Durian Desserts Galore Workshop 1 (Premium MSW Durian) by Pastry Chef Instructor Goh
Small Class Size with safe distancing & precautionary measures in place!
Using 100% Premium Old Tree Musang King (Mao Shan Wang) Durians from Raub, Pahang.
This Premium Durian Puree contains no additives and preservatives and has been treated with the highest food safety standards, including:
• State-of-the-Art irradiation process to improve potentially harmful micro-organisms, in compliance with government’s requirements;
• Processed in HACCP and Halal Certified Manufacturing Facility
Desserts covered in this hands-on workshop:
- Much-Loved MSW Mille-crepe cake
Beautifully stacked cake ensemble with numerous layers of thin crepes with uniformly spread delectable MSW flesh cream between every layer of the Milli-crepe cake.
- Yummilicious Pandan-crust Durian Choux au Craqueline
Be awe by crispy Classical French Choux au Craqueline pastry shells filled with extravagant custard-like filling of “King of Fruits” puree (Premium MSW) with hints of caramelised coconut flavour and pandan crust.
- Oo La La! Durian Mousse Cake (Square Cake) – “Goodwood Park Hotel Style”
Indulge in a yummilicious Durian Mousse Cake using Premium Old Tree Mao Shan Wang durian puree that you would go oo la la!!!
Date: On Request – Private Workshop (min 8 pax)
Time: 10 am – 5.30 pm
Hands-on Workshop Fees: $220 / pax
Private Class: min 5 pax
*** To be more environmentally-friendly, participants are requested to bring along their own containers to take away their own creations.
Other Durian Desserts Galore Workshops by Chef Instructor Goh:
On Request 10 am – 5.30 pm Durian Desserts Galore 3
- MSW Coconut Pana cotta
- “Cheer me up” Mao Shan Wang (Pandan Gula Melaka Durian Tiramisu)
- Durian Chendol Charlotte Cake
Fees: $220/full day workshop (usual price: $250)
Register / Enquire though Sharon HP: 9688 2777 (Whatsapp).
Seat will only be reserved upon payment receipt via Pay Now / PayLah! / Internet Bank / ATM Transfer.
Brief Instructor Bio:
Chef Instructor Goh possesses 13 years of Pastry Teaching Experience which included patisserie teaching experience in Shatec and other pastry training institutes, train budding chefs for the baking industry.
Prior to that, she has 15 years of pastry / baking experience working in various hotels like Raffles Hotel and establishments supplying pastries to corporates and financial institutions.
**Please read our Terms and Conditions before you proceed to register for the class.
Date: On Request – Private Workshop (min 8 pax)
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