Apart from the standard flour, eggs, butter and sugar, fruits come in as one of the most commonly used ingredients in pastry making. Be it a tart filling, blended into a gelée for an entremet or just to embellish a petit gateau, the possibilities of use of fruit in dessert and pastry is endless. And that could only be possible given the wide diversity of fruits available. From the tropical coconut, to the nordic strawberries, the sheer variety of flavours, aromas and textures one could tease out of fruits makes them one of the most versatile ingredients to work with.
This year’s World Gourmet Summit 2012 provides a comprehensive range of workshops, many of them helmed by michelin-starred chefs from all over the world. But the one that interests me the most is the Ponthier Industry Dessert Workshop, not only because it involves the art of pastry making, but also because it emphasises on the type of ingredients which I enjoy working with the most, fruits.