The Buche – a log cake that is French in origin, while the Jasmine is widely associated with Thailand’s National Mother’s day. Our Le Cordon Bleu Dusit chefs have come up with this unique dessert representing and honoring both the French and Thai culture. Made with orange feuilletine crisp, covered with a biscuit choux pastry, topped with a blood orange cremeux and a blood orange jelly, and covered with an elegant, white chocolate Jasmine ganache.
On the Agenda:
Biscuit Choux Pastry
Blood Orange Jelly
Crémeux Blood Orange
Assembly and Decoration
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.
Date: Friday 10 August 2018 Time: 09:00 - 16:00 hrs. Difficulty Level: 2 (1: Beginner, 2: Intermediate, 3: Advance) Language: All workshops are conducted in English with Thai translation No. of Participants: 10
Included in the price: - A 6-hour practical session (not inclusive of a lunch break), all ingredients, a recipe folder with notepad, pencil, apron and hat.
Remarks: - Participants should be at least 17 years old at time of application - It is not recommended for pregnant women to participate in the practical workshops due to the risk of slipping in the kitchens - 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.
This course is now fully booked. Please click on the button below to be added to the waiting list.