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On September 26 – 28, 2017, Bali Culinary Pastry School students were given a special opportunity by Classic Fine Foods Indonesia to study a sophiticated pastry demo class using Valrhona and Capfruit products.
On this occasion, Chef Vincent Nigita who had much experiences in pastry world, whom previously worked with Christian Le Squer (3 Michelin stars) and Pierre Gagnaire (3 Michelin Stars) conducted the demo class. It was a pleasant honor to be able to have him share some insights about the making of some patisseries.
The Bali Culinary Pastry School students received a recipe booklet and went through interactive demo with Chef Vincent. There are several prescriptions being demonstrated, such as Buche Coconut and Mango, Choco Passion Entremet, Buche Lemon, Blackcurrant, Raspberry and Vanilla. The highlighted material is frozen fruit purees from Capfruit. Chef Vincent showed how to make high quality cake mix with frozen fruit purees. Cake coating technique using glossy chocolate ganache that can be applied to various forms of cake.
