"Give a man a fish, he eats for a day. Teach him how to fish, he eats for life. We happen to do both"
This course is specially designed for those who are hard pressed for time but are eager to attend the professional course. It is a quick walk through the fundamentals of cake and bread making in the theoretical and practical aspects.
:* Creative Culinaire will issue a certificate upon completion of all classes Day 1: All in Chocolate Pastry: 10am – 1pm What to expect: Learn how to make different bases of chocolate, cream, mousse, cookie, Learn how to make different chocolate preparation for propose in your shop many item chocolate desserts with different textures, mousse, cream, moelleux, croquet, and you use new process and technique for the base. Chocolate Tarte Charlotte Chocolate Tonka Opera at 2 Chocolate Religieuse Au…
Join Chef Judy and her team as they share with you the art and science of making these classic choux pastries. Learn to make the “perfect” batter, pipe and assemble different types of choux pastries with an assorted variety of fillings (e.g., Bavarian cream and crème anglaise). Understand the functions of each key ingredient in choux pastries—eggs, flours, fats & batter temperature. Suitable for individuals interested in entering the food and beverage industry, existing industry players, and individuals who want to engage in formative training to acquire skills and knowledge in this field of pastry making.
Celebrate Easter with Chef Judy and her team as they take you on a baking adventure to explore these classic Easter favourites— Fragrant hot cross buns made with spices and studded with dried fruits and soft Buns with delicious and fragrant cinnamon filling.
Join Chef Alvin as he shares with you his creativity of making an adorable art bunny using readily available ingredients with the most simplified techniques.