19 May '11, 11pm

Champagne and cherry entremet: "I had only to build on the lightness and frivolity of that magical hour by incor...

EXECUTIVE chef of TWG Tea, Philippe Langlois, has spent the better part of his 30 years as a patiserrie chef perfecting the marriage between teas and sweets. He usually begins focusing on the aroma of a single estate of fine harvest or tea blend, tasting and retasting until he can get a grasp of the textures, techniques and ingredients that go into each dessert. Having worked in the pastry capitals of Tokyo and Paris, he's made some tweaks since coming to Singapore, including "drastic adjustments" in the macaroon. "The amount of sugar needed to be reduced to cater to local tastes, and the recipe for the biscuit had to be reworked for over a year to maintain a light crunchiness in the hot and heavy climate." In his free time, Chef Langlois prefers to kick back with a single malt whisky, and champagne when it comes to special occasions. Which would make his dessert creation ...

Full article: http://www.todayonline.com/WineAndDine/Recipes/EDC110520-...

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todayonline.com 20 May '11, 12am

Interesting angle for a wine & dine piece, but I find the sentence, "Or just be a hot chick." offensive. It's certainly tr...