Asian Inspiration 2018

Recipes by Otto Tay

Corporate Pastry Chef Dobla Asia
 Dessert 2018
In 2011, an exciting pastry journey began when Dobla established
its first factory and Innovation Center in the Asia Pacific region.
This part of the world is known as the land of exotic, tropical fruits,
many spices and herbs. As our team of pastry experts explore the
Asian cuisine and culture, we are amazed and inspired by the
variety and the creativity in the way local (natural) ingredients are
being used.

In honour of the generosity of Mother Nature and the Asian cuisine,

our Corporate Pastry Chef in Asia Pacific, Otto Tay has combined
the products from “Dobla’s Nature” and “Dobla’s Finest”
collections with the local ingredients to create vibrant, playful, yet
elegant looking desserts. Each pastry in this collection will take you
on an journey to discover interesting flavour combinations which
are carefully blended with the best quality ingredients.

We hope this Asian pastry collection will inspire you. Try them out
and share your comments with us!

Eric Kakebeen
President Dobla Asia-Pacific

Index
01. Star Anise 05 - 07
02. Forêt Noire 08 - 10
03. Mont Blanc 11 - 13
04. Pomme 14 - 16
05. Tiger 17 - 19
06. Yuzu 20 - 22
07. Zebra 23 - 25

3
 Otto Tay
Corporate Pastry Chef Dobla Asia
Despite his young age, chef Otto has spent years in the industry working and
striving to improve his skills. All the hard work that he has put into his career has
paid off as he was awarded as Most Outstanding Young Pastry Chef of years
2012 and 2013, Malaysia.

Otto has also participated in various competitions and has been awarded with
a Gold Medal for his Chocolate Showpiece and Dessert Challenge of Culinary
Malaysia FHM 2011.

Other than that, he was also awarded with the Most Outstanding Chocolate
Showpiece in Asian Pastry Cup 2012. On top of this, in 2014 Otto and his team
of pastry chefs were awarded as Champion of Asian Pastry Cup, while winning
the Best Platted Dessert Award in Asian Pastry Cup 2014 personally.

Otto also has represented Malaysia in the Coupe du Monde de la Patisserie

2015 with him being the Team Captain and entering the competition for Ice

Star Anise
Carving and finishing in the 4th place among 21 countries.

In year of 2017, Otto also has represented Malaysia in Top Patisserie in Asia and
won the Champion tittle together with Best Entremets Taste and Best Sugar
Showpiece Award.

Otto is a talented pastry chef who started career at Hotel Maya Kuala Lumpur,
Malaysia. After that, Otto Tay joined the pastry kitchen of the KLCC Convention
Center in Kuala Lumpur for several years. Through multiple competitions, Otto
has skilled himself in the arts of fine pastry and baking.

Since 2015, Otto has been one of the leading teachers at the Academy of
Pastry Arts in Malaysia. A very well known and respected pastry school in Asia.

From August 2017, Otto officially began as Pastry Chef in Vietnam at the Pastry
Academy of Dobla Asia. Next to the management of the school, Otto Tay will
play an active role in the development of the Asian market through demon-
strations, trainings and professional explanation of product applications.

4
 Inspired by India, when travel to India, I was amazed by the smell of the mixture of spices when I visited the dry
market. All the mixture of spices smell. By using the Asian spices I found out it goes well with raspberry flavor, a
taste of sweet and acidic with a hint of the unique Star Anise was surprisingly awesome.
Spiral dark
77051 (80 pcs)
± 80 mm (3.15”)

± 35 mm (1.38”)
ø30mm (1.22”)
Chocolate star anise Spiral dark
77308 (54 pcs) 77051 (80 pcs)

Recipe: Star Anise

Chocolate Sugar Tart Star Anise Cremeux
Cake flour 250g Whipping cream 257g
Unsalted butter 175g Sugar 23g
Cocoa powder 25g Egg yolks 60g
Icing sugar 100g Gelatin 3g
Eggs 50g Water 12g
Mix flour, butter and cocoa powder until the flour reaches a sandy Butter 25g
texture (rub-in-method). Add icing sugar and eggs and knead until Whole star anise 4g
it formed dough. Flatten the dough and rest in the fridge for 1 hour. Dextrose 23g
Lined in tart rings. Bake in at 170°C for approximately minutes. Warm cream and infuse star anise for 30 minutes. Cook cream till boil
and temper eggs and sugar then make a Crème Anglaise. Then add
gelatin. Add butter when mixture is below 50°C.
Chocolate Flourless Sponge

Chocolate star anise

Egg yolks
Egg white
150g
200g
Intense Chocolate Mousse
Milk 153g
77308 (54 pcs) Sugar 240g Whipping cream 153g
Cocoa powder 75g Sugar 30g
Whip egg yolk and 60g of sugar until thick and fluffy. Make a meringue Egg yolks 63g
with the remaining sugar and egg whites. Fold cocoa powder into yolk Dark chocolate 70% 330g
mixture. Fold in meringue carefully and bake in a ring. Bake at deck Cocoa mass 60g
oven at 170°C for approximately 20 minutes. Whipping cream 525g
Proceed to creme Anglaise with milk, cream, sugar and yolk. Pour
the Anglaise over the dark chocolate. Cool down to 45°C, and fold in
Raspberry Jam whipped cream.
Whipping cream 257g
Frozen raspberry IQF 250g
Sugar 125g
Glucose 125g
Sugar 50g
Pectin 2.5g
Lemon juice 10g
Boil raspberry, glucose and 125g sugar. Mix another 50g of sugar with
pectin and pour over simmering raspberry mixture. Continue cooking
until 104°C and add in lemon juice.

Star Anise
Inspired by India

6 7
 Toadstool
77081 (200 pcs)

Forêt Noire
Mini toadstool
Shavings curled dark 77242 (756 pcs)
41168 (2,5 kg)

Forêt Noire
Inspired by Germany

9
Inspired by Germany, a mountainous region in southwest Germany, bordering France. Known for its dense,
evergreen forests and picturesque villages, it is also a classis dessert with the flavor of cherries, kirsch and choc-
olate. Using a buche shape and create a reconstitute of Forêt Noire.

Ø 35 mm (1.38”)
Ø 20 mm (0.79”)

Mini toadstool Toadstool Shavings curled dark

77242 (756 pcs) 77081 (200 pcs) 41168 (2,5 kg)

Recipe: Forêt Noire

Cherry Compote Gelee Chocolate Genoise
Puree maraschino cherries 250g Whole eggs 350g
Glucose 100g Sugar 200g
Sugar 80g Cake flour 100g
Pectin NH 10g Cake flour 40g

Mont Blanc
Gelatin 7g Coco powder 60g
Maraschino cherries 100g (Marinated in Kirsch) Unsalted butter 40g
Warm up the puree with glucose. Add in the sugar and pectin and Whisk up sugar and egg to fluffy. Fold in sieved cake flour, corn flour
bring to boil. Add in the bloom gelatin and marinated cherries. Freeze and coco powder together. Take a small portion of mixture mix with
as filling. melted butter, then pour bake in mixture fold till mix well. Bake at
180°C.

White Mousse
Milk 366g Dark Chocolate Mousse
Sugar 64g Dark chocolate 67% 300g
Egg yolks 147g Whip cream 650g
Gelatin 16g Melted the dark chocolate till 45°C, fold a part of whipped cream
White chocolate 338g followed by the remaining whipped cream.
Kirsch 15g
Whipped cream 500g
Make a Crème Anglaise with milk, sugar, egg yolks. Add in gelatin and Kirsch Syrup
emulsified well with white chocolate. Fold in kirsch follow by whipped Kirsch liquor 100g
cream. Sugar syrup 30 brix 50g
Mixed well and use for syrup the Genoise sponge.

10
 Inspired by France, Mont Blanc meaning “White Mountain”, is the highest mountain in the Alps and the highest
in Europe, situated west of Russia’s Caucasus peaks. It also a classis dessert with using chestnut as main flavor.
Create a small mountain look of pastries. It is also Mont Blanc.

ø 55 mm (2.17”)
Mini pearl assortment
77287 (312 pcs)
Use Mini pearl white for this decoration

Ø 14 mm
(0.55”)
Ice crystal Mini pearl assortment
77093 (88 pcs) 77287 (312 pcs)

Mini pearl red (104 pcs)

Mini pearl pink (104 pcs)
Mini pearl white (104 pcs)

Recipe: Mont Blanc

Chocolate Sable Chestnut Bavarois
Unsalted butter 225g Milk 113g
Almond powder 115g Egg yolks 60g
Icing sugar 115g Sugar 10g
Cake flour 250g Gelatin powder 15g
Cacao powder 24g Water 60g
Mix all the ingredients together. Flatten 4mm and bake at 165°C 16 Chestnut paste 338g
minutes. Chestnut cream 113g
Rum liquor 22g
Whipped cream 225g
Cassis Gelee Milk, sugar and yolks make an Anglaise cream. Add in chestnut paste
Puree cassis 200g and chestnut cream blend well, all in whipped cream and gelatin.
Puree blackberry 100g
Sugar 25g
Pectin NH 5g
Gelatin 4g Chestnut Cream Diplomat
Water 16g Chestnuts paste 275g
Sugar and pectin mix well. Warm half of puree and mix in pectin sugar, Unsalted butter 150g
bring to boil. All in gelatin and remaining puree. Cream patisserie 110g
Ice crystal Rum liquid 20g
Refined salt 3g
77093 (88 pcs)
Hazelnut Dacquoise Soften the butter, salt and rum. Add in chestnut paste and cream
Egg white 263g patisserie.
Sugar 98g
Hazelnut powder 225g
Powdered sugar 225g Cream Patisserie
Roasted hazelnut 45g Anchor milk 250g
Whip egg white and sugar into meringue. Fold in hazelnut powder and Sugar 63g
powdered sugar. Spread on the silpat sheet and sprinkle with roasted Salt 1g
hazelnut. Bake at 180°C for approximately 20 minutes. Egg yolk 40g
Custard powder 23g
Unsalted butter 25g
Vanilla pod ½ stick

Mont Blanc
Inspired by France

12 13
 Chocolate apple
77311 (36 pcs)

Pomme

Pomme
Inspired by Australia

15
Inspired by Australia, A staple of the Australian fruit bowl, red Rich Fruits are grown, packed and marketed a
wide range of popular Australian apple varieties year-round. With a wide range of varieties and sizes, apples
are the perfect lunch box snack.

32 mm (1.26”)
31mm (1.27”)

Chocolate apple
77311 (36 pcs)

Recipe: Pomme
Saffron Cream Apple Jelly
Whipping cream 500g Puree green apple 200g
Saffron 1g Puree lemon 20g
Egg yolks 120g Sugar 24g
Sugar 90g Gelatin 7g
Gelatin 5g Water 28g
Cold water 25g Diced green apple 100g
Mix together sugar and egg yolk. Bring the cream to a gentle boil and Warm puree and sugar until 75°C. Add in gelatin solution and pour into
slowly pour into egg mixture. Cook to 83°C to make an Anglaise. Add mold. Before jelly set add in apple pulp.
in dissolved gelatin while Anglaise is hot. Pour into mold and freeze.

Saffron Cake Vanilla Mousse

Unsalted butter 70g Milk 113g
Icing sugar 115g EMilk 150g
Almond powder 50g Whipping cream 120g
Trimoline 10g Vanilla pod 1stick
Saffron 2g Egg yolks 120g
Egg white 115g Sugar 90g
Flour 50g Gelatin 8g
Baking powder 2g Italian meringue 120g
Cream the butter and icing sugar until smooth, add in the almond Water 40g
powder, trimoline and saffron. Slowly add in the egg white and last Whipped cream 135g
fold in the flour and baking powder. Pipe into semi sphere mold and Bring cream, milk and vanilla pod to boil. Mix egg yolk and sugar and
bake with 175˚C. gradually add into hot mixture. Continue to bain-marie until 83°C.
Add in gelatin; wait until slightly cool down, strain and fold in Italian
meringue. Lastly, fold in whipped cream.

Tiger
16
 Inspired by Malaysia, my own country, Tiger is always the signature animal for Malaysia. The Royal King of Johor,
Malaysia is using Tiger Signature for his football team.

35 mm (1.29”)
30 mm (1.10”)
25 mm (0.95”)

17 mm (0.67”)

Ø 20 mm (0.79”)

Ø 14 mm
(0.55”)
Golden crumble Mini pearl assortment Spots pastel
77286 (486 pcs) 77287 (312 pcs) 77228 (420 pcs)

Mini pearl red (104 pcs)

Mini pearl pink (104 pcs)
Mini pearl white (104 pcs)
Mini pearl assortment
77287 (312 pcs)
Use Mini pearl white for this decoration
Recipe: Tiger
Sable Breton Mango Passion Curd
Spots pastel Egg yolks 169g Sugar 182g
Sugar 281g Whole eggs 195g
77228 (420 pcs) Cake flour 476g Puree mango 52g
Baking powder 13g Puree passion fruit 70g
Refined salt 2g Lime zest 5g
Unsalted butter 338g Gelatin 7g
Creaming method. Do not too fluffy. Water 28g
Butter 137g
Make an Anglaise together with puree mango, passion fruit, zest, sugar
Caramel Banana Emas Confit and eggs. Add the gelatin. Cool down until 40°C. Add in butter and
Banana (slice) 400g mix well together with hand blender. Place in the refrigerator and let
Golden crumble Sugar (caramel) 75g set completely. (scale 405g for Mousses).
77286 (486 pcs) Unsalted butter 50g
Lemon juice 10g
Vanilla pod 5g
Gelatin 5g Exotic Caramel Filling
Water 25g Sugar 160g
Slice banana, marinate with lemon juice and vanilla bean. Cook sugar Puree passion 80g
in a pan until caramelize. Add in butter and banana mixture sauté it. Puree mango 50g
Add in melted gelatin. Puree banana 30g
Unsalted butter 120g
Salt 1g
Whipping cream 20g
Melt gradually the sugar then cook to light caramel. Stop the cooking
by adding the pre-heated purees. Add the butter by stages and bring
to 108°C. Mix with hand blender and add the cream. Reserve in the
chiller.

Tiger
Inspired by Malaysia

18 19
 Chocolate lemon
77312 (36 pcs)

Yuzu

Yuzu
Inspired by Japan

21
Inspired by Japan when took part in World Pastry Cup. Even though Japan is not the biggest provider of Yuzu,
it was Team Japan who made Yuzu so famous by using it in their winning plated dessert.

ø3
5m
m
(1.
38
”)

Chocolate lemon
77312 (36 pcs)

Recipe: Yuzu
Almond Sugar Tart
Unsalted butter 155g
Icing sugar 100g Yuzu Cream
Cake flour 260g Yuzu juice 125g
Salt 2g Sugar 85g
Whole eggs 50g Unsalted butter 188g
Almond powder 35g Whole eggs 138g
Mix flour, icing sugar, butter, salt, and almond powder until crumbly by Yuzu zest 2g
using rub-in-method. Add in eggs and continue to mix until just enough Boil lemon juice and zest with half the sugar. On the side, whisk
to form dough. Flatten the dough. Rest in the fridge for 1 hour before together eggs with remaining sugar. Combine both mixtures following
shaping into rings. Bake at 175°C. the pastry cream method. Once cooked, cool to 50°C before adding
butter.

Raspberry Almond Cream

Icing sugar
Unsalted butter
100g
100g
Pineapple Meringue Chip
Egg white 100g
Almonds powder 100g Icing sugar 200g
Pure almond paste 30g Sea salt 3.3g
Whole eggs 100g Pineapple reduction 90g
Frozen raspberry IQF 60g Yuzu reduction 10g
Cream together butter, icing sugar, ground almonds, paste, and eggs. Cook the puree pineapple 180g cook to reduction 90g. Whisk egg
Lastly, add in frozen fruit and bake at 180°C. white, icing sugar medium peak, fold in pineapple reduction. Place it
at dehydrator below 80°C till dry.

Zebra
22
 Inspired by the Safari Animal from Africa, the zebra print is a natural unique print which really amazed me.

35 mm (1.38”)
Zebra
77084 (288 pcs)

Recipe: Zebra
Sable Breton Milk Chocolate Mousse
Unsalted butter 155g Milk 65g
Egg yolks 169g Whipping cream 65g
Sugar 281g Egg yolks 40g
Zebra Cake flour 476g Sugar 25g
77084 (288 pcs) Baking powder 13g Gelatin 5g
Refined salt 2g Milk chocolate 38% 250g
Unsalted butter 338g Whipping cream 300g
Creaming method. Do not too fluffy. Make a creme Anglaise with milk, cream, yolk and sugar. Add in
gelatin and pour over milk chocolate. Emulsified well with hand
blender. Fold in the whipped cream.
Chocolate Pain de Genes
Almond paste 371g
Sugar 68g White Chocolate Chantilly
Egg 416g Whipping cream 500g
Flour 80g Lemon zest 5g
Baking powder 5g White chocolate Opalys 185g
Cocoa powder 37g Gelatin 6g
Cocoa paste 75g Water 24g
Unsalted butter 113g Infuse lemon zest with cream. Make a ganache with cream and
Blend well the marzipan and whole egg until well mixed. Change to chocolate, add in gelatin. Chilled overnight and whipped for pipping.
whisk and whip until fluffy. Fold the dry ingredients. Fold in the melted
butter and dark chocolate. Spread on tray and bake on 180°C for 8
minutes.

Earl Grey Ganache

Yuzu juice 260g (infuse)
Sugar 60g (infuse)
Unsalted butter 300g
Whole eggs 100g
Yuzu zest 154g
Whole eggs 47g
Yuzu zest 25g
Infuse the earl grey tea with the milk. Strained out the tea leaf and
bring the milk to boil. Add in sorbitol and dextrose. Pour over the
chocolates. Add in the butter, emulsify.

Zebra
Inspired by Africa

24 25
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