This meat-stuffed mooncake is the abstraction of Attasit “Big” Pattanasatienkul, a alum apprentice from the Culinary Arts Academy in Switzerland and a above chef at Gaggan. Big now runs Yaktummaiyakin, a clandestine chef’s table and Facebook folio of the aforementioned name, afterwards the communicable put a abeyance on his dream of advancing Michelin stars in accustomed kitchens.
To accomplish his beef wellington mooncakes, Attasit sears a butter-soft, cher cut of wagyu tenderloin to absolute medium-rare, cautiously chops porcini mushrooms into duxelles, and stir-fries appearance until it’s crispy. That all gets captivated in pastry chef fabricated with atramentous truffle and biscuit wine-infused block flour.
As a final touch, he adds an orange zest-kissed palo demi-glace to accompany the mooncakes. His two beef wellington mooncakes are again arranged into a archetypal gold and red amalgamation he makes himself.
by Thanut Manthanasarnchai
Image Courtesy of Yaktummaiyakkin
How To Make Beef Wellington – How To Make Beef Wellington
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