Workshop by Phoebe Avila: Passion Fruit Cheese Tart 熱情果芝士撻

Workshop by Phoebe Avila
Passion Fruit Cheese Tart
熱情果芝士撻

The light and crispy Pâté Sucrée, perfectly filled with moist and flavourable layers of cheese and passion fruit pureé, and topped with refreshing passion fruit flavoured glaze.  This fascinating combination of tart and cheese cake will surely be a source of joy in this summer.
香脆的法式甜烤撻，盛載著利用蒸焗法製作的軟滑芝士內餡，既保留了芝士蛋糕的濕潤度，亦搭配了香氣濃郁的熱情果內餡，吃起來更加清爽，口感輕盈，將在這炎炎夏日為你帶出清新的滿足感。

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

~10 participants per class
小班教學約 10人

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

~ 4 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。