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(Onsite Practical) Jodie 區詠珊 - Comprehensive Course in Pastry & Bakery 8.0 – Lesson 3 & Lesson 4French Pear Almond Tart + Puff Pastry Egg Tart + Chausson aux Pommes


全能包餅課程 8.0 - 第三課 及第四課
Comprehensive Course in Pastry & Bakery 8.0 – Lesson 3  & Lesson 4
法式香梨杏仁撻French Pear Almond Tart + 千層蛋撻 Puff Pastry Egg Tart +  蘋果酥皮批 Chausson aux Pommes 
導師 Instructor:Jodie 區詠珊 (粵/英 Bilingual) 
日期 Date:星期日  10月12及19 日 Sunday  12 & 19 Oct
時間 Time:上午10:00 - 下午1:00   10:00a.m. - 1:00p.m.
費用 Course Fee :$1,960   +好氣FUN 10分   (CPBP1941)
【第三課 Lesson 3】
教學重點 Highlights:夾牛油麵團技巧 Laminated dough rolling、法式牛油撻技術 French tart dough、杏仁忌亷餡 Almond cream filling
實習Practice:自製酥皮 Handmade Puff Pastry、法式香梨杏仁撻 French Pear Almond Tart
示範Demo:香酒燴梨Poached Pear
【第四課 Lesson 4】
教學重點 Highlights:製作千層蛋撻造型及烘焙 Puff pastry tart shell making and baking 
實習 Practice:法式吉士醬 Custard Cream Filling、蘋果酥皮批 Chausson aux Pommes
Course Date 12/10/2025 (Sun)
Lesson Periods 10:00 - 13:00
Tutor Jodie 區詠珊
Language Cantonese and English
Category Pastry Highlights
Course Type Practical
No. of Lessons 2
Fee 10 Points + $1960
Course Date 12/10/2025 (Sun)
Lesson Periods 10:00 - 13:00
Tutor Jodie 區詠珊
Language Cantonese and English
Category Pastry Highlights
Course Type Practical
No. of Lessons 2
Fee 10 Points + $1960
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