Saint-Honore 聖多諾黑

Workshop by Phoebe Avila
Saint-Honoré
聖多諾黑

Explore the layers of the impressive Saint-Honoré, featuring a crunchy puff pastry base, flavorful choux pastry topped with caramel, and a smooth cream layer. Enhanced with pistachio paste, this dessert is aromatic and adds delightful texture, making it perfect for sharing with family and friends during the holidays. It is truly a standout dessert that is sure to impress!

To achieve flawless puff pastry, which requires multiple folds and hours of chilling, Phoebe will prepare the base in advance. During the class, she will demonstrate the process of making the puff pastry dough again, teaching you key techniques and sharing helpful tips. This allows you to focus on crafting your own crunchy cookie layers from scratch, creating light, airy choux pastry, coating with caramel, piping beautiful fillings, and expertly assembling your very own Saint-Honoré!

聖多諾黑 (Saint-Honoré) 華麗的外表下充滿多種層次，當中包括酥皮底層的酥脆，泡芙加上焦糖外殼的香氣，以及面層細緻的忌廉。加入開心果醬後令忌廉香氣升華，脆餅內層更添口感，是聖誕派對與家人朋友共享的首選。

製作美味的酥皮需要多次折疊及長時間冷藏放鬆，所以為了做出合意的酥皮底層，Phoebe 會於課堂前製作酥皮底層，課堂中再次示範及悉心講解箇中秘訣，讓你更專注於從零開始製作香脆的曲奇夾層，親手體驗泡芙的製作過程，感受輕盈的質感，更會學習如何淋上焦糖、唧花，及最重要的組裝，創造出您專屬的聖多諾黑！

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

One ~6″ Saint-Honoré / participant
每人可帶走整個約 6寸的聖多諾黑

4 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。