Dacquoise au cafe 咖啡椰香達克瓦茲

$ 1,180

Workshop by Phoebe Avila

Duration & workshops schedule:
3.5 hours

Thanks for your understanding that confirmed bookings may not be cancelled or changed. 感謝你的諒解,報名一經確認,恕不能更改或取消。

Available Options

2024-04-22 (Mon) 10am Full
2024-05-06 (Mon) 1pm Full
2024-05-10 (Fri) 10am Full
2024-05-11 (Sat) 1pm Full
2024-05-14 (Tue) 1pm Full
2024-05-16 (Thu) 6:30pm Full
2024-05-19 (Sun) 1pm Full
2024-05-26 (Sun) 1pm Full
2024-06-01 (Sat) 3pm Full
2024-06-14 (Fri) 1pm Full
2024-06-15 (Sat) 3pm Full
2024-06-20 (Thu) 6:30pm Full
2024-07-21 (Sun) 10am Full
New Classes Waitlist Full

Workshop by Phoebe Avila
Dacquoise au Cafe
咖啡椰香達克瓦茲 

Introducing the splendid Dacquoise, a dessert that combines a golden crispy exterior with a soft and tender interior, offering a delightful texture between a cookie and a sponge cake. The delicate shell is achieved through the careful whipping of egg whites and a sprinkle of powdered sugar. The luscious filling consists of a creamy buttercream, featuring a bit flavour of coffee balancing the sweetness, while a gentle hint of coconut adds a subtle touch. To enhance the experience, the Dacquoise is complemented by crunchy dark chocolate brittle, creating a delightful contrast. With various assembly options, Dacquoise caters to both traditional and adventurous tastes. Whether you prefer classic decorations or innovative combinations, this dessert promises a memorable culinary experience with its exquisite craftsmanship and delightful flavors.

達克瓦茲 (Dacquoise ) 金黃色的外殼表面酥脆,內裡綿軟,口感介乎餅乾與海綿蛋糕之間,通過適度細密打發的蛋白霜和灑上糖粉而成。內餡以奶油霜組成,特別選用吉士醬作基底,加入咖啡中和甜膩感,再以椰香作為後調,輕柔而不過於濃烈,配搭黑朱古力脆餅增加口感層次,每一口都能帶來多重享受。這道甜點的組裝方式有多種, 無論你是喜歡傳統的裝飾方式還是想嘗試一些創新的組合,達克瓦茲都能帶給你製作體驗。

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

~10 participants per class
小班教學約 10人

Adults Class
成人課程

~8 oval and 2 round dacquoise / participant
每人可帶走約 8 件橢圓形+ 2 件圓形

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。

Phoebe_Profile_DI0A7475-small

Remarks: Confirmed bookings may not be cancelled or changed. However, bookings are freely transferable for the same workshop, thus you are welcome to send someone else in your place. All classes are for adults only. There is minimum number apply to run workshops. If it is not met, the workshop will be cancelled. At least 48 hours’ notice via phone / email will be given and a choice of rescheduling or a full refund will be offered.
備註: 所有已確認的報名均不可更改及取消。如你不能出席,你可以邀請你的朋友出席以代替你的位置,並儘早通知我們以作安排。所有課堂為均成年人課堂。每個課堂均有最少人數的要求,在極少的情況下,如果不達到最少人數,課堂將會被取消。我們將通過電話/電子郵件於至少48小時通知你,並提供重新安排或全額退款。

Updating…
  • No products in the cart.