A fun day in Academy of Pastry Arts, Malaysia (Quiches and Choux)- Day 1
Last weekend, I was invited to attend 2 days “Tarts” class at Academy of Pastry Arts Malaysia, along with Quay Po Cooks and The Sweet spot. Academy of Pasty Arts Malaysia is a premier institute offering you a unique opportunity to learn the Art of Bakery and Pastry making in a professional setting. Their team are consists of award winning Pastry chefs and every pastry Instructor has been selected with unique qualifications which match their aim to provide the best possible hands on training with highest standards.
We were taught on how to make Quiches and Choux on the 1st day. This was a full day class which start from 9am to 5pm, at first I was worried whether I can stand this long hour after I have retired from work for few years, hehehe. I was wrong! Instead I was so enjoyed in this class and learnt a lot tips from Guillaume Lejeune (Director of Pastry Arts Malaysia).
I feel comfortable attended class here as I found their class rooms are all very spaces and also complete with baking tools, equipments and ingredients. They are also provide a comfortable and big resting room with drinks and beverages.
No wonder they call their institute name as Academy of Pastry Arts, see how they made these gorgeous cakes and it look like a piece of Art!
I am sure you also want to learn on how to make these yummy Quiches and Choux (I just learnt how to pronoun these as "Kissh" and “shoe” !!) . I will make these at home and will share the recipes soon. Let see some of the photos of making the Quiches and Choux.
Quay Po and Swee San are so hardworking making their pastry...
After the “hard work”, we were offered to bring home our own bakes, see so many Choux and Quichess that I brought home! YUM YUM !
For those who would like to enhance your baking and pastry skills, you might want to check out the courses they offer. Part of the July courses are:
July 2nd -Sat- Junior Chef Taste adventure for age 7-11 years (10am-12.30pm)
July 2 & 3 -Sat & Sun -Chocolate & Pralines (Level 1) Tempering & moulding of chocolate, different ganaches, cutting & dipping of ganache, truffles(hand rolled & piped), 6 types of chocolates
July 2 & 3- Sat & Sun- Mini Cake with Chef Hong Bake and decorate
7,8 & 9 July- Thu, Fri & Sat- Chocolate & Pralines (level 2) Tempering, different flavoured ganaches, work with textured sheets and transfer sheets, paste de fruit, soft ganache pralines, soft nougat, hard caramel filling, pralines based on marzipan, moulded chocolate with cocoa spray, 10-12 types
9 & 10 July -Sat & Sun -Cookies Sweet pastry, sebastopol, amaretti, diamond cookies, sables viennois, chocolate financier, biscottie, Florentine
Many Thanks to Jade ( Mustart Tree Communications) for the invite and Lejeune (Academy of Pastry Arts Malaysia) for the wonderful class. Also, I would like to thank my friend Quay Po Cooks of recommended me to Jade, and The Sweet Spot of driving me to the institute. It was truly a fun learning day and it is a delight to get to know new friends too.
In my next post, I will share with you what I have learnt on the 2nd day at Academy of Pastry Arts Malaysia, stay tuned! Check out more photos in Quay Po Cooks.