Master Course
Using the techniques and knowledge attained from the Cake Basic Course, you will attain new skills and knowledge in the Cake Master Course that will increase your repertoire in cake baking.
JANUARY | JULY
Tarte aux Fruits
Tart filled with almond cream, framboise sauce, custard cream and 5 kinds of fruits
1 whole, 15cm diameter
Opera
Luxurious cake with coffee joconde base and orange buttercream
1 whole, 10cm x 16cm
FEBRUARY | AUGUST
Bonbonnière Chocolat
Feuilletine chocolate and strawberry chocolate truffle with matcha ganache
3 types, 18 pieces total
Caramel Nowa
Caramel mousse with caramelized nuts in between
1 whole, 6cm x 15cm & 5 pieces, 3cm x 9cm
MARCH | SEPTEMBER
Macaron
Framboise and vanilla cream macaron and matcha cream macaron
2 types, 1 piece decorated and 8 pieces plain each
Mille Feuille
Three layers of light pâte feuilletée sandwiched with crème au beurre
1 whole, 18cm length
APRIL | OCTOBER
Roulé aux fruits
Pâte à biscuit sponge rolled up with mascarpone cream and fruits
1 whole, 18cm length
Éclair
Light-textured choux pastry filled with elderflower cordial custard cream
5 types, 10 pieces total
MAY | NOVEMBER
Tarte au Citron
Refreshing tart with crème au citron finished with Italian meringue on top
1 whole, 15cm diameter
Canelé & Guimauve
Crunchy caramelized crust with a custardy interior; fluffy two-layered marshmallow
7 pieces & 18 pieces each
JUNE | DECEMBER
Rouge Pistache
Pistachio mousse with framboise jelly finished with berry glaçage
1 whole, 18cm length
Gingerbread House
Build a pâte sucrée gingerbread house from scratch
1 whole, 18cm x 18cm