At Daan Go Cake Lab in Toronto (Canada), Christopher Siu offers a pastry that connects with his Asian origins. “This kind of pastry reconnects me with memories from my childhood, the feeling of receiving something exceptionally special and the curiosity and surprise it brings. I aim for people to have a similar experience, encountering something unique and different from what is commonly found in the market, while also introducing and promoting these Asian concepts within the community.”
One of the most popular products is 3:15 Cake, inspired by the afternoon tea time in Hong Kong. “Once a British colony, Hong Kong was hugely influenced by its culture and it gave rise to the famous Hong Kong Milk Tea. A popular pairing to this tea was oftentimes the humble pineapple bun,” explains the chef. “This cake pays homage to this unique and special culture by taking my favorite parts of the Hong Kong Tea Time and putting it together into one entremet. In addition we have included coffee and malt to represent the unique drink Yin-Yang (Tea and coffee Mix) and Horlick (Malt) which are also popular afternoon tea choices.”
3:15
Pineapple bun crumble
- 258 g all-purpose flour
- 117 g unsalted butter (cubed, at room temperature)
- 46,5 g caster sugar
- 46,5 g icing Sugar
- 5 g baking powder
- 2,5 g baking Soda
- 4,5 g salt
- 50 g egg yolks (at room temperature)
- 40 g whole milk powder
Begin by creaming room-temperature butter with icing sugar until achieving a light and fluffy consistency. Add egg yolks one at a time, continuing to cream until a loose paste forms. In a separate bowl, sift together the dry ingredients (flour, baking powder, baking soda, and salt) and mix thoroughly. Combine the dry ingredients with the wet ingredients on the lowest mixer setting until just combined. Lay a sheet of plastic wrap on a flat surface. Scrape the dough from the mixing bowl and shape it into a block. Wrap tightly and freeze. Once frozen, use a grater to shred the block into fine crumbles. Gently spread the grated crumble onto a baking sheet. Bake at 300°F (148°C) for 15-20 minutes or until the crumble turns golden brown.
Malt crunch
- 150 g Valrhona Opalys
- 75 g cocoa butter
- 67,5 g grapeseed oil
- 356 g pineapple bun crumble
- 150 g feuilletine
- 46 g dry malt extract
In a pot, combine grapeseed oil and cocoa butter, then heat the mixture to 75°C. Add dry malt extract and Valrhona Opalys chocolate to the pot. Allow them to melt together, creating a smooth, luscious blend. Introduce the Pineapple Bun Crumble and Feuilletine to the melted mixture. Ensure even distribution by gently stirring until well combined. Roll out the resulting mixture between parchment papers to a thickness of 3mm. Allow the pressed shortbread to firm up by refrigerating it. Once hardened, use a 5” circular cutter to create discs from the mixture.
Evaporated milk creme
- 68 g evaporated milk
- 10 g egg yolks
- 2 g gelatin mass (5:1)*
- 6 g unsalted butter
- 4,6 g whole milk powder
*Gelatin Mass (5:1): Bloom 5 parts gold strength gelatin in 1 part water
Start by preparing the Gelatin Mass by blooming 5 parts gold strength gelatin in 1 part water. In a Thermomix, combine evaporated milk, butter, and egg yolks. Cook the mixture until it reaches 75°C. Add the remaining ingredient, skim milk powder, and continue to process in the Thermomix until the mixture achieves a smooth consistency. Dispense the creamy mixture into a 4.5” circular silicone insert, ensuring even distribution. Allow the creme to freeze completely.
Coffee cremeux
- 33 g 35% cream
- 26 g 3% milk
- 22 g Valrhona Opalys
- 6,5 g unsalted butter
- 7,5 g egg Yolks
- 4,8 g gelatin mass (5:1)*
- 5 g ground coffee (Dark Roast)
- 1,5 g Trablit coffee extract
*Gelatin Mass (5:1): Bloom 5 parts gold strength gelatin in 1 part water.
In a pot, warm the milk and cream to 70°C. Place the dark roast ground coffee inside and let it steep overnight in the fridge. Strain the cream mixture, then heat it to 50°C. Add egg yolks and cook the mixture to 80°C, ensuring constant mixing to prevent scorching. Add Valrhona Opalys chocolate, gelatin mass, and Trablit Coffee Extract. Hand blend the mixture until it becomes smooth and well combined. Allow the mixture to cool to 35°C, then add the room temperature unsalted butter. Hand blend again until the cremeux is smooth. Dispense the Coffee Cremeux into a 4.5” circular silicone insert, ensuring an even distribution. Let the cremeux freeze completely.
Hong Kong milk tea mousse
- 1.071 g brewed Ceylon tea
- 128 g whole milk powder
- 64 g microground Ceylon tea powder
- 942 g Valrhona Opalys
- 60 g maltodextrin
- 60 g inulin
- 492 g gelatin mass (5:1)*
- 321 g egg yolks
- 150 g sugar
- 51,5 g water
- 1.714,5 g 35% Cream
*Gelatin Mass (5:1): Bloom 5 parts gold strength gelatin in 1 part water
Warm the Ceylon Tea to 60°C and add Valrhona Opalys white chocolate. Hand blend the mixture until smooth. Add MicroGround Ceylon Tea Powder, whole milk powder, maltodextrin, and inulin to the tea ganache. Hand blend again until the mixture achieves a smooth consistency. In a separate bowl, prepare the pâte à bombe by cooking sugar and water to a soft ball stage. Slowly stream the hot sugar syrup into the egg yolks while whipping continuously. Fold the tea ganache mixture into the pâte à bombe and add the melted gelatin mass. Whip the 35% cream to soft peaks and fold it into the above mixture. Use the mousse immediately for the best results.
Ceylon tea
- 4.000 g water
- 232 g Ceylon tea blend (Broken Orange Pekoe, Fanning, Dust)
Create the Ceylon Tea Blend by combining equal parts of Broken Orange Pekoe, Fanning, and Dust tea sizes. Place the tea blend into a tea sachet and rinse it with cold water for 10 seconds. Bring the water to a boil and let it cool to 89°C. Steep the tea pouch in the hot water for 15 minutes.
Tea chiffon
For the chiffon base
- 579 g egg Yolks
- 364 g water
- 4 g salt
- 364 g oil
- 489 g cake flour
- 10 g microground Ceylon Tea
For the meringue
- 1.000 g egg whites
- 425 g sugar
- 1/4 tsp cream of Tartar
Dissolve microground Ceylon Tea and salt into water. Heat oil to 120°C and add it to the cake flour. Whisk until the mixture is smooth. While the mixture is still hot, add the water. The mixture should thicken. Add egg yolks and hand blend until all ingredients are smooth. Set aside. In a separate bowl, prepare a French meringue using egg whites, sugar, and cream of tartar. Fold the prepared base and egg whites together until well combined. Spread the mixture evenly over two full sheet pans (18×26 inches). Bake at 325°F for 14 minutes, using the high fan option if available. After cooling, cut 4.5-inch rounds from the chiffon sheets.
Assembly of Tea-Inspired Layered Cake
- malt crunch disc
- Hong Kong milk tea mousse
- Tea chiffon layers
- coffee cremeux insert
- evaporated milk creme insert
Start with a 5×3-inch stainless steel ring and place the malt crunch disc at the base. Pour a small amount of Hong Kong milk tea mousse on top of the malt crunch disc. Add one layer of Tea Chiffon on top of the mousse. Add more Hong Kong milk tea mousse on top, filling about ⅓ of the way up. Press the coffee cremeux Insert into the mousse. Add another layer of tea chiffon on top of the cremeux insert. Add more Hong Kong milk tea mousse until it reaches around ⅔ of the way up. Finish by inserting the evaporated milk creme Insert into the mousse. Pour the Hong Kong milk tea mousse over the top until it reaches the top of the stainless steel ring. Freeze the assembled cake at -18°C for at least 8 hours before unmolding.
