Esteemed Japan-based pastry chef Stephane Vieux visited Melbourne in July, captivating audiences with his modern plated desserts.

The workshop, which was held at the William Angliss Institute and supported by Imports of France, demonstrated a selection of entremets, gateaux, plated desserts and chocolate bonbons. Using Michel Cluizel’s couverture chocolates and Sicoly’s fruit purées and garnishes, Stephane presented eight recipes including:

• “Bonbon Blackcurrant” combining ablackcurrant fruit paste with a Maralumi 64 per cent and blackcurrant ganache;

• “Sunshine Christmas Log”, a fresh dessertfor the hot Australian Christmas pairing Sicoly mango and passion fruit purées with Cluizel Elianza Ivory couverture;

• “Cremeux Chocolat and Macadamia”, a winterplated dessert with Kayambe 45 per cent milk couverture Tonka cream, Elianza Ivory and coconut espuma, caramelised macadamia, Maralumi 64 per cent ice cream, cacao elastic jelly and pear gellan chips; and

“Lollipop Lamington Style” made with a riceflour light sponge, raspberry jam and Mokaya 66 per cent ganache.

Based in Tokyo for the past 12 years, Stephane originally studied cuisine and pastry from at the Culinary Arts School in Blois, France. At age 17, he won France’s Junior Desserts Championship, which opened the door to several world-renowned establishments, including that run by Parisian chef Guy Savoy and pastry chef Pierre Hermé. Since 2011, Stephane has set up his own pastry and chocolate consulting company Sweets Secrets.

Imports of France will bring two international chefs to Australia next year, to conduct personalised training. Any pastry chefs, students or teachers who are interested in attending or finding out more information can contact Imports of France.