Ispahan Rose and Lychee Entremet (2-DAY MASTERCLASS) 9

NoviceBaking ClassParagon (Orchard)
$238.00
GST incl.
16 Mar 2018 (Fri)
2.30 pm - 6.00 pm

Ispahan Rose and Lychee Entremet (2 DAY COURSE)

DAY 1: Friday, 16 March 2.30PM-6.00PM

DAY 2: Saturday, 17 March, 10.00AM-12.00PM 

*PLEASE NOTE THAT THE PRICE OF $238 IS INCLUSIVE OF BOTH DAY 1 AND DAY 2

Join us at Baker’s Brew Studio for a rewarding two day course and learn how to bake an Ispahan mirror glazed entremet cake! Inspired by Pierre Herme’s popular Ispahan flavour, this unique and sophisticated cake will definitely impress your friends and family. The cake consists of a light and floral rose mousse layered with a fragrant lychee jelly, raspberry compote and almond dacquoise sponge.

In addition to learning the essential French techniques of baking, assembling and glazing an entremet, you will also learn the art of tempering chocolate and get a chance to create your own realistic white chocolate feathers. Decorate and bring home your very own 7” entremet cake at the end of day two!  

About the Course

By attending this course, you will learn:

Day One (3.5 hours):

  1. How to make a rose flavoured mousse
  2. How to prepare raspberry compote and lychee jelly layer inserts for entremet
  3. How to bake an almond dacquoise sponge
  4. How to make a coloured mirror glaze
  5. Assembling the entremet cake using the upside down method

 *At the end of day one, your assembled cake will be left to set in the freezer overnight.

Day Two (2 hours):

  1. How to prepare the mirror glaze and achieve a glossy effect without bubbles
  2. Glazing a frozen entremet cake with 2 colours
  3. How to temper white chocolate using the tabling method (demonstration only)
  4. How to make white chocolate feathers
  5. Decorating the entremet

Details:

  • Duration: 5.5 Hours (Over two days)
  • Type: Full Hands-on
  • Recommended age: 21 Years Old and Above
  • Equipment, ingredients and packaging will all be provided

*Students will work in PAIRS to prepare the components but will assemble their own 7" Ispahan Rose and Lychee Entremet INDIVIDUALLY

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

  1. Duration of class might be extended instead of the stipulated timings.
  2. Cleaning/Washing will be part of the baking experience.
  3. Fees for scheduled classes must be paid fully in advance to secure your booking. Your booking is only confirmed once full payment has been received.
  4. Once your booking is confirmed, no refunds or transfers to another class will be given.
  5. Payment will be fully forfeited regardless of the unforeseen circumstances. We recommend that you arrange for someone to attend in your place. Please inform us of the person who will be attending in your place.
  6. In the event that the minimum number of participants is not met, the class will be cancelled. We will inform you via email. You can choose to either get a refund of the class fee or attend another class of the same value.

Instructor Details

Melaty Iqah

At a young age, Melaty has always found interest in food, even waking up early during the weekends to watch cooking shows and immersing herself in reading cookbooks. Having graduated with a diploma in Pastry and Baking from At-Sunrice Globalchef Academy, she was able to hone and sharpen her self-taught skills while obtaining new techniques along the way.

Related Classes

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About Melaty Iqah

At a young age, Melaty has always found interest in food, even waking up early during the weekends to watch cooking shows and immersing herself in reading cookbooks. Having graduated with a diploma in Pastry and Baking from At-Sunrice Globalchef Academy, she was able to hone and sharpen her self-taught skills while obtaining new techniques along the way.

The time she spent interning with a production kitchen has provided her with insight as to how the culinary world works in real-time, which spurred her to learn more in-depth about pastry. She strongly believes that the pastry field is the ideal platform to express her creativity and to bring wonderful flavours together.

“The kitchen is a wonderful place to be in, as baking has always given me a sense of calmness in this fast-paced world. Nothing can compare to this feeling of accomplishment, when you are able to produce exactly what you have imagined in your head. And even if you do not enjoy baking, I'm sure you enjoy eating marvelous pastries and cakes. And I seek satisfaction from that too.“