Workshop by Eva Chan: Mango Mille Feuille Roll Cake 芒果拿破崙卷蛋

$ 780

Have you ever imagined combining the classic French patisserie - crispy Mille-feuille with the moist and soft roll cake? With the secret traditional filling -Pastry cream Using 100% Madagascar vanilla bean and fresh mango.  One dessert comprises two separate elements gives you an unforgettable taste.

你有否想過將經典法式甜點—鬆脆拿破崙與鬆軟濕潤的卷蛋結合?內層再加上時令的芒果肉及使用馬達加斯加原條雲呢拿條製作成的秘密餡料—香滑吉士奶油醬。一件甜點,同時結合兩種元素,口感豐富,令你一試難忘。

duration & workshop schedules
3.5 hours

2018-05-22 (Tue, Holiday) 3:30pm Full
2018-05-25 (Fri) 10am Full
2018-05-26 (Sat) 10am Full
2018-05-28 (Mon) 12:30pm Full
2018-05-29 (Tue) 6:30pm Full
2018-06-05 (Tue) 12:30pm Full
2018-06-09 (Sat) 3:30pm Full
2018-08-25 (Sat) 10am Full
2018-08-26 (Sun) 10am Full

Clear

Guest Chef Workshop 客席導師工作坊: Eva Chan
Mango Mille Feuille Roll Cake
芒果拿破崙卷蛋

 

Have you ever imagined combining the classic French patisserie - crispy Mille-feuille with the moist and soft roll cake? With the secret traditional filling -Pastry cream Using 100% Madagascar vanilla bean and fresh mango.  One dessert comprises two separate elements gives you an unforgettable taste.

你有否想過將經典法式甜點—鬆脆拿破崙與鬆軟濕潤的卷蛋結合?內層再加上時令的芒果肉及使用馬達加斯加原條雲呢拿條製作成的秘密餡料—香滑吉士奶油醬。一件甜點,同時結合兩種元素,口感豐富,令你一試難忘。

Guiding you through the whole process in making moist and soft Japanese style roll cake, demon-strate the quick puff pastry (participants involve in part of puff pastry process) and the Vanilla Pas-try Cream-a fundamental and authentic French dessert recipe that uses in many classic patis-series as a filling.

帶領你一步步製作出好看又好吃的甜品!
教授製作鬆軟原味卷蛋、示範如何製作快速酥皮麵團 (同學參與部分酥皮麵團製作) 及法國精緻甜點必學的真正餡料,讓你重新認識真正香滑的吉士奶油醬味道。

*Please note that due to different season, instructor may use other fruit for filling without further no-tice.
*由於水果當造季節不同,導師或會轉換其他水果作為餡料,敬請留意。

6-8 participants
小班教學6-8人

1 roll / participant
每人可帶走1條約8寸卷蛋糕連精美包裝盒

3.5 hours

Eva Chan @ Playground Baking Factory

料理研究家 | 甜品烘焙導師
Food Enthusiast | Baking & Pastry Instructor

Founder of Playground Baking Factory & Butteroom Bakery in Eslite Bookstore@TST, and Pastry Instructor of a variety of baking classes. Eva is passionate about creating visually stunning and delicious pastries, advocating the beauty of food and the art of cooking. She has conducted several practical tutorials with local medias including U Magazine, Eat & Travel, HK Economic Times etc and create featured recipes for HK Yahoo. Eva is the author of cookbook – “It’s Tea Time!” and “No-bake desserts”. She has also cooperated with a lot of companies including BOSCH, Tumi, L’occitane, Mazola & Lee Fa Yuen etc.

畢業於英國藍帶廚藝學院並創立 Playground Baking Factory及於尖沙咀誠品開始Butteroom Bakery出售精緻手工曲奇及蛋糕,同時教授各式甜品課程。擅長各式甜品創作,希望改變甜品只得外觀沒有內涵的觀念。曾為 U Magazine、經濟日報及飲食男女等傳媒提供食譜示範及為 Yahoo為食家創作專題食譜,已出版甜品食譜書「午後的美味時光」及「升級免焗甜品」。亦曾與多家大型企業合作,包括為 BOSCH、Tumi、L’occitane、Mazola 及梨花園等作甜品創作示範及舉辦各式課程。

Playground Baking Factory
http://www.facebook.com/playground.hongkong

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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. 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。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。

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