One of the creations that won Kyongran “Alex” Hwang the
2011 Pastry Chef of the Year Award from
the American Culinary Federation wasn’t
just one item; it was a plated dessert
composed of a lime sponge cake topped
with coconut crunch and a chocolate
leaf garnish, complemented with orange
marmalade, white chocolate mousse
and piping, orange-vanilla sauce, sliced
strawberries and blueberries, and vanilla
sherbet.
Splenda calorie-free sugar substitute
sponsored the competition and was used as
an ingredient in the winning plated dessert.
Chef-contestants were also challenged to
create an enrobed miniature pastry and a showpiece of at least
18 inches in height, all within two hours.
“During the competition,” Hwang says, “I found that
Splenda works well in combination with
coconut, cheeses, and nuts, and it tends
to bake crispy, which is good for making
tuile cookies.”
Hwang, assistant pastry chef at Atlanta’s
Cherokee Town and Country Club,
says she likes that Splenda can be used
for a variety of recipes and that less of it
is required compared to sugar to bring
out the sweetness in baked goods. “It’s
also more affordable than other sugar
substitutes,” she adds. —MP
One of the creations that won Kyongran “Alex” Hwang the
2011 Pastry Chef of the Year Award from
the American Culinary Federation wasn’t
just one item; it was a plated dessert
composed of a lime sponge cake topped
with coconut crunch and a chocolate
leaf garnish, complemented with orange
marmalade, white chocolate mousse
and piping, orange-vanilla sauce, sliced
strawberries and blueberries, and vanilla
sherbet.
