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The Art of Plated Desserts by Chef Bruno Philippe (Onsite)

5 Mar 2022 (Sat), 1pm - 4.30pm


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Book by 28 Feb 2021 to enjoy 10% early bird discount!


Learn to create restaurant-quality plated desserts from Chef Bruno (ex Executive Pastry Chef at Conrad Centennial) that will surely impress your guests at home without the fuss. Chef Bruno will teach you all the skills and techniques to create these delicious desserts at home.


Chef Bruno’s impressive career journey has spanned for more than 35 years. He has been Executive Pastry Chefs in various international hotels including Shangri-La, Pan Pacific, Sofitel, Conrad.  Chef Bruno was previously Executive Pastry Chef at Conrad Centennial, Singapore for 6 years where he managed 16 staffs, 450 banquets and 3 outlets.


1.Baked Alaska “Vanilla and Strawberry Ice Creams Omelette Norvégienne” with Contreau Flambee, Raspberry Basil Coulis, Glazed Strawberries and Blueberries

Baked Alaska is a classic dessert that consists of a layer of cake, a frozen ice cream at the centre, and a coating of meringue. You will be learning all the techniques to create this delicious dessert at home. It is totally worth it for that wow-factor. You will be learning the following:

Biscuit Roulade 

Italian Meringue 

Cointreau Flambée 

Raspberry Coulis


2.Apricot and Raspberries Filo Bag ‘Aumoniere’ Frangipane Almond Cream with Strawberry Ice Cream

This is such a comforting and delicious dessert especially when freshly baked from the oven! Using a store-bought Filo Bag, this dessert can be pulled off easily at home. You will be learning the following:

Almond Cream Frangipane

Creme Pâtissière

Vanilla Cream Espuma.



3.Petite Conversation Tarts (2 Flavours) with Cherry Griottine and Vanilla Ice Cream

A conversation tart is a type of patisserie made with puff pastry that is filled with frangipane cream and topped with natural icing. Eaten warm, these are delicious bakes that will be definitely loved by everyone!


4.Microwave Raspberry Sponge with Homemade Raspberry Sauce

Have you ever created a soft sponge using a microwave? It takes only few seconds. Chef will show you how to use a syphon canister bottle and the sponge will be made using a microwave. It has a wonderful texture and is wonderfully  served with a homemade raspberry sauce!


5. Petite Apricot Financiers

This petit apricot financie is extra moist with a little bit of crust on the exterior.  When freshly baked from the oven, it is especially wonderful! Try one bite and you can’t have enough of it.



Maximum of 20 participants


Suitable for Beginner/Intermediate/Advanced Levels




View Chef’s Bio Here


Chef will demonstrate all recipes. All demo-items will be taken away, strictly no sampling in class.





Terms and Conditions


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

5 Mar 2022 (Sat), 1pm – 4.30pm