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.
- 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
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
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hear what our Students have to say
Brenda is very friendly and patient throughout the class. A beginner like me faced very little difficulties in the class. The pandan gula melaka is so delicious! Thank you for the recipe!