Assorted Cookies

Workshop by Phoebe Avila
Assorted Cookies

1) Maple Viennese Sables  楓糖維也納曲奇  サブレ・ヴィエノワ・メープル

日本優質米粉製作，甜度較低，呈現酥鬆細緻的獨特口感，在入口即化的同時，還能感受到楓糖、牛油的香氣
Made with premium Japanese rice flour, the cookies boast a wonderfully crisp yet delicate texture

2) Sesame Florentine  黑芝麻焦糖杏仁酥餅  胡麻フロランタン

法式曲奇若要數經典，佛羅淪汀酥餅一定名列前茅。加入了黑芝麻的酥餅，除了焦糖杏仁的酥脆外，還增添了額外的香氣和滋味。
A flaky and fragrant florentin topped with a thin crispy layer of sesame toppings

3) Hojicha Cookies 焙茶雙色曲奇  ほうじ茶渦巻きクッキー

以濃郁茶香的日本京都焙茶，配合獨特旋渦造型，做出可愛精緻的雙色曲奇，輕鬆上手，是派對下午茶不二之選
Intricately crafted with Kyoto’s prized roasted tea, these enchanting dual-colored cookies boast a captivating spiral design

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

~50 cookies / participant
每人可帶走約50件曲奇

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。