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Layan Damanhouri
Saudi Gazette
Hotel chefs and food connoisseurs attended a pastry masterclass in Jeddah on Tuesday, organized by CNIEL and the European Union as part of a three-year global campaign to promote French dairy cream.
The cream is 100 percent pure dairy with a minimum of 35 percent of fat, said Chef Ludovic Audaux, Complex Executive Pastry Chef at The St. Regis Dubai, W Dubai and The Westin Dubai Al Habtoor City. “We want people to understand that using blend of cream or vegetal cream will not give the same result.”
Hosted at Le Concheur, the masterclass demonstrated how to use the cream in dessert, namely the famous French dessert the Paris-Brest, in improving taste, texture, binding and presentation.
The Paris-Brest, a traditional French dessert dating back to 1910, is reinvented by Audaux using the cream.
“This is my signature dessert at the St. Regis Dubai,” said Audaux, who has worked in prestigious establishments in France as well as in Qatar and the UAE.
After ending its Saudi tour this week, the exclusive workshops had a chance to offer an audience in Riyadh and Jeddah an insight into French dairy cream used in gastronomy.
Last June he joined The St. Regis Dubai, W Dubai – Al Habtoor City and The Westin Dubai – Al Habtoor City following two years as Complex Executive Pastry Chef at Dubai’s Westin Mina Seyahi and Le Meridien Mina Seyahi, where he oversaw the entire pastry and baking operations for the hotels’ eighteen outlets. He brings creative flair, an abundance of passion and unparalleled expertise in French patisserie to his role.
CNIEL, the French Dairy Interbranch Organization serves as an umbrella organization for the dairy industry since 1973 by milk producers and processors.
