Durian Twin Desserts 3 Workshop (Premium MSW Durian) by Pastry Chef Instructor Goh

Small Class Size!

Using 100% Premium Old Tree Musang King (Mao Shan Wang) Durians from Raub, Pahang.

Desserts covered in this hands-on workshop:

Desserts Covered:

1) Durian Chendol Charlotte Cake (6″)

Be mesmerised by this pretty cake inspired by a local favorite dessert, Chendol. Pandan sponge base with layers of durian coconut cream mousse with chendol jelly and attap seeds, and a layer of gula melaka jelly in between layers of mousse.

2) MSW Coconut Pana Cotta (in a Nice Glass)

Luscious, silky smooth coconut panna cotta that just melts in your mouth, topped with sumptuous Mao Shan Wang durian flesh with roasted coconut flakes.

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Dates / Timings to choose from:

On Request – Private Workshop (min 6 pax) – subject to instructor & studio’s availability

Time / 时间: Time: Morning Session 10.15 am – 1.45 pm  or Afternoon Session 2 pm to 5.30 pm or Evening Session 6.45 pm – 10.15 pm (Duration: 3.5 hours)

Hands-on Workshop Fees: $200 / pax

(Fees may be subjected to change based on 2023 MSW Durian prices.)

*** 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

1. MSW Coconut Pana cotta
2. “Cheer me up” Mao Shan Wang (Pandan Gula Melaka Durian Tiramisu)
3. Durian Chendol Charlotte Cake

Fees: Promo Price $220/full day workshop

On Request 10 am – 5.30 pm Durian Desserts Galore 1

1. Oo La La! Durian Mousse Cake (“Goodwood Park Hotel Style”)
2. Yummilicious Durian Choux au Craqueline
3. Much-Loved MSW Mille-crepe cake (semi-hands-on)

Fees: Promo Price $220/full day workshop

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.

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**Please read our Terms and Conditions before you proceed to register for the class.