Korean Dacquoise & Choux Pastry

Enter the trend of Korean-style Dacquoise which has thicker, nutty and fluffy shells. It is specially formulated using a low sugar recipe without comprising its taste. Besides learning dacquoise and 3 flavours of fillings, Chef Nick will also teach you how to make fail-proof Choux .

Dates:
11 Oct Fri 2.15pm – 6.15pm
12 Oct Sat 9am – 1pm
13 Oct Sun 2.15pm – 6.15pm

Class conducted in mandarin. English recipe given.

What you'll learn
- How to make Dacquoise Shell
- How to whip up meringue
- Piping techniques on how to fill up the mould
- How to make 3 fillings: Raspberry , Matcha and Hojicha
- Analysis of dacquoise making problems
- How to make Choux Pastry and the cookie crust (Craquelin)
- Detailed explanation on baking temperature and control

When : Register
No.of pax. :
Available : 7
Fees : $250
Bring home : - 5 pcs Choux Pastries
- 6 pcs of Dacquoise ( 2 flavours each)
Instructor : Chef Nick from Taiwan

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Testimonial

hear what our Students have to say


Many thanks to Brenda and her team for giving me a wonderfully fulfilling baking session today! I enjoyed every second of it and I had a lot of take - aways (not just the cookies =P) from a single session with them. Amazingly, the instructor was able to identify the potential struggle any budding baker may encounter in the learning process and thus she was very meticulous in checking on the progress of the participants. She was also very encouraging and I experienced many small steps of success as my confidence grew under her guidance and affirmation. I had a most satisfying learning experience and I look forward to be able to join more sessions with the team again soon! =)



Ivine Ng