learn from pastry chef Janice Wong
She makes edible orchids that glow in the dark. We get cooking advice from Janice Wong, ‘Asia’s Best Pastry Chef’.
Titled Asia’s Best Pastry Chef two years in a row (2013 and 2014, by the World’s 50 Best Restaurants Awards), Janice Wong is known for her edible art installations — the latest one being glow-in-the-dark, edible orchids at the Orchard Central, Singapore. She has a cooking studio Wisk by Cakesmiths in Mumbai's Kala Ghoda.During her recent visit to the city, we caught up with her to speak about her baking philosophy and her take on the global dessert trends.
The rules of baking: “There are no rules to baking (laughs). I am an easy-going person. My philosophy is to simply go with the flow and make the most of the ingredients that are available. The key to baking, however, is to have a clear mind, be organised and precise with what you are doing.”
Common baking mistakes: “Following the recipes to a T is the biggest mistake people make, specially while baking. It’s a very delicate process. So, instinct matters. Another mistake is throwing away things that are burnt or over-baked. One can use over-baked batter as crumble.”
Next big thing in desserts: “Art through food is booming in cities across the world, from Berlin to Hong Kong, and even Mumbai. Cooking is an art, it is the creation of something unique. A lot of effort goes into conceptualising and designing the food. Also, I believe digital media has become an integral part of this process. Instagram, in particular, has been instrumental in widely showcasing edible art.”
Five must-have desserts around the world: “Pastries in France, the classic tiramisu in Italy (my personal favourite) and Churros in Spain. I think the tangy popsicle (kala khatta) you get in India is interesting. As is the Gulab Jamun.”
Desserts versus Indian mithai: “I believe in working with whatever ingredients are available in a country. Here, I went out into the markets and tried native Indian products. There are many wonderful desserts here that need to be showcased before experimenting with international cuisines.”
Wong’s edible art installationsAt her recent edible art show (at Orchard Central, Singapore) she installed edible orchid flowers that glowed in the dark (see image left). The 3,000 flowers took a record six weeks to finish.
The instllation was glow-in-the-dark.
5 baking tips for home-chefs:
Baking is about precision. One needs to be organised while baking. Otherwise there is a lot of chaos and that spoils everything.Set a plan and be particular about it. Baking often requires you to pair flavours, for instance, chocolate and peanut butter, or chocolate and mango curry. But to finalise the flavours, one requires a lot of pre-planning.Ensure your kitchen is organised according to your needs. The appliances, ingredients and all other apparatus should be set up in a way that adds to your flow of baking. Store your ingredients in the order you use. Label your containers, mention the expiry date in bold so you can see it clearly. Most importantly, recognise and understand the ingredients. Know the ingredient’s exact function in the process of baking.
Recipes by Janice Wong
GUAVA cloud, Mango cardamom sorbet, Plum pate de fruit, Sweet milk gelee, Sweet milk sauce, Thyme snow, hibiscus sauce
GUAVA CLOUDIngredients:
250g guava puree5 gelatin sheets
Method:Soak the gelatin into cold water, squeeze dry.Heat 100g puree. Add gelatinMix with the rest of the mixture. Then charge into a siphon chill until it sets into 1 whole block.Pipe mixture into a mouldFreeze and unmould
MANGO CARDAMOM SORBET
Ingredients:250g Mango puree1g stabilizer15g sugar20g trimoline1g Pectin NH5g CardamomMethod:Combine sugar, pectin and stabilizer.Heat up puree and trimoline and cardamomStir in sugar pectin mixture into the puree Sieve.
PLUMPATEDE FRUIT
Ingredients:Plum sauce50g Asian plum powder100g water100g Asian plum sauce3.2g pectin25g sugar50g sugar18.75g glucose2g citric
Method:Heat up pureeWhisk in pectin and sugarBring it to a boilAdd in sugar and glucose. Boil until 107 degreesAdd in citric acidLeave it to set
THYMES NOW
Ingredients:10g malto dextrine2g thyme oil
Method:Combine thyme oil gradually to maltodextrine and continue whisking.
SWEET MILK GELEE
Ingredients:40g sweet milk16ml cream46ml milk2 gelatin sheets
Method:Soak the gelatin into cold water, squeeze dry.Combine the cream, milk and sweet milk into a pot. Cook over low heatDissolve the gelatin into the above mixturePour into moulds, let set in the refrigerator
SWEET MILK SAUCE
Ingredients:60g sweet milk25ml milk20g glucose1g agar
Method:Mix all ingredients together in a pot. Put it over low heat and strain
HIBISCUS GEL
Ingredients:115ml Hibiscus liquid100g glucose25g trimoline2.5g agar
Method:Mix all ingredients together over heatBlendSieve and reserve in a squeeze bottle in the refrigerator