Tiramisu with Raspberry and Hantien & Olive Mediterranean Bread with Thyme 

Everybody knows what a classic tiramisu is. But one with raspberries and brown sugar jelly? Unheard of. This modern tiramisu is both the comfort food that you remember, elevated by the fruity fragrance of raspberries.Simply melt in your mouth indulgence. 

Infused with the flavours of savoury olives and thyme, the Mediterranean bread gives of that warm enticing aroma that just makes you want to eat it all at once. The crusty texture works perfectly with a good portion of lightly salted butter.  

YOU'RE LEARNING

  • Learn to whip the egg white and cream
  • Learn to get the optimal texture on folding
  • Learn to obtain a creamy texture out of the egg yolk
  • Learn the proper techniques in dough mixing
  • Learn techniques to fold the dough
  • Learn to obtain the optimal temperature for baking

DETAILS

Duration: 3.5 hours

Take home portion: 8 cups (80 grams each) 2 pieces of 300 grams bread loaf and a 7" cake

Type: Hands-on

Adolescent Policy: Adolescents 12 - 17 years old can enrol for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enrol as well.

Children Policy: Children aged 9 – 11 years old can enrol for class but must be accompanied by a paid adult

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.

The class starts on time. If the 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 are expected from each participant.

Are Bookings Refundable?

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 at least 24 hours before the start of class. e.g. class starts 9.30am on Tuesday, please email in by 9am on Monday. Availability of class to be transferred to is subject to the final decision of RedMan Baking Studio.

For weekend classes, please inform customer service of your intentions by Friday at 5pm.

No refunds will be given for unattended classes.

Click on this link to contact customer service: https://www.redmanshop.com/contact-us

Class Cancellations

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 Patrick Pang

Chef Patrick is a veteran in area of cakes, bread and pastries. He helmed the fort as a pastry chef in the hotel industry for over 15 years. He travels often to Cambodia and Philippines to conduct demos and training for the REDMAN brand. Amidst his busy schedule, he continued to impart his wealth of knowledge and love for the trade to his students at Phoon Huat for almost 20 years and still loving what he does.

Baking Hands-on

0630 Raspberry Tiramisu & Bread

monetization_on  Beginner place The Star Vista Studio
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  Select Class 
 

Tiramisu with Raspberry and Hantien & Olive Mediterranean Bread with Thyme 

Everybody knows what a classic tiramisu is. But one with raspberries and brown sugar jelly? Unheard of. This modern tiramisu is both the comfort food that you remember, elevated by the fruity fragrance of raspberries.Simply melt in your mouth indulgence. 

Infused with the flavours of savoury olives and thyme, the Mediterranean bread gives of that warm enticing aroma that just makes you want to eat it all at once. The crusty texture works perfectly with a good portion of lightly salted butter.  

YOU'RE LEARNING

  • Learn to whip the egg white and cream
  • Learn to get the optimal texture on folding
  • Learn to obtain a creamy texture out of the egg yolk
  • Learn the proper techniques in dough mixing
  • Learn techniques to fold the dough
  • Learn to obtain the optimal temperature for baking

DETAILS

Duration: 3.5 hours

Take home portion: 8 cups (80 grams each) 2 pieces of 300 grams bread loaf and a 7" cake

Type: Hands-on

Adolescent Policy: Adolescents 12 - 17 years old can enrol for class without an accompanied adult. If an adult wishes to accompany the adolescent, the adult must enrol as well.

Children Policy: Children aged 9 – 11 years old can enrol for class but must be accompanied by a paid adult

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.

The class starts on time. If the 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 are expected from each participant.

Are Bookings Refundable?

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 at least 24 hours before the start of class. e.g. class starts 9.30am on Tuesday, please email in by 9am on Monday. Availability of class to be transferred to is subject to the final decision of RedMan Baking Studio.

For weekend classes, please inform customer service of your intentions by Friday at 5pm.

No refunds will be given for unattended classes.

Click on this link to contact customer service: https://www.redmanshop.com/contact-us

Class Cancellations

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 Patrick Pang

Chef Patrick is a veteran in area of cakes, bread and pastries. He helmed the fort as a pastry chef in the hotel industry for over 15 years. He travels often to Cambodia and Philippines to conduct demos and training for the REDMAN brand. Amidst his busy schedule, he continued to impart his wealth of knowledge and love for the trade to his students at Phoon Huat for almost 20 years and still loving what he does.

Upcoming Classes

03 First Session 03 Other Session(s) 03 Other Available Dates

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Dates not available?
Let us know!

Upcoming Classes


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