Matcha Strawberry Fraisier

S$ 148.00
00% of 100
Chef Charlynn Gwee
August 10, 2020 | 11:00 AM - 3:30 PM | Venue: Aperia Mall
Stock : 2
In stock

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A Fraisier cake, is derived from the French word “fraise,” meaning strawberry. It is a classic French cake that is traditionally comprised of a sponge cake, Génoise, cut in half, imbibed liberally with a simple flavoured syrup, filled with a crème patisserie and topped with almond paste. This rendition with Chef Charlynn features a combination of matcha and strawberries – where a light and refreshing strawberry filled cream is sandwiched by fluffy layers of sponge matcha cake. Join Chef Charlynn in creating this delicate treat, and bring home your in-class creations to enjoy!

NOTE-
Menu items may contain or come into contact with wheat, eggs, nuts, milk, and other allergens. Please leave us a message if you require more information. Recipes do not contain pork, lard, or pork or lard elements.

This is a hands-on class. Each participant will have their own work area.

SAFETY MEASURES-

  • Class sizes are restricted to 4 and below such that not more than 5 persons will be in the studio at any given time.
  • Each participant has their own personal work station – sharing of work stations is not allowed.
  • Participants must wear a face mask at all times while in the studio
  • Temperature checks and safe entry checks will be taken before entering the studio
  • The studio is sanitized before and after all classes

Conducted by Chef Charlynn Gwee, KitchenAid Ambassador, Chef-Owner of Atelier by Charlynn Gwee.

Pastry Chef Charlynn Gwee is an enterprising chef who decided to pursue her love and passion for baking right after graduating with a business degree. She has since been working as a pastry chef and chef instructor, specializing in French pastry, viennoiseries as well as asian bakes.

She conducts both classes and consultations overseas as well as locally.

Being the ambassador of KitchenAid has allowed her to do what she loves, meeting people from all walks of life and speaking about food.

She works with various brands on R&D projects, developing new recipes for companies. Her recent collaboration with President, Galbani and QBB (to name a few), has shown the many possible ways of working with various products and how versatile ingredients can be.

Facebook Page: https://www.facebook.com/atelierbycg/

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