11 October (Wed) 12:00pm-4:00pm : 5
14 October (Sat) 12:00pm-4:00pm : 0
10% Discount for Returning Participants
Christopher’s Chinese bakery series continues with all things golden and flaky! Learn how to make an traditional Asian-style laminated pastry and use it to make a range of sweet and savoury spiral puffs – all baked instead deep-fried, for lighter, less greasy, more delicate results.
1) Foundation Spiral Puff Pastry
Using only butter and oil, and free from margarine and hydrogenated fat, this two-dough pastry bakes up into puffs ringed with tender, flaky layers and crispy edges.
2) Chicken Curry Puffs
Filled with an aromatic, dry-style chicken and potato curry cooked with coconut milk, spices and fresh lime leaves.
3) Kaya Puffs
Best devoured while warm to appreciate the old-school, egg-rich – but not too sweet! – pandan kaya custard filling.
4) Orh Nee Puffs
The classic combination of orh nee (fresh taro pudding cooked with sugar and lard), pumpkin and ginkgo nuts fills out these pastries.
5)Sambal Sardine Puffs
Stuffed with an easy-to-make sambal sardine, onion and egg filling with a spicy kick.
Maximum of 12 participants.
Type Demonstration by Chef with some hands-on shaping.
Food Tasting Participants will sample on all the demonstrated items.
Take Home Items Participants will take home samples of bakes and a Recipe Pack.