FRENCH PLATED DESSERT CLASS WITH CHEF FREDERIC OGER @ PASTRY INSTITUTE OF ST HONORE
It was definitely one of the best
well-spent Saturday afternoon where we were given the opportunity to hone our
culinary skills particularly in French dessert plating, under the guidance of Chef Frederic Oger, who is the Master Pastry Chef of Pastry
Institute of St Honore located
at TTDI Plaza.
Pastry Institute of St Honore specializes
in Art of Baking, French Patisserie and Confectionery
whose mission is to equip students with the most essential knowledge and
hands-on approach in both their Part Time Master Class as well as Full Time Program.
The Part
Time Courses are designed to suit anyone from the age of 13 years old
onwards, offering different levels of knowledge, techniques and lots of fun, whereas
the Full Time Program emphazied more on French apprenticeship methodology focusing on cause
and effect, reaction of various ingredients- kind of inquisitive laboratory
work where everyone will be playing and experimenting with different flavours,
ingredients and ultimately the techniques on how to dress up the products.
Being an ardent fan of all kind of
sweet indulgence, especially the exquisite and refined culinary genre, this
special dessert plating class has indeed enlightened us further on how a proper
and moreish French dessert can be so easily executed at your own convenience,
provided the right methodology is being adhered too. As such, we were so excited
to get the session started with 3 recipes of the day, namely Panna Cotta,
Blackcherry and Crème Brulee with Apple! Let’s have some fund shall we? (=
See if you can guess which is made by Chef Oger and me =)
See if you can guess which is made by Chef Oger and me =)
***********************
Panna
Cotta
***********************
 |
| C’est bon! |
***********************
Blackcherry
***********************
 |
Like some rum in your
dessert, then by all means, please go ahead. After all, these dainty bites all
boils down to one’s creativity and personal preference, cheers!
|
 |
| Simply luscious! Je me régale....... |
*****************************
Crème Brulee
with Apple!
*****************************
 |
| Miam! |
 |
| C’est très fin! |
So, if you ask us whether is it tough
during the hands on workshop; not quite so, if you really put your heart and
soul into it, and definitely a YES if you’re wondering if we enjoyed ourselves,
hehe. We were sincerely grateful to have Chef Oger who is so patiently guiding
us throughout the class, albeit some minor clumsiness here and there. Despite
that, Chef Oger is still very confident it can be tremendously improved for any
aspiring pastry entrepreneur so long the interest is fueled by passion.
 |
| Merci
beaucoup! |
Chef Oger strongly believes that dessert
can be healthy and easy to make; it’s just a matter of choice in the ingredients
used. So ladies and gentlemen, let’s get up from the couch and start whipping
up some really awesome, healthy and
quick desserts such as what we had tried out during the workshop, or better
still, check out the many professional baking courses (be it part time or full
time) to sharpen the inner talent of yours.
Should you also have that instinct to venture into a serious
patisserie business after picking up the skills over here, Chef Oger and his
team is more glad than happy to share with you their experience from from menu
creation, product development, training to catering. All in all, you would
benefit from the vast range of inputs that surely going to help you develop and
expand your concept, style and ideas- everything from the business perspective.
Hence, remember to follow their page for more updates every now
and then!
PASTRY INSTITUTE OF ST HONORE
“Faut laissez le pain chanter”
“In France, we let
the bread do the talking….”
Location: C-2-1 & C-2-2 TTDI Plaza, Jalan Wan Kadir 3, Taman Tun Dr.
Ismail, 60000 Kuala Lumpur
Contact: +603 7732
9468
Email:
info@pastrysthonore.com.my
Facebook: https://www.facebook.com/pastrysthonore/
Website: http://pastrysthonore.com.my/
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