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。
$ 1,180
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。
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 |
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
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。