Workshop by Sarah Yam: Brioche Feuillette and Pear Danish 6-hour Workshop波浪丹麥酥吐司 及 香梨丹麥酥 6 小時課堂

$ 1,450

duration & workshops schedule:
~5-6 hours

Adults class

Thanks for your understanding that confirmed bookings may not be cancelled or changed. 感謝你的諒解,報名一經確認,恕不能更改或取消。

Available Options

2023-11-27 (Mon) 10am Full
2023-11-30 (Thu) 10am Full
2023-12-04 (Mon) 10am Full
2023-12-06 (Wed) 10am Full
2023-12-12 (Tue) 10am Full
2023-12-13 (Wed) 10am Full
2023-12-17 (Sun) 10am Full
2024-01-09 (Tue) 10am Full
2024-01-13 (Sat) 10am Full
2024-01-17 (Wed) 10am Full
2024-01-20 (Sat) 10am Full
2024-01-21 (Sun) 10am Full
2024-01-23 (Tue) 10am Full
2024-01-27 (Sat) 10am Full
2024-01-28 (Sun) 10am Full
2024-02-03 (Sat) 10am Full
2024-02-04 (Sun) 10am Full
New Classes Waitlist Full

Workshop by Sarah Yam:
Brioche Feuilletée and Pear Danish 6-hour Workshop
波浪丹麥酥吐司 及 香梨丹麥酥 6 小時課堂

‧  蘋果配杏仁波浪丹麥酥吐司 Apple Almond Brioche Feuilletée

  ‧  火腿配蜜糖芥末波浪丹麥酥吐司 Ham and Honey Mustard Brioche Feuilletée

‧  香梨丹麥酥 4 件  Pear Danish  (4 pieces)

Unleash the allure of puff pastry! Join our 6-hour workshop and learn the art of handcrafted pastry folding, confidently making the trendy Brioche Feuillette that has gone viral in social media and the irresistible Pear Danishes. Each layer of the Brioche Feuillette is meticulously folded and baked, complemented by unique shaping techniques, giving a golden, wavy, crispy, and delightfully multi-layered texture. Besides, Pear Danishes were made with carefully selected succulent Italian pears, paired with luscious Italian fruit jam which infuse the fruit Danish pastry with a burst of teasing flavors.

繼續探索酥皮的魅力,在這 6 小時課堂,學習以全人手作酥皮摺疊方法,讓你輕鬆在家製作近年成為網絡熱話的「波浪丹麥酥吐司」 和「香梨丹麥酥」。配合特別的造型手法,做出來的「波浪丹麥酥吐司」金黃香脆、層次豐富、鬆軟輕型的口感。另外,我們特別挑選了來自意大利的香梨,再搭配意大利果醬,為水果丹麥酥注入清新口味,精心製作出來的「香梨丹麥酥」都絕對會讓你愛不釋手。

Learn from raw material to machine mixing, fermentation, shaping and baking.

Machine mixing, 2 students share one kitchen machine.

 Depending on the progress of the class, selected steps might be proceeded by participants as team or demonstrated by Instructor

~10 participants per class
小班教學約 10人

2 Brioche Feuillette and 4 Pear Danish / participant
每人可帶走 2 個 波浪丹麥酥吐司 及 4 個香梨丹麥酥

Approx. 5 – 6 hours
(約 5-6 小時,視乎發酵情況及進度)

Language: Cantonese

Sarah Yam

Sarah is best known for sharing her bakery experience and knowledge at her facebook page “Bread Cloud” since 2013. She graduated from the Le Cordon Bleu Tokyo as a holder of Diploma in Boulangerie and further honed her bakery skills in European and Japanese styles under the tutelage of various master chefs from France, Italy, Japan and Taiwan. In early years Sarah was an experienced organizer for professional conferences in investment bank and one of the Big Four accounting firms. With her passion and philosophy in bakery, she published 3 cookbooks in Hong Kong & Taiwan. Sarah was invited to be a guest chef for city’super. In 2016, she opened Bread Cloud Studio devoting to the sharing of her knowledge and experience through bakery workshops. Sarah has created numerous recipes for many media and various culinary brands in Hong Kong. She is also one of the hosts of TV programme “Sweets Workshop” in Hong Kong.

持有法國藍帶國際厨藝學院 (日本東京分校) 之烘焙文憑(Diploma in Boulangerie),並跟隨多位法國,意大利,日本及台灣麵包大師深造麵包烘焙技巧,擅長歐式及日式麵包。
曾為投資銀行及四大會計師樓之企業會議統籌,於2013年創立「麵包雲」facebook 專頁積極推廣手作麵包及分享心得,並出版麵包食譜書《歐日麵包-新手烘焙不失敗的必修課》、台灣版《學做麵包的第一本書》及《麵包研習室 - 麵包導師的詳細配方》,其後獲邀為 city’super 擔任客席麵包課導師。於2016年開設 Bread Cloud Studio,且為更多媒體及多個著名品牌撰寫食譜及示範,及擔任香港電視台麵包教學節目主持之一,繼續推廣手作麵包。

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. All classes are for adults only. 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。所有課堂為均成年人課堂。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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