Balloon 紅桑子泡芙蛋糕

Workshop by Phoebe Avila
Balloon
紅桑子泡芙蛋糕

This cute creation features a light and airy raspberry gelatin, layered with refreshing lime-flavored cream. Inspired by the latest techniques in choux pastry, every bite offers a satisfyingly plush and tender texture, with just the right touch of resilience. The subtle infusion of fragrant black tea adds a harmonious balance to the cake, leaving a lingering aroma that is neither overly sweet nor cloying. Join us in this sensational journal and get ready to be captivated by the enchanting combination of cuteness, lightness, and exquisite flavors.

可愛造型底下是輕盈的紅桑子啫喱，層層疊着清爽的青檸風味忌廉，利用了新式泡芙蛋糕的做法，口感豐盈柔軟帶些許韌性，我們更讓紅茶風味融入其中，淡淡的紅茶風味為蛋糕帶來平衡，餘韻清香不甜膩。

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

~6 pieces / participant
每人可帶走約 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。