Book before September 12th to enjoy 10% early bird discount.
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!
The Ultimate Canelé without using Honey Comb
Prior to BAO, Chef Christophe was the Executive Pastry Chef at the beloved now-shuttered Canelé patisserie, one of the pioneers to serve high-end French pastries in Singapore that was well known for its canelé among others. A classic French pastry with delicate balance of sweet and savoury flavours, this precious morsel has a crunchy caramel crust with custardy interior. Learn the ultimate Canelé with Chef Christophe! In this class you will learn all the technique to make a perfect Canele, with crusty exterior and custardy inside. Chef will also teach you how to season the canele mould without using a honey comb. We can assure you that after this class, making Canele will seem like ABC and a treat not to be missed every time.
Delicious Croque Monsieur with Truffle with Egg Confit
This is a savoury breakfast/sandwich champion. The classic French gourmet version of ham and cheese sandwich with creamy béchamel sauce, delicious truffle paste and melting cheese. Learn every little detail that makes a difference, including how to make the soft, tall, fluffy white bread for this up-scale croque monsieur champion.
The Most Amazing Rum Baba
This Rum Baba is amazing! Brioche-base, super moist and tender and just enough sweetness. Chef Christophe made this dessert during his recent 4-hands dinner and what a pleasant dessert – it is such a crowd pleaser that you can’t stop having more. A beloved boozy treat, baba rum is a small yeasted brioche-like cake swimming in a rum-spiked citrus syrup. They can be made in advance making them a great party dessert to impress your guests.
Choux aux Fraises
This beautiful Choux, crusty and custardy in the inside. Flaky, creamy and fruity this strawberries and cream puff pastry is the breakfast dish/dessert that is going to be loved by all!
Suitable for All Levels (Novice/Intermediate/Advanced)
Maximum of 20 participants
CHEF CHRISTOPHE GRILO
Chef will demonstrate all recipes.
Each participant will sample all the items demonstrated and bring home a recipe pack.