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The Art of Exceptional Savoury and Sweet Pastry

7 April (Sat), 1:30pm - 5:30pm

$229.89

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Founder of artisan bakery, BAO (Bakery Artisan Original), Christophe was previously at Spoon by Alain Ducasse at Intercontinental Hong Kong before he came to Singapore as executive pastry chef at the beloved now-shuttered Canelé patisserie, under Les Amis group. Christophe has worked at numerous Michelin-starred restaurants in France, United States and Asia. 

 

BAO incorporates highly-prized European techniques and supplies more than 8,000 exceptional  artisan breads daily to established hotels and restaurants (2-michelin-starred, Odette). Come join us to learn the most incredible pastry from remarkably talented yet humble Chef Christophe!

 

Ultimate Beef Wellington

Encased inside this beautiful, buttery, crispy pastry crust is a delicious and succulent tenderloin with an umami, flavour-packed mushroom paste. Baked to golden perfection, this puff pastry from scratch tastes infinitely better than frozen, store-bought one. Learn this stunning master chef recipe, a show-stopping centerpiece with perfect even doneness and fabulous flavor and texture for your special occasion!

 

Classic Pithivier Galette

Traditionally known as “French King Cake”, this marvellous dessert features circles of buttery puff pastry with devilishly delicious vanilla custard filling, almond frangipane, and raspberries. Be prepared to be wowed when you take your Pithivier out of the oven. From the stunning golden-brown sheen to the intoxicating almond aroma emanating from its centre, this galette will be your new favourite! Learn Chef Christophe’s fool proof method to create this perfect dessert befitting a king!

 

Fabulous Banana Tart Tatin with Almond Praline

Chef Christophe takes this banana tart to another level with this buttery, rich crust and decadent layers of caramelized banana flambé, banana sauce and almond praline cream. A dessert that will leave your taste buds begging for more.

 

Decadent Chocolate Salted Caramel Tart

This gorgeous tart has a filling of ultra-smooth, velvety, rich salted caramel and decadent chocolate ganache and candied nuts. Insanely addictive with wonderful balance of sweet and salty, learn all the little details that elevate this tart from satisfactory to extraordinary.

 

Suitable for Intermediate/Advanced Levels

 

Maximum of 20 participants

 

CHEF CHRISTOPHE GRILO

View Chef Christophe Grilo‘s Bio Here

 

Chef will demonstrate all recipes and each participant will have the opportunity to try his/her hand at some key steps of the process.

 

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

7 April (Sat), 1:30pm – 5:30pm

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