The Sweet Life

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Never trust a skinny chef. Right? Wrong! Tall and lean, pastry chef Hendrik Pretorius loves to create (and taste) the most swoon-worthy pastries … ones that leave people coming back for more. So we can’t wait for The Sweet Life, the recipe book he’s busy writing.

If you wander down Rua Braamcamp in Lisbon, Portugal, you’ll find one of the best coffee and pastry shops – Simpli. They are best known for their freshly roasted coffee, bread and cakes that are made on the premises several times a day.

And if you sneak into Simpli’s small kitchen, you will most definitely bump into a smiling Hendrik Pretorius, elbow deep in mixing bowls, creating delectable treats for the customers.

After graduating, Hendrik’s pastry journey took him to Kievits Kroon Country Estate. But this lad had bigger (international) dreams. And he made it happen … working his magic in the pastry section of a Japanese concept restaurant called Kyo Café and Lounge in Dubai. Months later he moved to the Renaissance Hotel and the Morimoto Restaurant. Hendrik surely made a name for himself, and not too long after he was offered the job as a pastry chef at Simpli.

You’d be surprised to know that Hendrik originally wanted to become a technician because of his interest in aeroplanes and cars (by the way, he is a huge Grand Prix fan!). Yet the two most important women in his life influenced his love for all things baking.

‘My grandmother was the best cook, I have so many fond memories of her whipping up the most sumptuous desserts. Of course, her malva pudding was the best … I’ve made it so many times from her recipe book and it is that recipe that got me into the whole baking thing. Even though she is not with us anymore, the lasting legacy it leaves and the happy dessert eaters who have tried this malva recipe are priceless.

‘My late mother, on the other hand used to own a cookie/biscuit shop called Biscuit King when I was very young, so I was exposed to baking growing up.’

Hendrik is currently busy writing a book called The Sweet Life. It will not be a normal recipe book, but a combination of recipes – some his own, some shared – each with their own story.

‘Each recipe has a meaning and has somehow been part of my sweet journey. Like Anzac cookies – I discovered these heavenly biscuits in an Australian coffee shop. I tweaked the recipe and added a sweet touch for Simpli, and it became an instant favourite. Carolina’s Brigadeiros (a type of fudge ball) has a story from my Capsicum Culinary Studio days right up to becoming one of the best-selling sweets in Lisbon. Soy S’more Tart, is a great dessert I have given an Asian touch with soy sauce, with the inspiration coming from working in Japanese restaurants. Lisa’s vintage Texas Bundt Cake was the recipe of a good friend’s grandmother. He shared the recipe and I baked the cake.’

Although thousands of kilometres away, Hendrik remains proudly South African and has introduced the Portuguese to milk tart. And next up is vetkoek! Needless to say, just like all his other treats, the milk tart is a huge winner. Even tourists visiting Simpli have fallen in love with this       legendary melktert.

‘Even when homesickness hits me hard, I make milk tart … and bobotie. These smells take me back to family Sundays, happiness, laughter and good food. So, then I do a video call with family and it feels like I’m right there with them.’

But returning home is not yet on the cards for Hendrik. He dreams to travel the world promoting his book, try the local cuisines and sweet treats of each country he visits, and get as much food experience as possible.

‘Once I’m done with The Sweet Life, I would like to bring out a second book on pairing speciality coffee with desserts and pastries. I also want to have my own boutique shop where I can showcase all my pastries, and have a studio kitchen to teach recipes from my book. And one day, be the owner of a cookie shop which will offer only the finest biscuits and cookies … just like my mom had.’’

The best advice Hendrik ever received? ‘Chef Gregory Goulot, who I met in Dubai, once told me: Make sure the dessert is spectacular because it is the last impression the guest leaves the restaurant with.’

And we’re sure, it is not only Hendrik’s creations but his warm and positive personality that leave a lasting impression on those who cross his culinary path.

 

Hendrik’s utterly indulgent chocolate fondant (gluten-free) recipe

Serves 8

Matcha ganache:

You’ll need:

200g white chocolate; 90g cream; 5g matcha powder; 20g butter

How to:

Mix the matcha with a little bit of cold cream into a paste and set aside. Place the rest of the cream into a saucepan and heat. When it is about to boil, take off the heat and pour the hot cream onto the matcha paste mixing rapidly until the mixture is smooth. Meanwhile, heat the white chocolate in a stainless mixing bowl over a pot of simmering water, stirring continuously until the chocolate is completely melted. Remove from the heat instantly, carefully pour the hot cream and matcha mixture over the melted chocolate and mix until smooth in texture.

Let the mixture cool down for about 10 minutes (or when it reaches 45°C) and then, using a whisk or hand blender, mix it until it is a smooth ganache.

Set aside to cool slightly and then pour the matcha ganache into small prepared silicone moulds or ice cube trays. When the matcha has completely cooled, freeze it for at least two hours until set or preferably leave overnight.

When set, remove from the moulds and roll into balls (you will not need all of the ganache for this recipe and the remainder can be stored in the freezer for up to three months).

Chocolate fondant:

You’ll need:

220g butter; 250g 66 per cent dark chocolate; 5 large eggs; 4 egg yolks; 70g sugar; 30g cornflour

How to:

Grease the insides of 8 ring moulds (6cm x 5cm deep) with softened butter. Dust the inside of the moulds with a little cocoa powder, shaking off any excess, so the fondant doesn’t stick. Place the prepared ring moulds onto a baking tray lined with greaseproof paper.

Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Place the eggs and egg yolks into a bowl and whisk together until pale and fluffy. Sift in the cornflour and then whisk the melted chocolate and butter mixture into the egg mixture until well combined. Using a ladle, fill each of the prepared ring moulds with the chocolate fondant until three-quarters full.

Add one piece of frozen matcha ganache to the centre of each ring mould and press down so that it is nestled halfway down the mould. Gently push the chocolate fondant mixture over the matcha ganache to cover it completely.

Chill the chocolate fondants in the fridge for at least 30 minutes and up to 24 hours. When the chocolate fondants are chilled, preheat the oven to 180°C and bake for eight minutes or until they have risen.

The fondants are ready when you shake each one gently and only the middle moves a little. Remove from the oven and using a sharp knife gently loosen around the inside edge of each mould.

Carefully invert each fondant onto a serving plate and serve immediately with whipped cream or vanilla ice cream with almond crumble and fresh fruit.

* Text: RIALIEN FURSTENBERG. Images: EDWIN BANLO, MANUEL & CAMILLA FROM BLOOM STUDIO.

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