A fun day in Academy of Pastry Arts, Malaysia (Sweet Tarts)- Day 2
I have to quickly update what i learnt in Academy of Pastry Arts Malaysia in Day 2 since my memory still fresh..On the 2nd day, Chef Lejuene taught us on how to make the basic Sweet Pastry and Linzer dough, and few type of fillings-Ganache moelleuse, Almond cream, Lemon cream and Meringue Italienne.
Sweet pastry making,store in the fridge once done..
Preparing the lemon cream filling
We also learnt " Creme anglaise" and add chocolate into it, then it become Ganache moelleuse..
Chef showing us how to mould the tart
Chef showing us an example on how to decorate a Linzer tart.
This was my 1st time hold a culinary torch and Chef also taught us on how to operate this torch..After the class, immediately i look for one and I managed to found it. As i have been thinking to make creme brulee.
These are the tarts we learnt!
This is a box of sweet tarts prepared by one of the student here, so beautiful and tempting! I'm sure her family must be enjoyed very much when she brought these home.
I was caught by this poster, a very flexible sponge cake huh!
Here are some interesting classes that i personally hope to attend:-
Opera, Cream puffs and macaron on the 16th July -only RM 250
Croissant and danish on 30th July - only RM 250 ( I wanted to learn croissant long time ago, waiting for sponsor, hehehe...)
Modern cake (Opera cake, Raspberry chocolate cake, Cake with vanilla mousse and red fruit jelly) on 30& 31 Jul - only RM 500
For those who are interested to take out some courses here, check out the contact details here:-
Academy Of Pastry Arts Malaysia
Lot 2-A, 2nd Floor, WISMA THRIFTY,No. 19, JALAN BARAT,
If you have not seen what i learnt on the day 1, check here.
Ya, you can also check out what the student learnt in this Academy, one of the student's blog via Crustz
Many Thanks to Jade ( Mustart Tree Communications) for the invite and Lejeune (Academy of Pastry Arts Malaysia) for the wonderful class. I promise i will try what i learnt from these 2 days class at home and hope to re-create with some new flavours.