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Hands-On Master Class (Limited Seats): Modern Banoffee Tart by Chef Elise Yip

25 June 2022 (Sat), 12.30pm - 5pm

$260.00 $238.00


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Book by 14 June to Get 10% Early Bird Discount.


Chef Elise’s pastries are based upon the concept of always using authentic, high-quality ingredients presented in a beautiful, yet simple aesthetic. In 2013, Elise enrolled into pastry school in Paris, at Le Cordon Bleu. After gaining a diploma from Le Cordon Bleu, she further honed her pastry skills at Liberté, a small pâtisserie in Paris.


In 2014, Elise returned to Hong Kong and continued to train for the next several years in pastry kitchens at Michelin-starred establishments and hotels alongside award-winning chefs, including Amber at the Landmark Mandarin Hotel, Seasons French Restaurant by Chef Olivier Elzer, Island Shangri-La Hotel and most recently, the Peninsula Hotel. She now works as a freelance pastry chef and instructor.


In this hands-on course you will be learning several advanced French pastry techniques including:

  • How to make a delicious buttery, crunchy tart dough (Pate Sucree)
  • How to work with tart dough in hot weather and how to prevent shrinkage
  • How to cook the perfect caramel and use it to make a creamy, smooth as silk caramel whipped ganache
  • How to work with mirror glaze, control temperature, and how to blend to get the smoothest, bubble-free glaze
  • How to perfectly glaze a frozen dessert with mirror glaze
  • How to create beautiful gold stamp accents on mirror glaze


Banoffee Tart Components:

  • Tart dough for the cookie base (Pate Sucree)
  • Homemade Caramel
  • Caramel Whipped Ganache
  • Caramel Mirror Glaze
  • Gingerbread Speculoos Crumble
  • Caramelised Hazelnuts
  • Gold Foil Accents
  • Butter Cookie biscuits


You will be bringing home:

  • This course will be a hands-on class where each participant will be guided to make the components of the tart and assemble their own [6″] banoffee tart to take home to share with friends and family!



View Chef’s Bio Here







Terms and Conditions

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

25 June 2022 (Sat), 12.30pm – 5pm


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