Workshop by Eva Chan: Pistachio & Raspberry Paris-Brest 開心果紅桑莓巴黎泡芙圈

$ 900

Guest Chef – Eva Chan

Duration & workshops schedule:
3.5 hours

2019-11-14 (Thu) 6:30pm Full
2019-11-27 (Wed) 10am Full
2019-11-27 (Wed) 6:30pm Full
2019-12-04 (Wed) 6:30pm Full
2019-12-11 (Wed, afternoon) 12:30pm Full
2019-12-11 (Wed, night) 6:30pm Full
2019-12-18 (Wed, afternoon) 12:30pm Last Few
2019-12-18 (Wed, night) 6:30pm Full
2019-12-20 (Fri) 10am Last Few
2019-12-27 (Fri) 10am Full
2019-12-29 (Sun) 3:30pm Full
2020-01-04 (Sat) 10am Full
2020-01-05 (Sun) 3:30pm Full
2020-01-06 (Mon, afternoon) 12:30pm Last Few
2020-01-06 (Mon, night) 6:30pm Full

This class is best for experienced bakers.
這是Experienced 程度的課堂,適合熟悉蛋糕製作的朋友。

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Guest Chef Workshop : Eva Chan
Pistachio & Raspberry Paris-Brest
開心果紅桑莓巴黎泡芙圈

This class will show you how to make the classic French pastry – pâte a choux, handmade pistachio praliné, cookie crust and pistachio mousseline cream. Eva will also show you how to use the same recipe in making another savoury cheese puff as tea time snack!

Learn to make delicious pastries from scratch and get tips & tricks on how to succeed at home.

泡芙是一款很神奇的甜點,可以是小小一顆蓬鬆圓球、可以是如修長手指般的閃電 Éclair,也可以做成以單車車輪為靈感創作的經典法國甜點 — 巴黎泡芙圈 Paris Brest,以手製的開心果醬做成幼滑忌廉,配上酸甜的紅桑莓和外脆内軟的泡芙,多重味道的享受。

Eva將教授大家如何親手製作外脆内軟的泡芙、手工藝的開心果醬、曲奇脆皮和以開心果醬做的香滑忌廉,課堂上還會示範鹹味的芝士泡芙圓球小吃,一款食譜兩款口味!

由材料開始,一步一步帶領你製作出好看又美味的法式甜點。

This class is best for experienced bakers.
這是Experienced 程度的課堂,適合熟悉蛋糕製作的朋友

*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
小班教學8-10人

1 piece of 6″ cake / participant
每人可帶走1個約6吋的巴黎泡芙圈及堂上示範的鹹味芝士泡芙圓球

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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