Korean Dacquoise & Choux Pastry

Enter the trend of Korean-style Dacquoise which has thicker, nutty and fluffy shells. It is specially formulated using a low sugar recipe without comprising its taste. Besides learning dacquoise and 3 flavours of fillings, Chef Nick will also teach you how to make fail-proof Choux .

Dates:
11 Oct Fri 2.15pm – 6.15pm
12 Oct Sat 9am – 1pm
13 Oct Sun 2.15pm – 6.15pm

Class conducted in mandarin. English recipe given.

What you'll learn

- How to make Dacquoise Shell
- How to whip up meringue
- Piping techniques on how to fill up the mould
- How to make 3 fillings: Raspberry , Matcha and Hojicha
- Analysis of dacquoise making problems
- How to make Choux Pastry and the cookie crust (Craquelin)
- Detailed explanation on baking temperature and control

Sorry, this class is currently unavailable. please click here to register your interest or refer to our Calendar for the current class schedules
Fees	:	$250
Bring home	:	- 5 pcs Choux Pastries - 6 pcs of Dacquoise ( 2 flavours each)
Instructor	:	Chef Nick from Taiwan