Dogs Deco Choux Pastry Workshop by Instructor & Book Author Tan Phay Shing

Description

🎉 Dogs Deco Choux Pastry Workshop by Instructor & Book Author Tan Phay Shing 🎉 (Instagram:@phay_shing)

International Dogs’ Day falls on 26 Aug 2023

– Basic choux au craquelin in the shape of round buns and eclairs

– Techniques and Tips to make beautiful choux pastries (high success rate)
– Splitting batter in different colours
– Piping and baking small choux pastry parts
– Transforming choux pastry pieces into adorable Doberman, Husky and Labrador Retriever.
– Filling: Mango Diplomat Cream with Mango Jam (Filling is safe for dogs’ consumption!) + Bonus Filling recipe: Dark Chocolate Diplomat Cream

Level of Difficulty: Beginner to Intermediate

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Option 1: 🗓️ Sat 22 July 2023

Option 2: Private Workshop with min 6 pax from July 2023 onwards (subject to studio & instructor’s availability)

⏰: 10.30 am – 5 pm /till finish (with 30-min lunch break)

 

Fees / 学费：SGD 195 / pax (includes 1 complimentary Ateco Eclairs Piping Tip from USA)

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Each participant will make two of each dog breed design: Labrador Retriever, Husky & Doberman (Students can choose to finish work in studio (up to 6 pm latest) or bring home the rest of the bakes home to complete (if they prefer so)

Kindly bring along 2 airtight containers to bring home the baked choux pastries. [Minimum size: 8″ (L) by 7″ (B) x 3″ (H)]

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Studio Venue/ 地点：ArtZ Baking & Culinary

465 Crawford Lane #02-16 Singapore 190465

(4-min walk from Lavender MRT Exit A, Corner Studio, directly above Tai Hwa Eating House at Blk 466)

劳明达地铁站出口A (Lavender MRT Exit A) – 走路🚶‍♀️4分钟

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▶ Whatsapp Sharon at +65-9688 2777 to sign up/enquire & to avoid missing out on your messages. Whatsapp also to Waitlist for the next workshop.

 

Check out our other workshops’ listing:

 Studio Classes

 Online Classes

 

Bio of Phay Shing Tan

Phay Shing is a sought-after Pastry Instructor who has written three books, Creative Baking: Macarons, Creative Baking: Macaron Basics and Creative Baking: Deco Choux Pastries.

A firm believer in using natural sources of food colouring wherever possible, Phay Shing’s health-conscious baking philosophy has always been to create that delicate balance between aesthetics, healthfulness, richness in flavour and level of sweetness in her bakes. People who have tried her bakes often gives good reviews on the delectable taste, adorable appearance and appreciate her healthier & less sweet bakes.

With a postgraduate degree in Mechanical Engineering, Phay Shing’s experiments did not end after she left the lab. She continues to conduct experiments of a different kind in her home kitchen, where she bakes creative macarons, cookies, chiffon cakes, choux pastries, breads and steamed buns.

**Please read our Terms and Conditions before you proceed to register for the class.