Pastries Workshop

Past few days have been really hectic for me. There were so many things to be done during this school holidays. I just have to spend some time with the children besides my own activities.

Anyway, after a hectic weekend, going for a workshop on a Monday evening isn't my idea of resting. It so happened that all these activities were packed back to back. Fortunately for me, Doris agreed to attend this workshop with me. And surprisingly, we saw another of our baking kakee. It was a pastry workshop conducted at Chef Cooking Studio. What I was interested to learn, was the Royaltine Cake. This workshop was conducted by Chef Celeste. Chef Celeste is very experienced and has a good sense of humour. She is also very direct and shares some tips with us, like how to keep a tetra pak of whipping cream in the fridge. A very nice lady and forthcoming.
Three hours didn't seemed enough for us to complete three items. Each of us had our fair share of the items that she demonstrated and baked.

Chocolate Mayo Cake with Vanilla Bavarian Mousse. She used vanilla beans. She explained that this is best eaten with it removed from the cup and topped with berries or fruit compote. The chocolate mayo cake was really special, very chocky and rich.
Chocolate Mousse. This chocolate mousse was really nice. Most of us know that eggs used in chocolate mousse is uncooked. However for hers, she used cooked sugar syrup to whip her eggs. It was really light and delectable. The best part was, she topped our chocolate mousse with her homemade Burnt Butter ice-cream! It was really a great combination!
Chocolate Le Royaltine Cake. There were more steps involved for this cake. We learnt to make the feulletine base, the cake sponge, the mousse filling and the ganache. She was rather fast in her explanation, however, she did not hesitate to repeat them until we fully understood. This is my favourite amongst them.
As what she kept emphasing, the recipes that were given to us are just a guide for us. There are many possible ways to tweak them and turn them into different combinations. We just have to explore and experiment them ourselves. I totally agree with her!