DAY 1:

1. Prepare brown sugar cookie dough, cut out and bake (store for assembly on Day 2)

–  Learn how to prepare brown sugar cookie dough and basics of rolled cookies.

–  Learn how to work with homemade templates to cut out cookie pieces without a standard cookie cutter

2. Prepare choux pastry batter, split into white, orange, grey and black colours. Pipe and bake animal parts.

– Basics of choux au craquelin

– Piping techniques for standard choux au craquelin and non-standard shapes and sizes

– Working with choux pastry batter of various colours

DAY 2:

1. Prepare dark chocolate ganache and mixed berries diplomat cream

– Learn how to make dark chocolate ganache

– Learn how to make mixed berries diplomat cream

2. Partial assembly (without the roof) of ark with light brown stiff royal icing and dark chocolate ganache.
3. Decorate the animals with royal icing (black, white, yellow, pink)

– Learn how to assemble and shape the pieces to form sheep, tiger, dove and elephant.

4. Complete assembly of ark (roof) and attach the animals.
5. Decorate with stiff royal icing blue waves if you wish.

Each participant will make & assemble 1 Noah’s Ark with the Choux Pastries animals & bring back their own creation in a nice box.

Added Bonus: We will be recording this 2-day Masterclass and will be editing the videos and then make them available for unlimited viewing by paid studio & online class students via a closed secure group.

                   (Day 2)：12.30 pm – 5 pm / till finish

Fees / 学费：SGD 450 / pax

Studio Venue/ 地点：ArtZ Baking & Culinary

465 Crawford Lane #02-16 Singapore 190465

(4-min walk from Lavender MRT Exit A, Corner Studio, directly above Tai Hwa Eating House at Blk 466)

劳明达地铁站出口A (Lavender MRT Exit A) – 走路4分钟

Whatsapp Sharon at +65-9688 2777 to sign up/enquire & to avoid missing out on your messages.

Bio of Phay Shing Tan:

Phay Shing is a sought-after Pastry Instructor who has written three books, Creative Baking: Macarons, Creative Baking: Macaron Basics and Creative Baking: Deco Choux Pastries.

A firm believer in using natural sources of food colouring wherever possible, Phay Shing’s health-conscious baking philosophy has always been to create that delicate balance between aesthetics, healthfulness, richness in flavour and level of sweetness in her bakes. People who have tried her bakes often gives good reviews on the delectable taste, adorable appearance and appreciate her healthier & less sweet bakes.

With a postgraduate degree in Mechanical Engineering, Phay Shing’s experiments did not end after she left the lab. She continues to conduct experiments of a different kind in her home kitchen, where she bakes creative macarons, cookies, chiffon cakes, choux pastries, breads and steamed buns.