0201 Creme Brulee & Berry Macarons
|monetization_on $125.00 $125.00 $125.00||Beginner||place Serangoon Studio|
|5 seats left!|
|8 seats left!|
|8 seats left!|
|Single Session Single Session Single Session|
28/02/2020, 3 - 6:30pm
29/02/2020, 9:30am - 1pm
29/02/2020, 3 - 6:30pm
CREMe BRULEE AND BERRY MACARONS
Creme Brulee: Recreate the ever popular snuffle dessert at home! Join us in learning how to bake your very own creamy Creme Brulee.
Berry Macarons : A refreshing, tangy and light rendition of the classic macaron. Mixed berries compote and white chocolate whipped ganache sandwiched between macaron shells, finished off with fresh berries.
At RedMan Baking Studio's, our Chefs are constantly coming up with new and creative ways to delight our Baking Studio customers. All recipes are developed in house and come from the many years of experience that our In House Chefs have under their belts. You'll often find that our recipes are unparalleled in their uniqueness and incorporate flavours and techniques from many different cultures. Each class is conducted with passion and our Chefs take the time to make sure everyone learns and brings home a delicious creation!
- How to bake Creme Brulee
- How to prepare a white chocolate whipped ganache
- How to make a mixed berries compote
Duration: 3.5 hours
Take home portion: 2 portions of 14cm Creme Brulee and 3 portions of 8cm sized Macaron Cake
Type: Baking Special Hands-on
Minimum age: 12 years old
This class will be conducted in English only.
Equipment, tools, ingredients, apron and boxes will be provided.
Bring a pen for taking notes.
Participants may have to work in groups depending on class recipe.
Dress in comfortable attire and wear toe covered shoes for protection.
TERMS AND CONDITIONS
Only paid and registered participants may join the class.
Class starts on time. If class has already started for 20 mins or more, latecomers will not be admitted to the class. No refunds will be given.
All remaining ingredients and tools are to remain in the baking studio.
Participants are required to wash up during and after class. General housekeeping is expected of each participant.
General social etiquette and decorum during class is expected from each participant.
Are Bookings Refundable?
Starting 10 February 2020, all confirmed bookings are non-refundable. You may transfer to another class that is occurring within 30 days from the original class or send a replacement participant.
To send a replacement participant, please inform customer service at least 24 hours before class via email.
To transfer to another class, please contact customer service 24 hours before the start of class. e.g. class starts 9.30am on Tuesday, please email in by 9am on Monday.
For weekend classes, please inform customer service of your intentions by Friday 5pm.
No refunds will be given for unattended classes.
Click on this link to contact customer service: https://www.redmanshop.com/contact-us
For confirmed bookings made 9 February and earlier, a refund or transfer of class on course date is strictly not allowed except for the following reasons:
a. On medical grounds with an medical certificate (MC) with the same date as class date. MC must be emailed to email@example.com within three (3) working days. No further refund or transfer of course will be entertained after the three (3) working days grace period.
b. On compassionate grounds.
Refund process is dependent on the mode of payment used.
a. Paid by Cash – Refund by cheque or bank transfer. This will take about 3-5 working days
b. Paid by Paypal/Visa/Mastercard – Refund will take 5-7working days.
c. Paid by Credit Card – Refund will be reflected on next credit card statement.
Classes may be cancelled before or on class day if the instructor is unwell.
In the event that class is cancelled, an email will be sent to inform of the cancellation. A full refund will be given.
Chef Jazreel Tan
Jazreel has over 8 years of experience working in French fine dining establishments and Japanese pastry shops and bakery. Trained in French Pastry at Ferrandi Paris culinary institute, she hopes to impart her knowledge and spread the passion for pastries.