New! Japanese Style Yakigashi, Lemon Petit Four & Florentine Biscuits Workshop by Taiwan Chef Instructor Nick （房太厨Nick）
。
Our overseas Taiwan guest instructor Chef Nick（房太厨Nick) with 15K+ to 16K followers on Instagram and Facebook (@chefnicktw), has taught in Singapore numerous times in the previous years and is returning to teach in Singapore at ArtZ Baking & Culinary studio.
🗓️ 1 – 4 Oct & 8 – 9 Oct 2022
Japanese Style Yakigashi (Room temperature gift box)
Room temperature dessert has always been an unbeatable gift for souvenirs
Unconsciously, one bite after another,
By following Chef Nick’s steps, you will be able to make the perfect product
Details of room temperature desserts will also be explained very clearly in this class.
.
- Japanese Matcha Raspberry & Mixed Nuts Financier (Demo 2 Flavours – Original & Earl Grey)
.
2. Florentine Almond Cookies
An absolute hit cookie with crispy almond flakes & caramel aroma
Creamy-flavored with cookie crunch base that is simply irresistible
.
3. Lemon Petit Fours
In-between a pound cake and a sponge cake,
Drizzle the top layer with a strong lemon aroma, sweet and sour, and delicious Scented lemon frosting which makes it really very hard to resist
.
4. Vanilla, Chocolate & Hojicha Madeleine 🌟 (Demo – 3 Different Flavours0
.
▶️ You can bring back the finished product:
🌸 Six Financiers (3 for each flavor)
🌸 Florentine Almond Cookies 4×4 cm about 10 pieces
🌸 6 Lemon Petit Fours
🌸 4 large Madeleines (2 of each flavor)
Workshops will be conducted in Mandarin with English Translation and Recipes in both English & Simplified Chinese languages.
Option 1: 🗓️ Sun 9 Oct 2022 (LAST 2 Seats!)
.
Option 2: 🗓️ Mon 27 Mar 2023
⏰ 2.15 pm – 6.15 pm / till finish
。
Promo Fees： SGD 260 （Usual Fees: SGD 290) Payment via PayNow/Paylah!/Bank Transfer
有附送模具哦🎁 常温烧菓子礼盒 🎁
常温点心一直是伴手礼的不败款
不知不觉就会一口接著一口
而且跟著Nick老师的步骤
就能够做出完美的成品
常温甜点的细节也都会在这堂课讲解的很清楚喔！
🍓小山园抹茶覆盆子 & 综合坚果 费南雪 （示范）
.
佛罗伦丁杏仁饼干
一款绝对秒杀的饼干，香脆的杏仁片 & 焦糖香气
奶油香味的饼干酥底，令人无法节制🤤🤤🤤
.
酸柠檬洋果子🍋
介于磅蛋糕与海绵蛋糕之间，淋上上表层散发浓浓柠檬香气、酸甜可口的细致香气的柠檬玻璃糖霜，令人欲罢不能
香草 &巧克力 玛德莲🌟（示范）
。
▶️ 可以带回成品：
🌸 费南雪 六个 （两种口味各3个）
🌸 佛罗伦丁杏仁饼干 4 x 4cm 约10片
🌸 柠檬洋果子 6个
🌸 大玛德莲 4个（两种口味各2个）
Whatsapp Sharon at +65-9688 2777 to sign up/enquire and indicate interest in future workshops. Also to avoid missing out on your messages.Level: Beginner to Intermediate
Minimum Age: 16 years & Above
。
**Please read our Terms and Conditions before you proceed to register for the class.
.
Current Promotions / Discounts on Course Fees:
* Repeat Customers – 2% discount
** Buddy/Buddies’ Sign Up – 3% discount
** Sign Up 2 or more classes – 3% discount
*** 4 Classes & Above – 3% discount + a special mystery gift from Chef Nick
Full Workshops List by Taiwan Chef Instructor Nick / 烘焙课程 – 房太廚 Nick
.
Fri 24 – Mon 26 Mar 2023 Hands-on Baking Workshops by Overseas Instructor
Taiwan Nougats & Nougat Biscuits 牛轧糖+牛轧饼
Fri 24 Mar 2023 (Hari Raya Haji)
9.30 am – 1.30 pm
Fees: $260 / pax
.
Taiwan Sweet & Soft Buns 台式软面包课 (3 Bread-Making Methods include TangZhong + 11 types of fillings/flavours)
Fri 24 Mar 2023
2.15 pm – 6.45 pm / till finish
Fees: $260 / pax
.
French Classic Pastries: Dacquoise & Craquelin de Choux Workshop
法式经典甜点《达克瓦兹》与 《法式脆皮泡芙 》课程
Sat 25 Mar
9.30 am – 1.15 pm
Fees: $260 / pax
.
Macaron Cake Workshop 小清新马卡龙蛋糕 课程 Demo 3D Bunny 加码示范3D兔子
Sat 25 Mar 2023
2 – 8 pm
Fees: $260 / pax
http://localhost/Artzbanking/product/macaron-cake-workshop-by-taiwan-chef-instructor-nick/
.
Hokkaido Rum & Raisins Biscuits《北海道六花亭兰姆葡萄饼干》and Caneles 法式波尔多《可丽露》
Sun 26 Mar 2023
9.30 am – 1.30 pm
Fees: $250 / pax
French Pastries: Strawberry Mille-feuille Cake and Classic Palmier
Sun 26 Mar 2023
: 2.15 pm – 8.15 pm / till finish (6 hours)
Fees: $298 / pax
Bombolini (Italian filled Dougnuts) 托斯卡尼甜甜圈
Mon 27 Mar 2023
9.30 am – 1.30 pm
http://localhost/Artzbanking/product/bombolini-workshop-by-taiwan-chef-instructor-nick/
Japanese Style Yakigashi, Lemon Petit Four & Florentine Biscuits
日式常温果子， 柠檬蛋糕和 佛罗伦丁饼干
Mon 27 Mar 2023
2.30 pm – 6.30 pm
Enquire through Sharon HP: 9688 2777 (Whatsapp) or indicate interest in future workshops.
.
Teaching will be in Mandarin with English Translation, when necessary. Bilingual recipes will be provided.
.
Bio Instructor Chef Nick
Chef Nick 『心手艺』的教学理念，旨在探寻食物与生活的关系。他以轻松幽默教学风格着称，帮助学生们更好 地理解教学内容，进而转化为自身的知识。制作甜品是一种与世界沟通的绝妙方式。 Chef Nick 说，最好的教学是帮助学生寻找日常生活中的新创意并运用到甜品中。灵感就在我们每天的生活中。不论是初学者或进阶学习都获益良多。
.
Registration Process
- Kindly confirm with Sharon via WhatsApp at +65-9688 2777 if there are still available seats for the workshop before proceeding with the online registration.
- Complete the registration online by clicking “Add to Cart”, followed by “View Cart”, then “Proceed to Checkout”. Complete your particulars & add remarks in the section “Order Notes (optional)” eg Workshop Date / Time (if more than 1 option is available), Account Holder Name (if different from the name you registered for the class) and your Friend’s name & hp number if you are signing up for others.
- Please make Payment via Paynow / Paylah / Bank Transfer etc. with remarks during transfer your Name (if your account holder name is different from the name you registered for the class), Order number & Class Date.
- Important Step: Whatsapp Sharon at +6596882777 with a screenshot of payment receipt & Online Order # and advise participant’s mobile number (if you are making payment on behalf of others).
- Once payment & payment receipt has been sent, your booking is confirmed and we will reserve a seat(s) for you.
- Two days before the workshop, we will send out reminder WhatsApp messages, address, map, directions & a list of things to take note of to all paid participants.
Reviews
There are no reviews yet.