Tarte au Chocolat aux Bananes Caramélisées 焦糖香蕉朱古力撻

$ 780

Workshop by Phoebe Avila

Duration & workshops schedule:
~ 3.5 hours

Date and TimeStock
2020-10-30 (Fri) 6:30pm

Full

2020-11-04 (Wed) 12:30pm

Full

2020-11-05 (Thu) 6:30pm

Full

2020-11-08 (Sun) 3:30pm

Full

2020-11-06 (Fri) 6:30pm

Full

2020-11-09 (Mon) 6:30pm

Full

2020-11-11 (Wed) 6:30pm

Full

2020-11-14 (Sat) 3:30pm

Full

2020-11-17 (Tue) 6:30pm

Full

2020-11-18 (Wed) 6:30pm

Full

2020-11-20 (Fri) 12:30pm

Full

2020-11-21 (Sat) 3:30pm

Full

2020-11-23 (Mon) 12:30pm

Full

2020-11-24 (Tue) 6:30pm

Full

2020-11-26 (Thu) 6:30pm

Full

2020-12-03 (Thu) 10am

Full

2020-11-29 (Sun) 3:30pm

Full

2020-12-04 (Fri) 12:30pm

Full

2020-12-09 (Wed) 12:30pm

Full

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Workshop by Phoebe Avila
Tarte au Chocolat aux Bananes Caramélisées
焦糖香蕉朱古力撻

A very satisfying dessert made with dark chocolate ganache, joining the natural sweetness and texture of ripe bananas and the flavour of caramel, just perfectly packed in a crispy chocolate tart topped with a light decoration cream.

香脆朱古力撻皮中藏着帶有焦糖香味的完熟香蕉 ,配以香滑濃郁的焦糖黑朱古力醬,口感豐富細膩有層次,能充分體驗香蕉,焦糖與朱古力的豐富滋味

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

Approx. 8 participants per class
小班教學 約 8人

Approx. 6 pieces / participant
每人可帶走約 6 件

~ 3.5 hours

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。

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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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