Kirsten recreates the timeless crème brulee with a berry twist! Raspberry and blueberry compote and baked custard encased in a pate foncer pastry shell.
Kirsten recreates the timeless crème brulee with a berry twist! Raspberry and blueberry compote and baked custard encased in a pate foncer pastry shell.
Welcome to Savour, a school and retail space dedicated to creating and educating in everything chocolate and patisserie. A pioneer of innovation, Savour Chocolate & Patisserie School was the first of its kind in the Asia Pacific region.
Whatever your background or experience, we provide a learning environment for you to flourish in. Our pastry chefs and international guest chefs will guide you in all aspects, to turn your ambition into reality.
Learn the art of hand tempering on marble, a traditional french technique. You will make a chocolate bar, moulded chocolate, chocolate lollypops with artwork & freckles!
They will learn how to work with chocolate, learn how to roll and use fondant icing and decorate with edible sparkles as well as learning how to work neatly, cleanly and with their class buddies.
In this course, you will make a raspberry mud cake, mask it with ganache and then decorate it with a range of chocolate garnishes. If your chocolate skill needs a brush-up, this training is for you.Â
Learn the fine art of making Chocolate Bonbons from Patissier & Chocolatier, Esti Garcia.
This hands-on short course will introduce you to the fine art of chocolate making. For real fans of chocolate!
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