Brioche, Savarin and Rum Baba Workshop
This workshop is to learn how to work with fresh or dry yeast. We will prepare a selection of sweet and savoury recipes using yeast. Cheese savoury Brioche and Sweet Brioche will both be prepared, as well as a range of cakes using yeast has a raising agent. Learn how to make a perfect Rum Baba, Savarin with Chantilly Cream and the Alsatiian French Traditional cake called Gugelhupf or Kugelhopf.
Bring a camera and some plastic container has there will be a lot of cake to take home.
Student will have the opportunity to purchase his/her own Savarin tin, Brioche tin and Kugelhopf tin if he or she wishes at the end of class.


Like all our other Cooking Classes and Workshops, this workshop is fully practical (hands-on). Students are fully involved in this workshop. We don't ask you to just watch the demonstration, prepared to get your hands messy! (Okay, not that messy)

Brioche, Savarin and Rum Baba Workshop (closed arrow menu)
In Term 1, 2011,
Sunday 9am to 2pm Date: 6th March 2011
Course code: 1118P Teacher: Mr. L. Villoing
Cost $125.00 (1 session, including ingredients to be prepared by students)

In Term 2, 2011,
Sunday 9am to 2pm Date: 19 June 2011
Course code: 1128V Teacher: Mr. L. Villoing
Cost $125.00 (1 session, including ingredients to be prepared by students)



enrolment
To enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Workshops are run subject to acquiring minimum numbers. Maximum number of students for this Workshop is 12.

what to bring
Students are asked to bring an apron, two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the food prepared by the students at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested to take photos of the food they made.)