Charlotte Poire Marrons

Workshop by Phoebe Avila
Charlotte Poire Marrons

夏洛特蛋糕(Charlotte)是法國著名的傳統甜點，以海綿蛋糕或酥脆手指餅圍邊，圍著柔滑細緻的內餡。課堂中將學習從頭製作手指餅的技巧，作為蛋糕的精緻外殼。這次更巧妙地融合清新多汁的梨子和濃郁的栗子，締造出獨一無二的滋味。栗子蛋白慕斯濃郁卻不膩，梨子慕斯則清新爽滑，兩種質感不同但互相配合的慕斯互相呼應，令口感層次豐富。果肉夾心餡料增添了飽滿感，使整個蛋糕更加滋味。

The Charlotte cake is a renowned traditional French dessert, featuring a sponge cake and crispy ladyfingers crust surrounding a silky smooth filling. In this lesson, you will be making homemade ladyfingers from scratch, which will become the delicate exterior of the Charlotte. This cake masterfully blends the bright, juicy flavors of pear with the rich essence of chestnut, creating a truly one-of-a-kind taste experience. The chestnut mousse offers a decadent yet not-too-heavy texture, while the pear mousse is refreshingly light and creamy. These two contrasting yet complementary mousses play off each other, resulting in a multilayered, immensely satisfying mouthfeel. The fruit-studded center filling adds a delightful substance and heartiness, further elevating the overall flavor profile of this sublime Charlotte cake.

Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor
*視乎課堂進度，部分程序有機會由學員一同製作或導師示範

8~10 participants per class
小班教學約 8-10人

Adults Class
成人課程

One 5″ cake and one 9cm cake / participant
每人可帶走一個 5寸及一個 9cm 蛋糕

3.5 hours

Language: Cantonese
粵語課堂

Phoebe Avila

Graduated from Tokyo Belle Époque College of Confectionery and Culinary with the Diploma in Patissier. Phoebe is also a qualified Confectionery Hygiene Master in Japan. The years of patisserie course equipped Phoebe not only with the fluency in Japanese language, but also the Japanese culture of cake and desserts. In recent years, Phoebe has worked at a prestigious American-based fine cake patisseries and an iconic Hong Kong based bakery to further intensify her skills on technical training and professional recipe designs. With an unstoppable passion in patisserie, she keeps further honing her skills from various Master Chefs overseas.

畢業於東京ベルエポック製菓調理専門学校　( Tokyo Belle Époque College of Confectionery and Culinary )的二年制甜品師文憑課程，主修甜點制作及營養科學，並且為合資格之日本製菓衛生師。多年的日本留學生活，除令Phoebe 能操流利日語外，更深入了解日本的甜品製作文化。回港後繼續醉心於甜點制作，多年來任職於美國著名精品甜點蛋糕店及香港著名甜品糕點品牌，負責員工技術培訓、食譜設計，及蛋糕製作，及赴外國深造更多種蛋糕制作技術。