Date: 13 November 2027
Duration: 6 hrs
Hours: 9 AM - 3 PM
Registration Deadline: 8 November 2027
Ready to take your lamination to the next level? In this advanced workshop you will create 3 show-stopping pastries:
- Chocolate & Pistachio Pain Suisse: a striped chocolate-and-butter laminated dough filled with silky pistachio pastry cream, chopped chocolate and pistachios.
- Tropical Bicolour Fruit Danish: a red-and-golden laminated dough with a soft almond moelleux base, topped with a passion fruit mango dome and fresh mango cubes.
- Cappuccino Braid: chocolate laminated dough braided around a fudgy brownie centre, with salted caramel and a light mascarpone whip.
You will learn how to laminate coloured dough, create striped patterns, shape and braid, proof and bake to a perfect honeycomb, and finish with a glossy syrup glaze. These are techniques that set professional bakers apart, taught hands-on at Le Cordon Bleu.
Note:
♦ 12 seats available per workshop
♦ Certificate of participation will be awarded
♦ Age 17 & above
♦ All equipment and ingredients are provided
♦ First-come-first-serve basis
* Please check with us via WhatsApp at 019-3052586 or email malaysia@cordonbleu.edu for availability and promotions. Discount is not applicable for website sign-ups.
* All Pictures shown are for illustration purpose only