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Session With Master Pastry Chef Frederic Oger @ Pastry Institute of St Honore, Malaysia

It was such a pleasure to meet Chef Frederic Oger in person during plated dessert class. He is fun and knowledgeable chef that I have meet so far. I think I am lucky to be invited for the plated dessert class.

Today I going to share what I have learn during the dessert plated class. The dessert might look simple to you but the preparation part seem a challenge to me. No worries as I will share the recipes too. Sharing is caring and nice dessert should be share with each other. Thanks to Chef Frederic Oger for his passion and time and we having fun prepare our dessert. 

Creme Brulee with Apple

My favorite desserts and I love the smooth texture. Melt easily in your mouth. Ermmmm.....

Part A: Creme Brulee Mix


  • Creme (150g)
  • Milk (50 ml)
  • Egg Yolks (2 nos)
  • Sugar (15g) 
  • Vanilla Pod (1 nos)
Part B Poach Apple

  • Apple bowl
  • Vanilla Pod
  • Water
  • Sugar
  • Lemon Juice
1) Pour cream, vanilla pod and milk into pot and boil it. Remember to stir on it.
2) At the same time, whisk together egg yolks and sugar until creamy.
3) Then temper the egg mixture with milk while whisking continuously.
4) Strain through a chinois and pour into a ceramic bowl.
5) Bake at 100 degree Celsius for 50 mins.

Poach apple

1) boil lemon, vanilla pods, water and sugar. Stir it slowly.
2) Place the apple bowl then let it infuse over night. ( Scoop the apple just like you scoop an ice-cream. The apple that been scoop out is round and it name as apple bowl.)

I really missed the taste of the brulee. Move out is another dessert recipes. 



  • Cream (150g)
  • Milk (50g)
  • Vanilla Pods (1 nos)
  • Sugar (27g)
  • Gelatin (3g)
  • Orange juice (15g)
1) Boil the cream, sugar and vanilla pods.
2) Place gelatin in water until soft. Then put the gelatin in the hot mix.
3) When the gelatin is dissolve, pass this mix into a chinois and add in orange juice.
4) Pour this mix into the dariol mould.
5) Allow Panacotta to set for a couple of hours before serving.


  • Pineapple
  • Mango
  • Mint leaf
  • Icing Sugar
  • Basil leaf
  • Lime Juice and Zest
1) cut mango and pineapple into small cubes.
2) Add on chop mint and basil leaf.
3) then add the lime juice and zest and icing sugar

The second dessert look easy to you? How about try on some challenging dessert that special prepare by Chef Frederic?


Cherry Sorbet
  • Cherries Puree (600g)
  • sugar (90g)
  • Water (126ml)
  • Stebalizer (2)
  • Glucose Atomise (160g)
1) Mix sugar and stabelizer
2) boil Puree, water and glucose atomise
3) Add sugar mix when warm
4) Bring to boil and rest over night.
5) Turn with Ice-cream machine

Vanilla Chantilly
  • sugar (20g)
  • cream -35% cool (200g)
1) Whip sugar and cream until stiff pick.

Cherry Jelly
  • Cherries (Griottes) (100g)
  • Sugar (65g)
  • Water (65g)
  • Gelatin (9g)
1) Boil sugar and water and then cherry
2) Infuse over for 3 days
3) blend the mix and then add the gelatin

Ganache Moelleuse
  • Milk (125g)
  • Egg yolk (40g)
  • Cream- 35% cool (125g)
  • Sugar (40g)
  • Dark chocolate (175g)
1) Proceed like a "Creme Anglaise", poach 80 degree celsius
2) Add gently chocolate
3) Mix with hand mixer and pour the ganache inside sweet pastry crust.

Chocolate Genoise
  • Egg yolk (15g)
  • Eggs (105g)
  • Oil (25ml)
  • Cocoa powder (10g)
  • Milk (10ml)
  • Salt (1 teaspoon)
  • Baking Soda (1 teaspoon)
  • Glucose (10g)
  • Sugar (80g)
  • Flour (50g)
  • Butter (25g)
  • Yield (1x6")
1) Whisk together oil, cocoa powder, milk and salt.
2)Whisk yolks, egg, glucose and sugar till fluffy
3)Fold both together and then fold the flour.
4) Bake at 170 degree Celsius for 20 minutes.

After done with the dessert, we try on the dessert and feedback to Chef Frederic Oger. Overall the dessert is not too sweet and it suit our Asian taste. We also take this opportunity to interview Chef Frederic Oger and he does not stingy sharing his background with us.Psst... Chef is not single.....

If you love the Art of baking, Pastry Institute of St Honore offers 3 different level. 

Basic - Food Safety & Hygiene theory, Bakery Introduction, Breakfast Pastries, Tarts & Pies
Intermediate - Kitchen & Equipment theory, European Bread, Semi-Gastro Breakfast Pastries, Modern Tarts
Advance - History of Patisserie theory, Continental & Levain Bread, Petit Four, Savoury Canap├ęs

Certified Chef Frederic and his staff will walk you through during class. Pastry has become a good business in the market and you can be your own bakery shop owner after graduate from Pastry Institue of St Honore. Love to join the fun of baking, email to or contact 0377329468 . More information can be found at their website and follow their Facebook for more update.

~Don't forget to share your lovely dessert after you have try on the recipes, ya ~

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