Join World Pastry Champion and renowned educator Chef Wei Loon Tan for an inspiring patisserie demonstration featuring Capfruit’s premium fruit purées. In this session, Chef Wei Loon presents a modern twist on the classic French religieuse, infused with a vibrant pistachio and red fruit flavour profile — all with a distinctive Asian spin that brings unique depth and balance.
Chef Wei Loon masterfully blends the rich, nutty notes of pistachio with the bright, tangy qualities of Capfruit orchard-fresh raspberry, yuzu and lemon purée , creating a harmonious fusion of East and West. Attendees will learn how to build complex textures, layer flavours, and execute delicate pastry assembly to produce a visually stunning and flavourful dessert.
This demo also highlights Capfruit high-quality purées preserve seasonal freshness and consistency, allowing chefs to maintain authentic fruit taste year-round. Chef Wei Loon’s refined techniques and emphasis on ingredient integrity offer valuable insights for pastry professionals eager to innovate and elevate their craft with globally inspired creations.
Whether you’re refreshing your menu or enhancing technical skills, this session is a must for those seeking to push patisserie boundaries while celebrating the pure essence of fruit with an Asian influence.
Learning Objectives:
1. Discover how to integrate an Asian flavour profile with classic French patisserie techniques, balancing pistachio and red fruit for a unique and harmonious dessert.
2. Learn advanced pastry construction and layering methods to create a visually striking and texturally complex religieuse that showcases both flavour and finesse.
3. Understand the benefits of using Capfruit premium fruit purées, which preserve seasonal freshness and natural flavour, enabling consistent, high-quality patisserie creations year-round.
