Chef Viloria Shows Off His Sweet Talents

Sam Choy
By Sam Choy
Wednesday - May 19, 2010
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Pastry chef Ron Viloria satisfies the sweet tooth this week with the following desserts.


* 5 egg yolks
* 1/2 cup sugar
Combine the egg yolks and sugar and whip until thick and pale yellow.
* 4 egg whites
* 1/2 cup sugar
Whip the egg whites with the sugar till stiff peaks form.
* 5 tablespoons flour, sifted
* 1 tablespoons Earl Grey tea, finely ground in a spice grinder
* 2 1/2 tablespoons butter, melted


Fold the yolk mixture into the egg white mixture. Fold in the flour and the Earl Grey powder.

Mix a small portion of the batter into the butter (make sure the butter is warm). Fold this into the batter. Pour the mixture into a 10-by-10-inch square pan lined with wax paper or pan liner. Bake in a 350 degree oven for 13-15 minutes until the top is light brown. Loosen the edges with a knife and lift up and remove from the pan onto a wire rack. Cool.

To Fill:

* 2 cups heavy cream (36 percent)
* 1/2 cup powdered sugar
Whip to soft peaks.

Using a cloth (or wax paper), invert the roll cake topside down onto a cloth larger than the size of the roll cake. Spread an even layer of whipped cream on the roll cake. Using the cloth, roll cake away from you, ensuring that it maintains its form as you roll the cake.

Fold and twist the ends, place on a sheet pan and refrigerate for at least 30 minutes before cutting.


For Crust:

* 6 tablespoons sugar
* 3/4 cup butter, cubed
* 1 3/4 cups flour, sifted
* pinch salt
* 1/2 teaspoon vanilla extract
* 1 egg

Combine the sugar, butter, flour, salt and vanilla extract in a mixing bowl and work the dough until it resembles a crumble. Add the egg and mix until uniform dough is formed. Chill for 30 minutes. Roll out to 1/5-inch-thick and line an 8-inch pie shell (if this is too much trouble, you can easily buy one at your local grocery store).

For Filling:

* 6 1/2 tablespoons butter
* 3/4 cup powdered sugar
* 1 cup almonds, finely ground
* teaspoon almond extract
* 2 eggs Cream the butter, sugar, almonds and almond extract; add the eggs one at a time.

Mix well. Fill the tart shell with this mixture three quarters to the top of the pie.

For Topping:

* Bing/Rainier cherries, pitted (as needed)

Top the pie with an even layer of cherries and sprinkle powdered sugar on top. Bake in a 350 degree oven for 35-40 minutes for the 8-inch tart, 25 minutes for the smaller tarts. Serve warm or chilled.

Makes one 8-inch pie or six 3-inch small tarts.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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