Mont Blanc
24 Jan 2021 (Sun) 13:00
180 minutes
Online
£35 per ticket

☆ Mont Blanc ☆

♡ One of Japanese favourite patisserie ♡

Within this workshop, you will learn how to bake chocolate sponge, chestnut cream, chestnut mousse, crème Chantilly, dark rum syrup and how to assemble and pipe Mont Blanc.

Ingredient
Flour
Cocoa powder
Sugar
Icing sugar
Unsalted butter
Whole eggs
Whipping cream
Double cream
Dark rum
Vanilla pod - optional
Chestnut puree *unsweetened**

Equipment
Electric equipment
Electric mixer
Fan assisted oven
Hand blender

Other utensils
Baking tray with rim (about 20x25cm to Max 25x30cm more wider the tray the sponge will be thinner)
Silicon paper
Medium sized bowls x2
Flour sieve
Whisk
Spatula for mixing
Milk pan x2
Small sieve, like a tea strainer

Special tools for patisserie making
Piping nozzle for Mont blanc
Piping bag x2
Pastry cutter – optional
Small palette knife – optional

Detailed ingredients / equipment list and the ZOOM online class link will be emailed to participants after the booking. Any queries, please feel free to write to Suzue, suzueaoyama@icloud.com

Online Dessert Advanced Weekend
INSTRUCTOR

Suzue Aoyama

Born and brought up in Osaka, Japan, her family runs a traditional udon noodle restaurant where they also sell wagashi. Suzue was brought up surrounded by many food inspirations. While Suzue helped wagashi making at home, she used to wonder how the patisseries were made next door which led her to discover the world of patisserie.

Suzue studied at the Le Cordon Bleu in London and Paris and obtained both Patisserie and Culinary diplomas. During her training days, she gained various experiences from the world's leading hotels. Eventually, Suzue was promoted to be in charge of the renowned afternoon tea pastries at The Savoy London. She also achieved several awards including the Gold award for Tea Pastries and the Gold medal at the Culinary Olympics.

Suzue co-founded and built the premium brand 'William Curley' which won several chocolate awards and joined the world's leading association, Relais Desserts. During this time she also mentored young pastry chefs who now work successfully as pastry chefs around the world.

Suzue's philosophy is to 'Spread the Joy of Patisseries' and she would love to teach and share her skills with you.

REVIEWS
by Fiona
★ Oyatsu Vol.3: Sansyoku-Dango & Steamed Buns ★ おやつVol.3: ひな祭り♥三色団子 & 三色蒸しパン
Sansyoku-Dango & Steamed Buns

What an amazingly fun workshop! I have since made the steamed buns again for my daughter and she loves them :-) Thank you Chef Suzue for the inspiring class!

20 Mar 2021
by Akemi
★ Oyatsu Vol.2: Chocolate Daifuku & Mitarashi Dango ★ 日本のおやつVol.2: チョコ大福 みたらし団子
Chocolate Daifuku and Mitarashi Dango

Mitarashi dango is one of my all time favourite Japanese mochi sweet, I have made it in the past but not very. Suzue gave us many tips to make it SO good rather than just good.

In the I have used microwave to make mochi from the glutenous rice powder but her method of using the frying pan was so interesting!

Both turned out really well, thank you for the wonderful class!

14 Mar 2021
by Sheileen
★Modern Oyatsu Vol. 1 Matcha Choux 抹茶シュークリーム★
Lovely class

Class was fun and enjoyable! Suzue was very helpful and a great teacher!

01 Mar 2021
by Izumi
★ Oyatsu Vol.3: Sansyoku-Dango & Steamed Buns ★ おやつVol.3: ひな祭り♥三色団子 & 三色蒸しパン
The best Dango evert!

I've made these kind of Japanese desserts quite few times but I can't compare to them. I always learn from Suzue-sensei lots. Thank you for your tips & recipe.

01 Mar 2021
It is the perfect experience gift for a birthday, anniversary, wedding, valentine, graduate, Christmas, Mother's day, or any special occasion! The lucky recipient can choose from our various yummy cooking classes.