Sarah Ni

In China, cream is one of the most important ingredients for making cakes. Some cakes could even just consist of a sponge cake and cream. The Chinese absolutely love whipped cream. Cream has been greatly appreciated by the local population ever since it was first imported into China. In fact, there are certain pastries that were famous only thanks to whipped cream: just simple cream, nothing else! Cream is extremely important even today, and plenty of pastries are creambased.

For good pastries, I really think that it is important to use European cream as its quality is better than the Chinese varieties. I use it to make Bavarian creams, icecream, mousses, etc. You can control the desired texture depending on how you whip the cream. European cream is very stable and tastes great, which allows me to work with it in multiple ways and obtain just as many textures. European products are very controlled, which guarantees an unparalleled level of quality.

I still remember the very first cream cake I ate…it was completely new, light and sweet. Cream reminds me of my childhood, all those happy memories of sharing pastrieswith my friends and family during festivals, for example.

That would undoubtedly be ice-cream! We take students studying pastry-making to France every year and I absolutely enjoy the ice-creams every time. They are just exquisite! My favourite flavour is vanilla with a little rum. If I had to pick one of my creations, I think it would be the one I have created for this book. I did an internship with the pastry chef Olivier Bajard two years ago, and he showed me a pastry that was made up of several layers, which included a mousse made with cream and infused with jasmine tea. I love tea: It is a part of my culture, and to taste this by adding an Asian touch to the dessert inspired me. This is also what inspired me to make my pastry today, which was made with cream but with a local touch.