Edward Clegg
Chef Edward Clegg has been in the culinary profession for 25 years, working with some of the world’s top chefs in the UK and South Africa. As an advocate of innovation and technology in the culinary industry, Edward has specialised in molecular gastronomy and fine dining. He is also actively involved in the avant-garde food movement.
When it comes to food Edward has a passion that is second to none. He lives for food and works to attain nothing less than perfection. After years of industry experience, training has now become his career path and he has joined ICCA Dubai, passing on a great deal of knowledge to the younger generations.
Video Description
Learn from some of the top teaching chefs in the world in the ICCA Dubai's exclusive masterclass. Taking you through some of their intermediate dishes from their professional diplomas, these episodes are packed with useful cooking tips and techniques.
In this episode Chef Vrushali Jadhav demonstrates how to make a Pistachio Gateaux from the ICCA's Professional Diploma in Patisserie. This recipes is one of their intermediate recipes, making this masterclass packed with important lessons, including how to make an egg white based sponge as well as piping, icing and decorating techniques.
Ingredients:
100g egg white
25g caster sugar
80g pistachio powder
45g icing sugar
20g flour
Syrup
100ml water
20g sugar
100g cream cheese
50g icing sugar
150g cream
Fresh berries
Pistachio nibs
Method
Line a 2 x 160mm cake ring with baking paper and silver foil.
Make French meringue from the egg white and caster sugar.
Sieve icing sugar and flour together and add the pistachio powder. Mix.
Fold dry ingredients into the French meringue.
Distribute cake mixture equally into each of the cake rings and spread briefly.
Bake at 160°C for 10 - 12 minutes.
Cut around cakes, allow them to cool down and remove the rings.
Beat the cheese until smooth.
Whip the cream with the icing sugar and add it to the cheese in 2 additions.
Fill piping bag.
Boil sugar and water together and allow it to cool down.
Place 1 cake ring on a cake board or plate and soak it with syrup, using a brush.
Pipe half of the filling onto it and cover with the other cake ring.
Soak with syrup and cover with the remaining filling.
Decorate with pistachio nibs and assorted berries.
