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

Description

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

Cute Triceratops Choux Pastries-Making
– Basics of choux au craquelin with focus on how to get consistent results of puffy, hollow and crisp pastry
– how to create choux au craquelin that has customized shape (not traditional circle or eclair shapes)
– assembling triceratops design out of choux pastry
– decoration with royal icing and candy melts
– dark chocolate matcha diplomat cream

 

Bonus Filling Recipe: Matcha Azuki Red Beans Filling

 

Level of Difficulty: Beginner to Intermediate

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

Past Workshop: 🗓️ Sat 15 Oct 2022 (LAST 2 Seats!)

⏰: 12.30 pm – 6.30 pm (till finish)

 

Fees / 学费 ：SGD 168 / pax

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Each participant will make 6 Triceratops Deco Choux Pastries.

Kindly bring along a container to bring home the 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.