Pâtisserie Chef’s Japanese Egg

Cooking Showcase & Hands-On Experience

An intimate culinary experience with Chef Alicia, founder of NESUTO, and celebrated food influencer The Pantry Boy. Savour a private live pâtisserie demonstration and hands-on cooking session.
Private Event: Saturday,
29 November 2025

Chef Alicia

Demonstration Lead Chef

Alicia Wong
(Founder & Pastry Chef)

Founder of NESUTO (2017) and Café Nesuto (2025), she is celebrated for desserts that marry French precision with Japanese finesse and Singaporean warmth. With Café Nesuto, she extends her craft into savoury dishes, staying true to her philosophy of simple yet meaningful creations.

Nesuto Café Nesuto

Choux à la Crème

(Vanilla Cream Puffs)

Choux à la Crème

Choux Dough (Yield: 500g final dough)

• Ingredients

Water 87g, Milk 65g, Butter 65g, Salt 2g, Sugar 2g, Cake Flour 87g, Whole Eggs 190 – 200g (approx., add gradually until smooth consistency)

• Method

1

Boil liquids and butter:

In a medium pot, combine water, milk, butter, salt, and sugar. Bring to a boil over medium heat.

2

Once boiling, remove from heat and add cake flour all at once. Stir quickly with a wooden spoon until no dry flour remains.

Add flour:

3

Dry the dough:

Return the pot to low heat and cook for 1–2 minutes, stirring constantly, until the dough forms a smooth ball and leaves a thin film at the bottom of the pan.

4

Cool slightly:

Transfer dough to a mixing bowl. Let it cool for about 5 minutes so it’s warm but not hot to the touch.

5

Incorporate eggs:

Add whole eggs gradually, mixing after each addition until the dough is smooth, shiny, and falls slowly from the spatula in a “V” shape.

6

Use or pipe:

Pipe immediately into desired shapes (éclairs, profiteroles, etc.).
- For profiteroles: Bake at 160 °C for 26 min.

Plain Craqueline (Yield: 120g)

• Ingredients

Butter 32g, Brown Sugar 42g, Cake Flour 35g, Almond Flour 13g

• Method

1

Mix butter and sugar:

Cream softened butter with brown sugar until smooth.

2

Add dry ingredients:

Add cake flour, almond flour. Mix to form a soft dough.

3

Roll out:

Roll the dough between parchment paper to 2 mm thickness.

4

Cut rounds:

Cut into rounds and freeze until firm.

5

Use:

Place one round on top of each piped choux before baking.

Choux à la Crème
The Pantry Boy

Demonstration Chef

The Pantry Boy
(Chef, Content Creator & Collaborator)

The Pantry Boy began with food-centric content and has evolved, collaborating with industry partners in media and F&B solutions. This shift aims to bring a professional yet relatable perspective, sparking innovation and presenting a fresh outlook.

Choux à la Crème

• Ingredients

Yellow onion – ½ pc, Thinly sliced beef 200g, Green onion 1 pc

• Sauce

Dashi ½ cup, Sake 2 tbsp, Mirin 2 tbsp, Soy sauce 2 tbsp, Sugar 1 tsp

• To Serve

Cooked Japanese rice 2 bowls, Onsen Tamago 2 pcs

• Method

1

Slice the onion thinly and chop the green onion.

2

Cut the sliced beef into smaller pieces.

3

Combine all sauce ingredients in a pan and bring to a boil.

4

Add the sliced onion and simmer for 1 minute.

5

Layer the beef over the onions and simmer until cooked through.

6

Serve over bowls of hot rice and top each with an onsen egg.

7

Garnish with chopped green onion.

Choux à la Crème

Event Report

Participants were introduced to the appeal and versatility of Japanese eggs through hands on cooking sessions and live demonstrations by Chef Alicia, alongside culinary showcases by The Pantry Boy, highlighting the quality, versatility, and premium appeal of Japanese egg products.

The World of Japanese Eggs Awaits

BEGIN JOURNEY