Date: 4 December 2027
Duration: 4 hrs
Hours: 9 AM - 1 PM
Registration Deadline: 29 November 2027
Cheesecake, but make it a frozen Christmas log.
In this workshop you build a bûche glacée with layers of baked cheesecake, silky cheesecake parfait, mango sorbet and a mango cream centre, all on a crisp sablé breton base.
You'll learn to churn your own sorbet and ice cream, bake a cheesecake gently at low heat, cook a parfait to the exact temperature, and finish with a mirror-bright mango spray glaze and mascarpone cream. Expect creamy, tangy, fruity and buttery in every bite. This is the kind of technique you only learn in a professional kitchen with a Le Cordon Bleu chef beside you.
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