Today’s pastry consumer is seeking out simple, clean pastry offerings according to Madinat Jumeirah’s exec pastry chef Paul Hayward.
News
Dubai Chamber of Commerce opens Rue 71 pâtisserie and tearoom
The Tejar Dubai entrepreneurship development programme, an initiative of the Dubai Chamber of Commerce and Industry, has launched Rue 71, a French-inspired pâtisserie and tearoom. Located within Dubai’s City Walk 2 development, the café, which is the first commercial project to be launched this year by Tejar Dubai, offers healthy interpretations of French desserts as well as gourmet teas, coffees and juices.
Khalifa Al Muhairi, owner of Rue 71, said the inspiration for the outlet came during his time as an undergraduate student at the American University of Dubai. He revealed his ambition to expand within the local food and beverage sector and eventually turn his company into a global restaurant chain.
Increasing affiliation to French among UAE pastry consumers
There has been a spike in demand for all things French where pastry is concerned in the UAE, according to the French dairy board. Laurent Damiens, director of communication of Centre National Interprofessionnel de l’Economie Laitière (CNIEL), said it is somewhat becoming “fashionable” to have a French pastry chef at the helm of any top hotel as such chefs utilise traditional skills that have been central to French baking techniques for hundreds of years.
But, a workman is only as good as his tools; manufacturers of French produce are enjoying growth also. French cream producers are exporting an increasing amount of cream to the destination — France exports 2,000 tonnes of cream to the UAE, with 75% used for food service and the remaining 25% destined for retail.
Products
EMF Cara Nougatine
Cara Nougatine is EMF’s latest introduction to the UAE market. EMF promises Cara Nougatine will bring taste and texture to all creations thanks to a mix of 37% of real white chocolate with caramel, 18% of crunchy caramelised almond bits and salty notes — an excellent choice for ganache and pastry fillings.
NZMP pastry butter
Fonterra debuted the NZMP pastry butter with full cream flavour at Gulfood this year. The product is 100% natural dairy, standardised to a melting point of 37°C or 34°C for improved handling and performance and is designed specifically for pastry application and general bakery where improved finished product quality is important. It contains no added colouring, flavouring or preservatives.
Baqer Mohebi chiffon cake
Baqer Mohebi has launched the ‘chiffon cake’. The cake is light and aerated in texture — “springy like a sponge cake but with the richness of a butter cake”. While it originated in the US in 1927, South East Asian countries appear to have taken it under their wing and it is eaten by consumers daily. Baqer Mohebi says chiffon cake can be baked into sheet cakes and cupcakes and dressed with icings, candies and other decorations.
La Marquise Cereal Eat
With healthy eating on the rise, La Marquise has launched Cereal Eat — a blend of wheat, oats, spelt, barley, rye, buckwheat cereals and natural yeast. Cereal Eat allows for the easy preparation of Panettoni and Colombe with cereals as well as all leavened products such as croissants, kranz and brioches.
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