Saint Honore, Nama Chocolate Cake, Matcha Caneles & Fleur de Sel Chocolate Shortbread Workshop by Taiwan Award-Winning Instructor Jeffrey Wang

Description

Saint Honore, Nama Chocolate Cake, Matcha Caneles & Fleur de Sel Chocolate Shortbread Workshop by Taiwan Award-Winning Instructor Jeffrey Wang

Our renowned award-wining Taiwan guest instructor,  Jeffrey Wang (Facebook/Instagram: Volute Croissant & IG: @tpcremix1985 is returning to teach in Singapore once again at ArtZ Baking & Culinary studio.  Highly talented Chef Jeffrey was Taiwan Representative for Mondial Des Arts Sucrés 2022, the world’s biggest pastries competition and has won 4th position in worldwide ranking.

 

Workshop Content:

1) Super Moist & Delish Nama Chocolate Cake [Hands-on]

2) Saint Honore [Hands-on]

3) Fleur de Sel Chocolate Shortbread [Demo / Semi Hands-on]

4)  Classic Matcha Caneles（Angels‘ Bells）- Wakatake Matcha (Marukyu Koyamaen) [Demo]  

 

圣安娜西饼 , 巧克力生蛋糕，盐之花巧克力酥饼，经典日本抹茶可丽露课程 –  台湾导师王家承

课程介绍：

1. 超湿润和美味巧克力生蛋糕（实作）

2. 圣多诺黑 / 圣安娜西饼 （实作）

3. 盐之花巧克力酥饼（示范/半实作）

4. 经典日本抹茶可丽露 （天使之铃 )   (小山圆 若竹 ) (示范)

• 示范制作
• 实作
• 课堂会提供课程需用的材料和工具
• 适合初学者

 Level: Beginners and Up

Workshops will be conducted in Mandarin with English translation (when necessary).

 

🗓️ Sun 21 January 2024 

⏰ 9.30 am – 5.30 pm / till finish

 

▶ Private Workshop Option (On Request / Advance Notice): 10 pax (subject to Studio & Instructor’s availability)

 

Usual Workshop Fees: $420 / pax

Special Promo Fees: SGD 380 / pax (Full Day Workshop)

 

Minimum Age: 15 years & Above

 

Register / Enquire through Sharon HP: 9688 2777 (Whatsapp).

 

🏠 Studio Venue: ArtZ Baking & Culinary Studio

bit.ly/ArtZBakingCulinaryGoogleMap

Address: Blk 466 Crawford Lane #02-16 Singapore 190466

(4-min Walk from Lavender MRT Exit A, behind ICA)

 

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

 

 

Chef Bio – Jeffrey Wang

 

2022 Mondial Des Arts Sucrés – MDAS – Taiwan Representative

World Cup Western Pastry Art Competition 

2020 France Lescure Cup King’s Pie – Champion

Pâtisserie training at Ecole Garstronomique Bellout Conseil De Paris

Chef Jeffrey Wang, fondly known as Dessert Artist, has

more than ten years of experience in dessert baking, founded “Volute Croissant”.

Founder, Volute Croissant

French Candia Professional, Asian Brand Ambassador

Feeling 18 degrees C Chocolate Workshop, Chocolate Pastries, Research and Development Chef

FlaFla TuTu Dessert Space, Co-Founder 

Lecturer, Chocolate Pastries at Royal Baking Academy Malaysia

Chocolate Pastries / Desserts Lecturer,

baking schools in Singapore, Hong Kong, China, Macau, Malaysia, Thailand, etc.

 

 

Registration Process

1. Kindly confirm with Sharon via WhatsApp at +65-9688 2777 if there are still available seats for the workshop before proceeding with the online registration.
2. Complete the registration online by clicking “Add to Cart”, followed by “View Cart”, then “Proceed to Checkout”. Complete your particulars & add remarks in the section “Order Notes (optional)” eg Workshop Date / Time (if more than 1 option is available), Account Holder Name (if different from the name you registered for the class) and your Friend’s name & hp number if you are signing up for others.
3. Please make Payment via Paynow / Paylah / Bank Transfer etc. with remarks during transfer your Name (if your account holder name is different from the name you registered for the class), Order number & Class Date.
4. Important Step: Whatsapp Sharon at +6596882777 with a screenshot of payment receipt & Online Order # and advise participant’s mobile number (if you are making payment on behalf of others).
5. Once payment & payment receipt has been sent, your booking is confirmed and we will reserve a seat(s) for you.
6. Two days before the workshop, we will send out reminder WhatsApp messages, address, map, directions & a list of things to take note of to all paid participants.