Ming Ai Loi
World Pastry Champion, co-founder of Voilà Patisserie
World Pastry Champion and co-founder of Voilà Patisserie. With a career crowned by the World Pastry Cup and shaped by global competitions, Chef Ming Ai Loi is blending French finesse with bold Asian flavours, raising the pastry game across Kuala Lumpur.
Recipe Breakdown
Jump to
Step 1
01
Ganache
Ingredients
| Ingredients | Units | Percent |
|---|---|---|
| Dark Chocolate 64% | 250 g | |
| Cream | 250 g |
Assembly
- 1
Pour the warm ganache into the baked tart shell.
- 2
Chill for 2 hours before serving.