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2012-08-21
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Our win to the exclusive cooking class by the National Pastry Team and Chef Pang from Antoinette was truly a surprise for me and my hubby. We were really very happy about it and so excited about learning to make some awesome desserts from top chefs. So on the 11th of August, me and my hubby headed over to La Galerie De Dietrich to attend the cooking class. We had the privilege to learn 3 desserts and watch as the chefs prepare them. They do make it look so easy (until you try it at home yourself
Our win to the exclusive cooking class by the National Pastry Team and Chef Pang from Antoinette was truly a surprise for me and my hubby. We were really very happy about it and so excited about learning to make some awesome desserts from top chefs.
So on the 11th of August, me and my hubby headed over to La Galerie De Dietrich to attend the cooking class. We had the privilege to learn 3 desserts and watch as the chefs prepare them. They do make it look so easy (until you try it at home yourself ) and they are really good at their job.
The first dish we were taught was how to make Chocolate Morello Cherry Parfait with Joconde Sponge. After which we were giving to taste this yummy dessert that is a combination of Caraibe Rich Chocolate, Cherry Confit and Joconde Sponge cake topped with ice cream and cherry. This dish has a soft creamy texture and it just melts in the mouth with every spoonful you eat and the cherry confit adds a unique punch and flavour this delicious dessert.
The second dessert was Choux Tanariva Framboise an another super yummy dessert which left us licking the spoon and bowl. This dessert is rich in cream and taste very delicious.
The third and most amazing dessert was the Tropique which was a whole combination of many desserts wrapped up in one. This one has rich chocolate glaze and a chocolate and strawberry topping. You have to eat it and then you just can't stop eating it.
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