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In this online masterclasses World Pastry Champion Chef Tan Wei Loon will be showcasing his Modern French Pastry from start to finish. Together with the Video and the recipes you can easily recreate these products in your kitchen.:
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A beautiful combination of berry jelly, with creamy vanilla mousse on a chocolate almond sponge base. The pastry is glazed with a shiny red mirror glaze. You will learn how to construct the pastry building all the elements, unmoulding, glazing and garnishing.
A dessert that combines various textures. A crunchy praline base, a hazelnut daquoise and a dense ganache molleuse, finished with a shiny crispy chocolate disk and creamy whipped milk chocolate chantilly.
A modern take on the classic St. Honore. A crunchy sable base topped with raspberry jam and craqueline topped choux pastry filled with raspberry cream elevated and finished off with a perfectly balanced combination of raspberry and rose.
Learn to create the elements and assemble a Crisp Traou Mad cookie base along with a milk chocolate ganache and tangy passion fruit jelly paired with a yoghurt mousse. This dessert is glazed with a clear neutral glaze making it appealing and delicious.
Inspired by the flavours of the classic tiramisu, this is a pastry version made with ladyfinger biscuit base soaked with coffee syrup, a decadent coffee infused ganache and a creamy mascarpone mousse.
A moist blueberry sponge, encasing a delicious blueberry flavored cream cheese mousse along with strawberry jelly and a lady finger biscuit soaked with strawberry syrup
A modern french pastry constructed with a sable base topped with an exotic fruit compote made from pineapple and mangoes, baked with a just like cheesecake sponge. The cake is topped with a creamy milk chocolate whipped ganache
A petit gateau or entremet made with a light hazelnut mousse with a coffee ganache centre and hazelnut dacquoise. It also consists of a hazelnut praline flavoured crunchy base.
A delicious dessert consisting of raspberry confit and pistachio sponge encased with a lychee cream mousse, on a pistachio crumble base.
The heavenly combination of chocolate and orange is recreated in this dessert. It consists of a decadent brownie base, along with a moist chocolate almond sponge, a light orange cream and an orange chocolate ganache filled with chocolate coated walnuts, surrounded by a decadent chocolate mousse.
A combination of spiced berry jelly along with a mint flavoured ganache and caramalised cashew-nuts, surrounded with a dense chocolate mousse. The base for the dessert consists of a moist chocolate almond sponge.