In this exclusive collaboration with ANATTA, internationally acclaimed
World Pastry Champion Chef Tan Wei Loon will be hosting a 3-day pastry class for pastry enthusiasts and beginners alike, as he lays it all bare – sharing the intricate tips & tricks to achieving the enchanting flavours, textures, and art of modern French desserts.
Attend all 3 days for full exposure into the world of modern French desserts, and obtain a well-rounded understanding of the intricate art of pastry.
What you’ll learn:
- 6 different types of Chef Tan Wei Loon’s signature petit gateau
- Layering of cakes – how to choose ingredients to get textures to complement each other, and how to achieve clean, distinct lines between your layers
- Flavours of cakes – how to choose ingredients for flavours that complement each other
Some of the different components you’ll learn:
- Speculoos, Viennese, Chocolate sponges
- Almond & Orange Blossom confit, chantilly
- Cherry confit & Kirsch cream
- Orange & Chocolate dacquoise
- Chocolate moelleux, gourmand glace, ganache, mousse
- Sea Salt Chocolate, Hazelnut crunch
- … and many more
Bring home:
- 6 different flavours of various petit gateau & cakes
Pay a discounted rate of $1,580 instead of $1,800 when you sign up for all 3 days!
