@sidequestkenny: Everything I learned interning under the #1 pastry Chef in Asia! This is at August, Jakarta :) Notes: * 2:1 cocoa butter to white chocolate. torch to 40C to remove air bubbles and (too cold would make it too thick). * Milk tea frozen. dipped in chocolate and coconut oil. double dip & need to just tilt to remove excess and wipe off the last drop. sit for a sec then cover the toothpick hole. defrost 1-2 hrs in the chiller then dusted with roasted tea powder (blended). explodes in your mouth * suji leaf (more green) + pandan leaf (more flavor) for the best cendol. 1:1 water to leaves * cendol = traditional indonesian dessert * enak = it’s delicious * keren: cool * kapuh sirih -> makes pandan juice store longer * balinese meringue, lighter than the classic swiss, french and italian ones. less sweet.  * roasted tea leaves infused into milk and cream. add some egg yolk at end to make it thicker. makes milk tea.  * brioche egg wash with egg yolk and milk. Cooked at 165C for 10min. (then flip and 5min more) reheat during service w brown butter * coffee meringue base: * coffee brew, egg white, coconut sugar * cook till 75C to cook the egg white #pastry #culinary

Kenny Wu

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Region: VN

Monday 02 November 2026 05:00:23 GMT