Getting to know Vincent Fredureux:
How did it all begin?
My journey began when I was around 15 years old. I felt at home in the kitchen and realized that I wanted to pursue a career in the field of culinary arts.
When did you know you wanted to become a chef?
I was interested in baking at the tender age of five, and my love of food has never left me.
What has been your greatest source of inspiration?
I am fortunate to be surrounded by many things that inspire me, but the greatest source is travel and the discovery of new tastes.
If you had to pick the proudest moment in your career, which one would it be?
A major highlight was at the start of my career. I was working in a small company in France, where my boss empowered and entrusted me with the entire daily operations. I would make pastries, chocolate and bread, and I would even design the window display. It was an education.
What are your plans and ambitions for 2023?
I have many plans for 2023, but I would like to talk about them after they happen!
What’s on the menu?
I am a big lover of chocolate, so I have chosen to make a chocolate cake with a delicious twist of coffee and coconut.
What are the main ingredients and products you’re using these days?
The main ingredients I am using these days are French chocolate, fruit purée, nuts, sugar and cream.
What are the recent food trends you’ve noticed?
I don’t follow any particular trends. My focus has always been on cooking the foods I love, rather than what is trending.
What advice would you give suppliers looking to offer the best to the market?
Always offer the best produce rather than the best price. Quality should always take precedence.
Vincent Fredureux’s Coco Coffee
Coffee whip ganache
- 40g dark chocolate
- 50g white chocolate
- 220g cream
- 6g STARBUCKS® roasted coffee beans
- 225ml water
- 75g MAGGI® coconut milk powder
- 50g sugar
- 40g egg yolk
- 25g custard powder
- 180ml regular cream
- 86g almond powder
- 86g coconut powder
- 150g powdered sugar
- 200g egg whites
- 80g sugar
- 15g MAGGI® coconut milk powder
- Coconut strips
- For the coffee whip ganache: boil half of the cream with the coffee. Place the chocolate in a bowl and pour the coffee cream mixture over it, using a strainer. Mix it all together until emulsified. Add the remaining cream and refrigerate overnight. Whip the mixture before proceeding with the coco cremeux.
- For the coco cremeux: in a small pot, boil the water and coconut powder. In a bowl, combine the sugar, egg yolk and custard powder. Add the boiling coconut liquid, combine and place the mixture back onto the heat for a further two minutes. Transfer the mixture to a tray and cover it with plastic wrap, allowing it to cool. Once cooled, mix in the cream and whip.
- For the coco dacquoise cake: whip together the egg whites and sugar in a bowl. Once the mixture is fully whipped fold in the powdered sugar, almond powder and coconut powder. Spread the mixture onto a baking tray and bake for 10-12 minutes at 170 degrees Celsius.
- To serve, place one square of the dacquoise on a plate and construct the dessert by placing a layer of the coffee whip ganache and coco cremeux, followed by another square of dacquoise.
- Garnish with the coconut powder and coconut strips.
Read about other inspiring chefs like Vincent Fredureux by clicking here.