Le Cordon Bleu Logo

Master Classes Pastry:Akashi Kyono

Tokyo
Content: Owner chef of pastry shop Acacier. After building up experience at the Keio Plaza Hotel and Pâtisserie Lécrin, he went to France in 2002 to polish his skills, working at Stohrer, Fabien Ledoux and other famous pastry shops. In 2003, he won the Arpajon gastronomic competition in the chocolate category. In 2007, he opened Pâtisserie Acacier (later renamed simply Acacier) in Urawa. In 2018, he established his new flagship store Acacier Kita-Urawa.

These classes are taught in lecture style

[Demonstration menu]
“Japanese tea-based pastries” will be the theme of the demonstration. Sharing his passion for this topic, the chef will prepare two pastries, the first flavored with ryoku-cha (green tea) and the second with hōji-cha (roasted green tea).

• Sayama manière An entremets that condenses all the charms of Sayama in Saitama prefecture, a region that takes pride in the renowned teas it produces and where the pastry shop Acacier is located. Each component of the entremets (ganache, Chantilly, syrup, crumble) uses a different variety of green tea, bringing out its unique qualities and flavor.

• Roasted tea Chantilly meringue A confectionary blooming with Japanese aroma, born of the encounter between a meringue, so imbued with French esprit, and a Japanese hōji-cha (roasted green tea). As hōji-cha is infused into both the meringue and a ganache, the result is an exquisite balance of sweet and somewhat bitter tea aroma.

Date
March 23(Sat) 14:30-17:30(Japanese/English)

Level of Difficulty
Level 2: For students of Cuisine, Pastry, and Bakery at Le Cordon Bleu Japan or other schools.

Remarks
*For non-native English/Japanese speakers, we recommend at least basic English/Japanese comprehension skills.
* Furthermore, there will be no refunds provided in the event of absence and/or late arrival. Please note that class date cannot be changed. For further details, please refer to class terms & conditions.
* Please be reminded that this class may be cancelled if the number of the participants does not reach the required number.

Guidelines on the day of your class
・Reception: Open 30 minutes prior to class. Please check-in at least 10 minutes before class begins
・Things to bring: Materials for note taking.Camera are allowed ( No video and audio recording)
This course is now fully booked. Please click on the button below to be added to the waiting list.
TOP