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Chef Jacqueline Koh Class - September Bundle Deal Raspberry Macarons (2 Classes)
Regular Price: $360.00
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Date: Thursday, 19 Sep 2019
Time: 12:00 PM - 4:00 PM
Type of Class: Hands-on class (pair or group work may be involved)
Class Capacity: 12 pax
Class Fee: $190 or $270 for 2pax, or $540 for 4pax
Venue: Aperia Mall, #02/02. 12 Kallang Avenue, Singapore 339511endif; ?>
As avid bakers would tell you, macarons are a notoriously fickle bake to perfection. Take a leaf or perhaps the entire tree out of Chef Jacqueline’s book and create flawless raspberry macrons! Then create a silken buttercream filling that melts in your mouth before putting it all together for some final design and aesthetic touches that are sure to impress. Bring home your in-class creations for an eye and palate feast!
- Make macarons and macaronage
- Make buttercream filling
- Assemble macarons
- Pain splatter designs on macarons.
Receive: In-class created macarons; 1x buttercream filling recipe; 1x macaron shell recipe
*macaronage refers to the folding of dry ingredients into the meringue – it is well thought to be the most critical step in baking macarons.
This is a hands-on class; pair or group work may be involved. Cakes for decoration are pre-baked.
Conducted by Chef Jacqueline Koh, home-chef. Visit @cakedwithlovebyjacqueline on Instagram and Facebook for more information.
Alternative way to sign-up
Scan QR code to PayNow class fee
Amount to PayNow: E.g. $133.20/pax for each class (After 10% discount)
Screenshot confirmation of PayNow transfer & send us a message on Facebook in this format:
4.Class: e.g. Chocolate Mango Cake
Confirmation of sign-up will be sent via Facebook message & email 1 day before the class.
All classes will be conducted at M Studio located at #02-02/03 Aperia Mall, 12 Kallang Avenue, Singapore 339511. Sign-up closes 2 days before the scheduled class.
A word from Chef Jacqueline:
Baking with innovation is my passion.
Cakes and pastries have always played an integral part of my life. In addition, creativity for me is much more than just a skill to list on your resume: I believe it’s a way of life.
Having been based in Europe for the past six years, I have had the opportunity to benefit from the innovative culture and translate the inspiration gathered into my own recipes. I spent countless hours researching and perfecting recipes, successfully formulating my own sugarless, eggless and gluten-free recipes, which include bread, muffins, pastries, rolls, cakes, and cupcakes, among others.