Sublime Creations: Farid Al Farouk and Clément Nadeau

A collaboration introduces classy pastries for the discerning guests at Fairmont Jakarta.

In early March, La Maison de la Crème Elle & Vire® had a collaboration with the pastry department of Fairmont Jakarta. Chef Clément Nadeau, Pastry Chef at La Maison de la Crème Elle & Vire®, was sharing recipes to Fairmont Jakarta pastry chef Farid Al Farouk. They worked together to create beautiful pastries that they believed would catch everyone’s eyes.

“Elle & Vire® is continuously developing new kind of recipes. For this collaboration, we have three new recipes that we want to share with Fairmont Jakarta,” said Clément. The recipes were for entremets bora-bora, cheesecake Riviera, and fresh pear and elderflower yule log.

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The first one, the entremets bora-bora, was made from biscuit as its base with lots of pineapple and coconut mousse on top. The poached pineapple and pineapple compote were combined with the coconut, offering tropical flavors.

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The second cake was cheesecake Riviera. It had two biscuit discs sandwiching the cheesecake in the middle. The cheesecake itself had cassis filling with raspberry and lemon flavors, topped with cream and fruits. The cake provided a contrast of textures and sweet and sour flavor combination.

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The third cake, the fresh pear and elderflower yule log, offered a feast for the eyes and the palate. It had dominant red color on both sides with different kind of layers in the middle. The cake had a lingering fragrant and offered a great combination of pear, elderflower, and yuzu flavors.

The fresh pear and elderflower cake was Farid’s personal favorite. “When I looked at the recipes for the first time, I was really curious about this cake. This cake has a flavor combination that I have never tried before,” said Farid.

The pastry chef said that he and his team would explore the recipes further and might do something different to create more cakes based on the recipes. “My mentor once told me that pastry is like fashion; we have to learn on how to mix and match ingredients, exploring the endless possibilities of different feel and taste.”

These pastries are available in May at Fairmont Jakarta’s Sapori Deli outlet.

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FARID AL FAROUK AND CLÉMENT NADEAU

Farid is the pastry chef of Fairmont Jakarta, while Chef Clément Nadeau is a pastry chef of La Maison de la Crème Elle & Vire®.


Written by Tatu Hutami Photographs by Yosua Yanuard April 30, 2017.

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