Workshop by Phoebe Avila: Gâteau à l’orange et au Chocolat 橙慕絲布朗尼蛋糕

Workshop by Phoebe Avila
Gâteau à l’orange et au Chocolat
橙慕絲布朗尼蛋糕

A base of moist and fudgy brownie made with high-quality French chocolate, layered with the smoothness and freshness of both orange and blood orange flavoured mousse, perfectly cradled in a thin shiny chocolate glaçage made with premium Ecuadorian cocoa powder

濃厚布朗尼加上清新橙慕絲做就經典橙朱古力口味，加入血橙元素以增加層次感。用上法國朱古力，保留香橙氣息的同時，散發朱古力濃厚香氣

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. 10 participants per class
小班教學 約 10人

Approx. 3 cakes (~9cm) / participant
每人可帶走約 3 個 (~ 9cm) 蛋糕

~ 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。