Workshop by Phoebe Avila: Choux au Craquelin au Maïs 粟米酥皮泡芙

Workshop by Phoebe Avila
Choux au Craquelin au Maïs
粟米酥皮泡芙

With a perfectly crispy exterior and a tender, a luxurious melt-in-your-mouth double corn filling, blending silky cream with sweet corn for a balanced, never-overly-sweet flavor, this Choux au Craquelin au Maïs will surely be the visually stunning treats in your own kitchen. Acquire professional techniques and practical tips, ensuring you can easily replicate the joy of baking and savoring these elegant Corn Puffs at home, impressing friends and family with your expertise.

外層酥脆、內餡柔滑的粟米酥皮泡芙、其獨特的金黃色澤來自於特別添加的粟米粉，口感層次豐富。我們將深入講解如何調配雙重粟米內餡，內裏填滿了絲滑細緻的粟米風味忌廉，並巧妙揉合了由甜粟米製成的特製內餡，將純粹的豐盈口感鎖在泡芙之中，呈現純粹而濃郁的自然風味，甜而不膩，甜度拿捏得恰到好處。此外，您還將學習如何以炙燒粟米粒、食用金箔及蛋白霜脆餅點綴泡芙，打造視覺與味覺兼具的藝術品。

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

~8 pieces / participant
每人可帶走約 8 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。