A SWEET TREAT BY CHEF ERIC PEREZ
QNEWS
What a treat we recently had during our pastry demonstration program at the Q.uriosity kitchen in Vietnam!
Organized together with Classic Fine Foods and Demarle, we invited the local pastry chefs and HORECA owners and introduced them to Demarle’s range of Flexipan baking moulds.
The attendees then joined an interactive, hands-on pastry workshop session led by veteran pastry chef instructor, Eric Perez. Using Demarle baking moulds, they prepared a variety of pastries and desserts such as Choux Vanilla Caramel, Raspberry Cream cakes and Milk Chocolate Raspberry. Delicious!
QFEATURED F&B SPOTS
A CHAT WITH PASTRY CHEF INSTRUCTOR, ERIC PEREZ
With a career spanning 30 years, chef Eric has travelled the globe as Executive Pastry Chef for The Ritz-Carlton and even has his own patisserie in China and Thailand!
How has the pastry world evolved since you first started?
The ingredients and equipment we have now are a lot of more innovative and now with social media, it’s also much easier to share recipes, techniques and tricks which will lead to greater development of pastries.
The future trends you see coming are…
Pastries and desserts with less fat and sugar but still presented artfully.
At the recent pastry demonstration at Q.uriosity, you enjoyed…
The people! They had such great energy and were also extremely helpful and friendly.
The most valuable takeaway for the attendees was…
Probably the techniques, the practicality and easy use of the Demarle equipment and of course, the taste of the pastries and desserts.
If you could only eat 1 pastry for the rest of your life, it would be…
An apple tart with a scoop of good, creamy vanilla ice-cream!