It’s a lovely Friday afternoon. You must be counting down for the work hour to be finished… So what itinerary do you have this weekend^^?
Okay, I’d like to talk about some of the classes I have in April! This is Caramel Dacquoise from Basic Class. You’ll be learning this along with Mango Mousse in this class.
So what is Dacquoise?
Dacquoise is a meringue based cake rich in almond. The ingredients are quite similar to macarons, but this is more towards cake and the texture is lightly crisp on the outside and soft on the inside. Dacquoise is usually served cold, and is an oval shape.
For my lesson we will make them in lovely heart shapes using piping bags, and sandwich them with bittersweet salty caramel buttercream! This butter cream is not a simple type but we will make creme anglaise (anglaise sauce) and combine them together with caramel sauce and butter. So we have lots to learn! Each of you will bring back 12 pieces of these.
So the theme for this lesson is; meringue, piping technique and butter cream.
Another menu is Mango Mousse (6 cups / each)! I learned this *secret recipe* from the Japanese chef who used to work in 5 star hotel in Tokyo. It’s very easy and deicious!
Here are the class schedules for this class;
DATE: April 11th (Wed.) 10:30am-2:00pm
April 14th (Sat.) 10:00am-1:30pm
FEE: RM180 (RM135 for members)
To join our class, please contact us by email/sms: firstname.lastname@example.org / 012-352-3106 (Tomoko) We are looking forward to hearing from you!!!