Macaron and Filling Workshop advanced
In this advance Macaron level workshop, students will explore more advance Macaron technique (using mostly Italian meringue cooked with a sugar thermometer), as well as nuts flavouring and salted caramel. Fillings include Chocolate Ganache and Butter Cream filling as well as fruit jelly and curd cream.
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)
Macaron & Filling Workshop (
menu 1)
In Term 1, 2012,
Sunday 2.30pm to 8.30pm Date: 4 March 2012
Course code: 1218Q Teacher: Mr. L. Villoing
Cost $155.00 (1 session, including food prepared by students as part of this workshop practise)
prerequisite Macaron & Choux Workshop
Sunday 2.30pm to 8.30pm Date: 4 March 2012
Course code: 1218Q Teacher: Mr. L. Villoing
Cost $155.00 (1 session, including food prepared by students as part of this workshop practise)
prerequisite Macaron & Choux Workshop
In Term 2, 2012,
Sunday 2.30pm to 8.30pm Date: 3 June 2012
Course code: 1218Q Teacher: Mr. L. Villoing
Cost $155.00 (1 session, including food prepared by students as part of this workshop practise)
prerequisite Macaron & Choux Workshop
Sunday 2.30pm to 8.30pm Date: 3 June 2012
Course code: 1218Q Teacher: Mr. L. Villoing
Cost $155.00 (1 session, including food prepared by students as part of this workshop practise)
prerequisite Macaron & Choux Workshop
prerequisite
Students wishing to attend this advanced level Macaron and Filling Workshop must complete our Macaron & Choux Workshop or our French Pastry Cooking Class with Macaron recipe covered (note: not macaroon recipe).
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 cupcakes and madelines 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 in taking photos of the food they made.)
(Photo by Antony S.)
