Chef with a passion for French patisserie

Pastry chef Kirti Kamal, 23, has a flare for all things culinary. Kamal, a graduate of the prestigious Christina Martin Culinary School with a diploma in culinary arts and French patisserie, was one of the four finalists in the Sunday Times Young Chef of the Year competition in 2008. She now has her own business, Boutique Boulangerie, where she makes decadent gourmet and wedding cakes, chocolates, artisan breads, tarts, macaroons, desserts and French patisserie. She has a stall at the Essenwood Market in Durban where she sells pastries and savoury dishes. Kamal spoke to Teneshia Naidoo about her love for pastries and her dream of one day opening a bistro.

When did your love for cooking and baking start?

It started when I was five. I come from a family where women are great cooks. From a young age, I have been exposed to all different types of cuisine and from there the whole artist culinary aspect came in from watching all the BBC chefs. They have left such a mark on us.

Why did you decide to do this professionally?

Initially I didn't want to do it professionally. I was studying towards my degree in anthropology and art history. But I always had a love for it and was told that I had a flare for it. My parents were cool about it and they told me to go ahead.

What is it about baking that you love?

I just love the touch and feel that you get from it. I love the tranquility involved in it. You have to be calm. There is patience involved and it's such a stress reliever, even if it's just a simple loaf of bread that comes out of the oven. Getting in touch with the dough and kneading it and then the aroma that fills the kitchen and that sense of nostalgia that I get. It's just the simplicity of baking that I love.

What was the first thing that you made?

When I was nine, I baked a chocolate cake for my teacher because it was her birthday.

How would you define French patisserie?

It's old techniques and methods from French cuisine that has been adapted and modernised. A classic example would be a frangipani pear tart or galette (type of round crusty cake).

What are your three favourite pastries to bake?

• Éclairs.
• Fresh strawberry gateaux.
• Sache Torte a Viennese sponge layered with syrup, jam or French butter cream and a glossy chocolate ganache (filling for pastries made from chocolate and cream).

Which three chefs do you admire?

• James Martin - I have watched him from a young age and I learnt to make a classic strawberry gateaux from him.
• Michel Roux Jr - a three-star Michelin chef.
• Nigella Lawson - For her natural style and her flamboyance and she just makes everything so good.

What Indian cuisine do you enjoy cooking?

Paneer. I prepared it in a more modernised way. I do these paneer skewers that are marinated. It has a chilli, coriander and pesto sauce that you dip in it. So it's classical but also modernised.

What is your favourite ingredient?

A good quality Belgian chocolate.

Complete the sentence: Chocolate is ...

... the best pick-me-up and mood enhancer.

Where do you see yourself in the next five years?

I'm in the process of opening up my own bistro next year. The ultimate goal is to open a little rustic cafe bistro which will serve light meals and French patisserie.

KIRTHI KAMAL'S CHOCOLATE SLICE WITH STRAWBERRIES AND CREAM (Serves 6 to 8)

Preparation 30 mins plus 12 hours to chill. Cooking 55 mins

• 250g dark chocolate, chopped
• 1/2 cup (125g) butter
• 4 large eggs + 1 large egg yolk
• 2 large egg whites
• 1 cup (250ml) double cream
• 1 tablespoon icing sugar
• 250g fresh strawberries, hulled and sliced

Preheat oven to 170ºC

Butter a 23cm x 13cm loaf pan

Line with aluminium foil, letting the edges overlap. Butter the foil

Melt the chocolate and butter in a double boiler over barely simmering water. Let it cool

Beat the eggs and egg yolk in a double boiler over barely simmering water with an electric mixer at a medium speed until pale and thick. Fold into the chocolate mixture

With the mixer at high speed, beat the egg whites in a medium bowl until stiff peaks form

Fold into the chocolate mixture Spoon the batter into the prepared tin

Place the pan in a baking dish and pour in enough boiling water to come half way up the side of the loaf pan

Bake for 55 minutes until a toothpick inserted into the centre comes out clean

Cool the loaf in the pan on a rack then refrigerate for 12 hours

Use the foil as a lifter and remove the loaf from the pan. Carefully remove the foil

Beat the cream and icing sugar until thick.

Serve in slices decorated with the cream and strawberries

As a Christmas variation, add in the following:

100g dried cranberries

150g mixed unsalted nuts