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.
What you’ll learn:
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- 2 different types of Chef Tan Wei Loon’s signature petit gateau: Cherish & Chocolate Imperial
- 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
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- Airbrushing technique – how to use an air compressor to get the iconic cake finishing
The different components you’ll learn:
- Speculoos base
- Viennese sponge
- Orange Blossom confit
- Almond & Orange Blossom chantilly
- Orange & Chocolate dacquoise
- Chocolate moelleux
- Chocolate gourmand glace
Bring home:
- 1 x 6.5-inch Cherish petit gateau
- 1 x 25cm rectangular Chocolate Imperial cake
Early bird discount runs from 7 to 27 April 2025! Pay only $580 when you register for our class early!
