H&S Chef Of The Month
Chef Salim Mahloul
Nationality: Belgian
Interview With H&S Magazine
Who Is Salim Mahloul?
Salim Mahloul is a Belgian pastry and chocolatier chef celebrated for his ability to blend tradition with innovation. Originally from Verviers in the province of Liège, Wallonia, he trained under the renowned Jean-Philippe Darcis and refined his craft at IFAPME in Liège-Huy-Waremme. His career began at Darcis Chocolatier, where he perfected delicate pastries and fine pralines, while also contributing to research, development, and mentorship.
Today, as Head Chef at Golden Ribbon Chocolate in Sharjah, UAE, Salim brings the rich flavours of Walloon culinary heritage to an international audience. Known for reimagining Belgian classics such as rice tarts and Manon pralines, he combines premium Belgian ingredients with modern techniques to create desserts that reflect both authenticity and creativity. Through his work, Salim Mahloul continues to share the artistry of Belgian pâtisserie with the world, bridging cultures while upholding the excellence of his homeland’s chocolate-making tradition.
Type Of Cuisine?
Salim Mahloul specialises in Belgian chocolates and French pastries, combining the finesse of European confectionery with a touch of global inspiration. His creations are generous, gourmet, and crafted with passion—often infused with subtle Arab and Asian flavours to reflect the diverse tastes of the Emirates.
What Inspired You To Become A Chef?
Salim’s passion for pastry began in his childhood kitchen, inspired by his mother’s meticulous approach to creating beautiful desserts for family celebrations. Her love for detail and creativity sparked his curiosity and appreciation for the craft. Later, his mentor, Jean-Philippe Darcis, played a pivotal role in shaping his skills and professional discipline, guiding him towards mastering the art of fine chocolate and pastry making. What started as a simple love for sweets became a lifelong pursuit of excellence and innovation.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
It is a real challenge to enter a new country or continent with different mentalities, tastes, and cultures, and to be able to adapt while also guiding others to understand your philosophy and way of working. It often feels like starting from zero—earning acceptance, building trust, and aligning the team under one vision. And the challenge never stays the same; every day brings something new to overcome.
What’s Your Biggest Achievement In The Culinary Industry?
My greatest success and pride lie in bringing a smile to the faces of people who enjoy my creations every day, knowing they can feel the love and research behind each sweet. It’s about connecting generations—delighting children, parents, and grandparents alike—in different places, cities, and countries.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, ingredients always come first because quality and authenticity are the foundation of any dish or creation. Technique is equally important, as only with solid skills can we truly highlight those ingredients. When both elements come together, creativity flows naturally—allowing us to achieve a result that is not only successful but also uniquely our own.
Recipe Of The Week: Plain Croissant
The Plain Croissant
Ingredients:
• 4⅓ cups (≈550g) bread flour
• 4⅓ cups (≈550g) all-purpose flour
• 1 tbsp + 1 tsp (≈20g) salt
• ½ cup (≈100g) sugar
• 2 tsp (≈15g) trimoline (or honey if unavailable)
• 3 tbsp (≈55g) fresh yeast
• 1 cup + 3 tbsp (≈280g) cold water
• ¾ cup + 1 tbsp (≈200g) cold milk
• 1 cup + 2 tbsp (≈250g) butter
• 2 cups + 2 tbsp (≈500g) laminated butter
Preparation: The Plain Croissant
Day 1:
In a large mixing bowl, combine cold milk, cold water, and fresh yeast, stirring gently until dissolved. Add any leftover dough (at room temperature) and mix well.
Transfer the mixture to a stand mixer fitted with a dough hook. Mix for 3 minutes on slow speed, followed by 6 minutes on medium–high speed, then an additional 2 minutes, checking for windowpane consistency.
Once done, wrap the dough tightly with cling film and rest it in the blast chiller for 5 hours to slow down yeast activity. Afterward, transfer the dough to the chiller and leave it overnight to rest and firm up for lamination.
Day 2:
Remove any leftover dough before starting. Ensure the dough temperature is around 10°C before proceeding.
Prepare the laminated butter, ensuring it is flexible (around 16°C) but not melting. Place the butter sheet between the dough and begin lamination. Roll out the dough to about 11–12mm thickness, fold it using the 70:30 method, then perform a book fold. Allow the dough to rest for at least 2 hours.
Continue sheeting by rolling to 10mm, folding again, and resting for 30 minutes. Wrap the dough in cling film and rest once more for 30–60 minutes.
Finally, sheet the dough to a length of about 40cm, turn it, and roll again to 5–6mm thickness, ready for shaping.
Shaping & Baking:
Cut the dough into triangles measuring approximately 10 × 40cm. Roll each piece into a croissant shape (about 90g each). Proof for 22–25 minutes at 28–30°C.
Bake in a preheated oven at 160°C for 20–25 minutes until golden brown. Once baked, brush each croissant with sugar syrup for a glossy finish.