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Full House! Galette des rois and Tarte fine aux pomme Class
Saturday 30/11/2019 @ 11:00 - 14:00Free – $101
This class will be conducted in both Japanese and English!
Get ready to celebrate the approaching new year with a thin crust French apple tarte and the Galette des Rois or rather, the King’s Cake.
The Galette des Rois a cake that is traditionally shared at Epiphany, on 6 January in France and it celebrates the arrival of the Three Wise Men.
The King’s cake is composed of a puff pastry cake with almond cream called Frangipan and usually comes with a small figure called the fève (made with bean paste) hidden inside. Some said that whoever gets the piece of cake that has the hidden fève will be blessed and enjoy good luck for the year.I make it from the same fabric.
The Tarte fine aux pomme, or thin crust apple tart will be made with almond cream. This almond cream can be stored frozen, and one can top it with any fruits in season.
The pastry is very compatible with pears and figs, blueberries and Mirabelle, apricot and Karia pears, but this time, we’ll be using apples.
About The Class
This class will be conducted in Japanese, inquiry for English class email@example.com
(We will organize the class once we have 4 attendees!)
– Galette des Rois (King’s Cake)
– Tarte fine aux pommes (thin crust apple tart)
What you can learn at the class
– Making galette des rois from scratch
– Making tarte fine aux pommes from scratch
What’s included in the ticket fee?
Class fee, ingredients, apron on loan, a galette des rois (19cm) and a tarte fine aux pommes to bring back (16cm each), light-lunch (galette des rois and tarte fine aux pommes) & recipe.
Please bring along a container box and a bag to bring the cakes back home.
For hygiene purposes, please remove rings and bracelets during the classes.
Almond cream is used for Galette, so please be aware of those who are allergic to nuts
About Culinary Instructor Madame Simon
Madame Simon is Japanese lived in Paris, France more than 10 years, where she learnt cooking skills at several culinary schools and Boulangeries (Baker shops in French). She elaborated her French homemade cuisine from recipes learnt from her mother in low.
Since 2016 she stays in Singapore with her French husband and works as a culinary instructor and an event coordinator of Team Spoonful.
Cooking certification: Ryo-ken (Tokyo 2014) Master Chef Techniques, La Cuisine des Chefs (Paris 2013-4) French-bread making, MAISON LANDEMAINE ( Paris 2015 ) Ecole de Boulangerie EBP (Paris 2014)
*Images are for reference only
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