Layla

Workshop by Phoebe Avila
Layla
ライチとローズのアントルメ

As spring and summer gracefully approach, we are thrilled to introduce a delightful new dessert featuring the exquisite lychee, a fruit never before showcased in our creations. With its distinctive aroma, the lychee takes center stage in a light and airy mousse that melts in your mouth, complemented by the succulent texture of fresh lychee pieces.

Layers of elegance unfold with a delicate earl grey tea cake separating the lychee mousse from a fragrant rose-infused jelly and a smooth, tangy raspberry filling. Topped with minimalist yet luxurious raspberry chocolate shards, this dessert promises a sophisticated treat that tantalizes the senses. Come and indulge in the refreshing flavors of the season!

踏入春夏之際，精選從未登場的荔枝作為主角，帶來輕盈的甜美享受。荔枝獨特的清香融入細緻的慕絲之中，口感柔滑輕盈，香甜不膩，搭配鮮嫩多汁的荔枝果肉，每一口都帶來驚喜。層次分明的結構中，伯爵茶蛋糕片優雅地分隔不同風味，既有夾雜荔枝果肉與淡淡玫瑰幽香的啫喱層，也有酸甜柔滑的紅莓餡層。頂部以簡約而高雅的紅莓朱古力片點綴，為整體增添一抹精緻與高貴。

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

~ 6 pieces / participant
每人可帶走 6 件

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。