Star Pasty Chef Daniel Windelhed

Star Pasty Chef Daniel Windelhed

Top pastry chef Daniel Windelhed has an extensive CV as a former Head pastry chef at Michelin star Aquavit in London, former Head pastry chef at Wienercaféet anno 1904 in Stockholm and now currently working as an Executive pastry chef at Maxx Royal Kemer in Antalya.

We had the pleasure to chat to Daniel, one of Sweden´s star pastry chefs.

Screen Shot 2019-06-17 at 13.37.50.png


How did you start your career as a pastry chef?

I was experimenting in my home a little and thought it was funny. So I applied to a one-year adult education, which was a ground education in bakery and pastry. I started that education 2014 and then after that I have been working a lot.



Who were your biggest inspirations for your career?

I have many inspirations around me but one thing they have in common is that they are forward, always new thinking and always on spot.


Swedish Mazarin with vanilla, mixed berries, blueberry fluid gel and vanilla ice cream

Swedish Mazarin with vanilla, mixed berries, blueberry fluid gel and vanilla ice cream

How many hours do you work a week on average?

84h per week.



Was baking a big interest of yours as a child?

From time to time I was enjoying baking when I was a child. My mother always baked and cooked food and she enjoyed it a lot, so maybe it comes from there.

Strawberry mousse with pistachio dacquais, vanilla pannacotta and raspberry cremeux

Strawberry mousse with pistachio dacquais, vanilla pannacotta and raspberry cremeux

What is your favourite pastry?

I love all pastries but nothing beats a freshly baked Swedish cinnamon bun.



What are the most popular pastries?

In general I think it is pastries that people can relate to. Among all our pastries where I work now I think the most popular one is our salted caramel mousse with blueberry and lime.

Baba au rhum with blueberry, lemon and vanilla, served with dark Zacapa rum 23 yo.

Baba au rhum with blueberry, lemon and vanilla, served with dark Zacapa rum 23 yo.

What are some recipes that you have created?

I have a lot of recipes that I have created by myself but I never consider them to be my recipes. In this industry I think it’s very important that we share with each other. The reason is because I think it’s important to make our industry bigger and to grow in knowledge.




What do you enjoy the most and the least with being a chef?

Being a chef gives me the opportunity to be creative and to have a big variety in work, that’s the best one. The least that it’s difficult to have a “normal” life when you work as a chef. But this is the life I have chosen and I love it.

Whipped vanilla pannacotta, chocolate ganache, strawberry sorbet, lemon cremeux, chocolate snow, lemon tuile, strawberry fluid gel

Whipped vanilla pannacotta, chocolate ganache, strawberry sorbet, lemon cremeux, chocolate snow, lemon tuile, strawberry fluid gel


What are some of the skills that help you succeed in your field?

I’m calm and I never scream at people, and I go with the idea that all problems have a solution and I just need to find them.



Does Sweden influence you when baking?

Yes of course it’s a big inspiration with all the seasons we have in Sweden and all the amazing chefs.


Milk chocolate bavarois with fried chocolate, nibs sable, sea buckthorn fluid gel, sea buckthorn sorbet, sea buckthorn, hazelnut financier and hazelnut cremeux

Milk chocolate bavarois with fried chocolate, nibs sable, sea buckthorn fluid gel, sea buckthorn sorbet, sea buckthorn, hazelnut financier and hazelnut cremeux

What are some typical Swedish pastries?

Cinnamon bun

Prinsesstårta

Budapest

Dammsugare



What are your favourite things about Sweden?

I love Sweden, it’s a very good country in many ways and it’s where I lived my whole life. I have a lot of favourite things about Sweden, like the archipelago in the summer evening. All the good food and all the happenings in Sweden.


What motto do you live by?

Have fun! Always!

Chocolate ganache, chocolate sorbet, chocolate cremeux, browned butter snow and lemon cremeux

Chocolate ganache, chocolate sorbet, chocolate cremeux, browned butter snow and lemon cremeux

To see more of Daniel and his work follow him on Instagram @pastrybydaniel

Jenny - Storyteller of calm and peaceful moments

Jenny - Storyteller of calm and peaceful moments

At home with Emma Falk!

At home with Emma Falk!