During the class, we unplugged the blenders, food processors and mixers to focus on recipes you can bake by hand. Chef Ong performed a demonstration of Vietnamese Coffee Cake, Caramelized Nutella Banana Crepes and Strawberry Cheesecake. Students and guests in attendance learned how to properly knead and “feel” pastry the good old-fashioned way. They also picked up unique tips to make their dessert stand out. For example, goat cheese is one of Chef Ong’s favorite ingredients in a cheesecake as it balances out the cream cheese with a flavorful spin.
Additionally, he shared that one of his favorite tools in the kitchen is a digital scale because making pastries is often a science and perfect measurement is key to a delicious dessert. With his Asian background, he noted that his family always had something sweet and small to nibble on around the house. He encourages everyone to accept dessert as part of the meal and while he isn’t encouraging a whole cake or a pint of ice cream, he thinks life is richer with something sweet to end a meal.
Our next demo is with ICE Creative Director Michael Laiskonis in which he will focus on a scientific approach to cooking. To register, click here.
Vietnamese Coffee Cake
Caramelized Nutella Banana Crepes Strawberry Cheesecake