One-on-one reservations for up to two people are available
Please make a reservation 5 days in advance
If other time is needed, we can discuss
️Personal information/experience
The person in charge of "Xiaohua Dessert Studio" graduated from the Department of Baking Management with more than 10 years of experience studying desserts. Worked in the kitchens of Japanese and French pastry chefs.
I fell in love with dacquoise after tasting the room-temperature caramel dacquoise made by chef Takao Mishima at the dessert shop "Area 16" in Fukuoka, Kyushu, Japan. We are committed to sharing the purity and beauty of room-temperature dacquoise with everyone, and have become the main signature of Xiaohua Dessert Studio.
▫️Course Outline
-Introduction to raw materials, equipment and purchasing channels
-Dacquoise crust making and theory
- Tips and judgment on beating egg whites
- Mixing techniques
- How to put dacquoise into the mold and bake it
- Changes in cake shell recipes (design different flavors)
- How to make and store fillings
- Suggestions on preservation, packaging and sales of dacquoise
▫️Course content
Making Duckwazi Cake Shell (Practice)
Making stuffing (demonstration)
Darkwaz assembly (implementation)
▫️Each person can bring back 10 dacquoises
▫️Taste: Mainly announced by the teacher
"? Darkwaz" 5 pieces
"? Darkwaz" 5 pieces
Workshop Description
Notes
Photography is allowed in class, but video and audio recording is prohibited without consent.
The organizer will record the highlights of the course for you
Handouts are provided during the course and you can bring a writing pen
Those who have not signed up for this experience are not allowed to enter the activity area to avoid affecting the activities of teachers and other students.
The accompanying person must have extra discounts and wait in the seating area #dessert course
Additional Information
- Report
- Report this item