Two leading chefs from the Middle East took part in the la Crème de la Crème pastry event at At-Sunrice GlobalChef Academy in Singapore.
The event, organised by CNIEL, the French Dairy Interbranch Organisation, and the European Union, and in association with Sopexa Middle East, is part of a three-year partnership to promote French dairy products in the Middle East and Asia.
Chef Mayada Badr, from Saudi Arabia, and Chef Waddah Bou Saad, from the UAE, were representing the region.
“As part of the event we had to develop our very own pastry creation within the tight parameters,” said Chef Mayada, who currently operates the Pink Camel pastry boutique in Saudi Arabia.
“The name of my dessert, Al Huda, is an Arabic word meaning guidance to the right path and, for me, the colour white, which we had to use as part of the brief, represents serenity and peacefulness.”
Chef Wadah’s creation for the competition was named White Forest.
Chef Waddah, who currently is a part of YSeventy7 an F&B boutique agency created by Chef Izu, including the Lighthouse in D3, said: “The White Forest sits on a sablé breton base with layers of chocolate sponge, chocolate cream, mixed berry confit and Morello cherries, finished off with white chocolate vanilla cream.”
Edwina Salvatori, account director, SOPEXA Middle East, said: “French cream enjoys widespread popularity because of its quality and its use has adapted to the needs, practices and new expectations of chefs.
“Events like this one are vital to keeping the tradition of change alive and the creations this year will no doubt influence a new wave of trends in French cream.”