Pastry can be fantastic with our flour and Diary! This workshop was designed for people looking for healthy and gluten-free yet delicious pastry products.
You will get to learn how to create 3 pastry items - traveling fruit cake, bourdaloue tart and redfruit verrine (raspberry mousse and strawberry coulis). Apart from the pastry techniques, Chef will guide you how to replace the dairy products and wheat flour while maintaining a good texture and taste.
The workshop is held for a small group that gives participants a chance to work closely with our Chef. After your practical session, you will have a chance to enjoy tasting with Chef.
On the agenda: - Traveling fruit cake - Bourdaloue tart - Redfruit verrine (raspberry mousse and strawberry coulis)
Date: Saturday 9th May 2020 Time: 09:00 hrs. - 16:00 hrs. Language: All workshops are conducted in English with Thai translation No. of Participants: 16
Included in the price: - A practical session (not inclusive of a 1-hour lunch break), all ingredients, a recipe folder with notepad and pencil, apron and hat.
Remarks: - Participants should be at least 17 years old at time of application. - No prior knowledge is required for this course and is suitable for novices, cooks with some experience, dedicated amateur cooks and those seeking to further their culinary skills. All of the food created during the session are yours to take home with you.