Premium menu for March class is Fraisier, a French style Strawberry cake. In Japan we have Strawberry short cake, a lighter type of Strawberry cake with biscuit genoise (sponge cake), fresh cream and strawberry. Many of the traditional French cakes use buttercream in their cakes, and so as Fraisier cake.
Following the tradition, in the class we bake biscuit genoise and make it into thin slice and sandwich with creme moussline and strawberries. The traditional Fraisier cake has marzipan on top. In the class, we will coat with strawberry nappage. I will use Korean strawberries in this class ^^*!
The second menu for this class is financier au the, a tea flavoured petit gateau. Since we use egg yolk for the Fraisier custard cream, we use egg white for this buttercake!
Here is the class schedule;
DATE: March 4th (Sat.) 11:00am-3:00pm
March 9th (Thurs.) 11:00am-3:00pm
March 26th (Sun.) 11:00am-3:00pm
FEE: RM210 (RM169 for members)
If you are interested in joining this class, kindly email me at email@example.com (Tomoko).
Thanks and I look forward to hearing from you!