I never heard of it nor used it in my baking not until I was introduced to it that I have gained a complete understanding why many bakers and chefs have been leaning towards it. My first to try out the product was at the first ever TBMN’s SNOW: THE ART OF PASTRY MAKING event, which was held last November 07, 2015 at Gala Star Culinary School.
The event was able to showcase the effectiveness of SNOW NON-DAIRY WHIPPING CREAM by allowing all 7 Participating Chefs to create their own delightful pastries. All 7 aspiring chefs with different backgrounds had a friendly showdown using SNOW to their advantage especially to their recipe’s stability, design and taste. The Challenge of the Event was to use at least 240ml (1 cup) of SNOW to create their wonderful recipes. Basic kitchen equipment and ingredients were provided to all participants. Lastly, all 7 Chefs were given a time limit of 1 hr and 30 minutes to finish their recipes!
Tebeemini Corporation, the exclusive distributor of SNOW in the Philippines also invited 4 evaluators namely: Chef Ernest Gala, Chef Allen Camacho, Chef Dandyllon Dumillon and TBMN President Teddy Ong to first-hand experience, evaluate and taste all 7 promising recipes.
(from left to right): TBMN President Teddy Ong, Chef Allen Camacho, Chef Ernest Gala and Chef Dandyllon Dumillon.
All the 7 promising Chefs gave their 101% effort during the event however 3 Chef dominated specifically in the category of Design, Creativity and Taste!
A lot have happened in that 1 hour and a half time of preparing and baking each of the seven chef's winning pastries. While they were doing their crafts, I got to observe how they have used the whipping cream and how it stood to be a winning ingredient.
It was so much fun and exciting to watch them as they make it right in no less than 1 hour and 30 minutes. The scent of batter being baked, the cream, the fruits and of course the chocolate wafted inside was like being in heaven.
Then after the grueling procedures, all seven of them have delivered to our expectations and consider me lucky and blessed as I and two more bloggers were able to try each of the pastries.
Here are the seven chefs and their ultimately stimulating pastry creations.
Chef Anna bagged the Best in Design Category/ Not only did she finished first among the others her design was unbeatable with a play of pink, red, white and chocolate colors. With the different elements in one plating she was able to show that SNOW is stable and versatile. Her plate showed a symphony of tri-colored panna cota in shot glasses, vanilla ice cream in chocolate cup crowned with pink glass sugar and strawberry flavored merange and jelly sauce.
Chef Kathrine Donila with her 2 recipe “Fruit Basket and BanaCara Cream Crunch.” As a seasoned chef and caterer, she had been a long time user of Snow Non-dairy cream, so it was easy for her to come up with something that can bring up more the goodness of the product.
The Fruit Basket is a fruit-laden and bare Snow cream covered chocolate cake.
Her recipe was awarded as the Best in Creativity Category. As her craftsmanship, recipe’s uniqueness stood out and was able to prove that SNOW whips quickly as she was able to bake 2 pastries in just 1 hr. and 30 min. Her chocolate cake is insanely delish, it's the moist and crumbly at the same time and the frosting was perfect. I'm happy to tell you that no sugar was added anymore to the cream, so that's not only a plus that it costs less than using other heavy cream.
How can that be possible when you can be baking and still look gorgeous after finishing one heck of a winning pastry. She isn't only a pretty face she honed her baking and chocolatier prowess in New York.
Everyone loves chocolate, and added with SNOW, it was beyond perfect! She received the Best in Taste Category, as her recipe was able to bring out the “Hmmm…. Sarapppp!” expression from all the evaluators. She was able to maximize SNOW’s sweet taste to her advantage among the rest.
A brilliant idea of making stacked huge chocolate chip cookies into a cake.
Her frosting was unique in that she mixed in ground nuts to the cream as it was being whipped and it was a surprise to see how it didn't lose it's consistency and stability.
Chef Chris's cake was a simple vanilla cake, but look how elegant it looked after being dressed up with just the Snow Whipping cream, some citrus slices and candy sprinkles. It only shows that Snow can be easily used in any kind of pastries and cakes.
According to Chef Ernest Gala, a culinary chef icon and evaluator during the event, “Snow Non-Dairy Whipping Cream is an Excellent ingredient to have in your kitchen because it is stable, whips quickly, has the right amount of sweetness and versatile”.
With Chef Ernest’s experience in the Philippine food industry he stated that “SNOW is perfect for both commercial establishment and home baking as it is easy and fun to use!
SNOW can be also used as an accessory topping on dessert and cold concoction like one of the event sponsor did. The Good Batch Ice Cream topped their artisanal ice cream with SNOW NON-DAIRY WHIPPING CREAM before serving.
Top Chef Food Supplies Inc.