"Give a man a fish, he eats for a day. Teach him how to fish, he eats for life. We happen to do both"
NEW! 2 Day Art and Science Series: Choux Pastries SkillsFuture Approved Course ((CRS-N-0043194) PC-1201
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). 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.
Join Principal and Executive Chef Judy Koh and her team as they share with you the secrets of making the classic macaron using readily available ingredients and simplified techniques. Join us today and start making these traditional French sweets!
What to expect: Recipe and hands-on Tokyo Banana Cake Bonus Demo: Mont Blanc Cake Fees include: Ingredients for the class Recipes for items learnt More Details: Explore the secrets of making Japanese inspired cakes with Creative Culinaire with Japanese Cakes. Learn to make the popular Tokyo banana cake and the Mont Blanc Cake with layers of chestnut cream with glazed chestnuts. Join us today!
Join Chef Judy and her team as they shares with you the fundamentals and skills of baking Artisan breads – with in-depth understanding of the theoretical and practical aspects of Artisan Bread making including Sourdough Bread. In this course, you will learn both theoretical and practical skills, with plenty of hands-on practice to hone your skills.