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Delicate Japanese Desserts by Chef Yamashita Masataka

9 June (Sat), 1:30pm - 5:00pm

$208.99

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Trained in prestigious Tsuji Culinary Institute, Japan, Chef Yamashita was previously head chef and co-owner of Flor Patisserie. Having earned a reputation as one of the best patisserie chefs in Singapore, Chef Yamashita today runs his own Japanese artisan patisserie, aptly named Chef Yamashita.

 

Chef Yamashita’s cakes are light yet decadent, not overly sweet, with the right balance and texture. He uses all natural premium ingredients without colouring/preservatives/additives. The following menu are some of the best seller items at Chef Yamashita’s patisserie. You don’t want to miss this class!

 

Delicate Yuzu Chiffon with Chantilly Cream

Light, moist chiffon with the wonderful aroma and fresh fruitiness of yuzu. Yuzu is a Japanese citrus lemon that is highly valued for its aromatic rind and unique, refreshing flavor. This crowd pleaser chiffon is generously covered with adequately delicate and not overly sweet chantilly cream and yuzu syrup. Master this recipe from Chef Yamashita!

 

Decadent Kirsch Torte or Black Forest Gateau

This divine classicblack forest cake combines moist, rich chocolate cake layers with fresh cherries, Kirsch cherry liqueur, and delicate chantilly cream frosting. Calling all chocolate lovers out there! This cake will leave your guests wanting more!

 

Delicious Sweet Potato Roll Cake

Smooth, luscious cream and the velvety, fluffy sponge are in perfect harmony. Using only natural ingredients, this sponge cake recipe will be your family’s favourite. Delicious as it is or have it with seasonal fresh fruits topping.

 

Coconut Chocolate Mousse Cake

This mouthwatering coconut mousse will satisfy every palate. Pure, silky, light and refreshing. it is perfect for canape or for ending a heavy meal.

 

Suitable for All Levels (Novice/Intermediate/Advanced)

 

Maximum of 20 participants

 

CHEF YAMASHITA MASATAKA

View Chef Yamashita Masataka’s Bio Here

 

Chef will demonstrate all recipes.

 

Each participant will sample all the items demonstrated and bring home a recipe pack.

 

 

Terms and Conditions

Weight 0.3 kg
Dimensions 10 x 15 x 5 cm
Date and Time

9 June (Sat), 1:30pm – 5:00pm

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