Petite Fours Baking Class
So, recently, I attended a Petite Fours Baking class using my SkillsFuture credits! To be honest I did not know what to do with my SkillsFuture credits until my friend showed me some courses and of course I had to go for some baking classes.
Petite Fours are small cakes, "petite" from the French word for small, and "fours" from the French word for oven. They could be things like profiteroles, mini tarts and just cakes cut / assembled into small sizes, really.
So one Sunday morning, I was at the Culinary On studio bright and early and raring to go!
Look at all the ingredients for the day ahead!
And here's what we made on that day:
Mini Tarte Tatin (apple tart)
Mini Lemon Tart
Brownies
Profiteroles
Raspberry Mousse
Sounds yum, right? The class is really good for home bakers who want to pick up more baking skills and gain guidance on how to do certain techniques. We learnt how to whisk egg whites into meringue by hand, make lemon curd and creme patissiere, piping and what is ribbon stage that is so important to make your cakes fluffy and light!
After a long day, we finally managed to put together all the components for our tarts and cakes!
The best part: we got to bring all these goodies home and we did not need to do any of the washing up!
I have posted the links related to the class below if you are interested:
http://www.skillsfuture.sg/credit
https://culinaryon.sg/
Petite Fours are small cakes, "petite" from the French word for small, and "fours" from the French word for oven. They could be things like profiteroles, mini tarts and just cakes cut / assembled into small sizes, really.
So one Sunday morning, I was at the Culinary On studio bright and early and raring to go!
Look at all the ingredients for the day ahead!
And here's what we made on that day:
Mini Tarte Tatin (apple tart)
Mini Lemon Tart
Brownies
Profiteroles
Raspberry Mousse
Sounds yum, right? The class is really good for home bakers who want to pick up more baking skills and gain guidance on how to do certain techniques. We learnt how to whisk egg whites into meringue by hand, make lemon curd and creme patissiere, piping and what is ribbon stage that is so important to make your cakes fluffy and light!
Not to forget, we learnt how to make profiteroles! It's a really special method that involves cooking dough over a stove and we have to watch the profiteroles carefully in the oven so that they don't collapse.
Getting ready to pipe some chocolate icing on our brownies!
And tada!
The best part: we got to bring all these goodies home and we did not need to do any of the washing up!
I have posted the links related to the class below if you are interested:
http://www.skillsfuture.sg/credit
https://culinaryon.sg/
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