Date: 27 February 2027
Duration: 4 hrs
Hours: 9 AM - 1 PM
Registration Deadline: 22 February 2027
A tart with a choux crown.
This workshop is for lovers of toasty, nutty, Japanese-inspired flavours. A buttery pâte sucrée is filled with silky roasted rice crémeux, topped with airy hojicha whipped ganache and finished with caramel-glazed choux puffs.
Every bite has crisp, creamy, toasty and caramelised notes. You'll learn how to bake choux inside a tart shell, make a crunchy craquelin topping, infuse cream with roasted rice, whip a ganache, and spray a velvety white chocolate finish. It combines classic French techniques with modern flavour thinking, and it's the kind of dessert that gets noticed.
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. This offer is not applicable for website sign-ups.
* All Pictures shown are for illustration purpose only