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: Autumn & Taro Caramel Cream Puff
- 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:
- Hazelnut crunch
- Chrysanthemum jaconde
- Chrysanthemum mousse
- Chrysanthemum chantilly
- Chrysanthemum jelly
- Mango Passion creameux
- Caramel cream
- Choux pastry
Bring home:
- 1 x 6.5-inch Autumn Cake
- 1 x Taro Caramel Choux Cream Puff
Early bird discount runs from 7 to 27 April 2025! Pay only $580 when you register for our class early!
