☆ Mont Blanc ☆
☆ Mont Blanc ☆
♡ One of Japanese favourite patisserie
Within this workshop, you will learn how to bake chocolate sponge, chestnut cream, chestnut mousse, crème Chantilly, dark rum syrup and how to assemble and pipe Mont Blanc.
Ingredient
Flour
Cocoa powder
Sugar
Icing sugar
Gelatine
Unsalted butter
Whole eggs
Whipping cream
Double cream
Dark rum
Vanilla pod - optional
Chestnut puree *unsweetened**
Equipment
Electric equipment
Electric mixer
Fan assisted oven
Hand blender
Other utensils
Baking tray with rim (about 20x25cm to Max 25x30cm more wider the tray the sponge will be thinner)
Silicon paper
Medium sized bowls x2
Flour sieve
Whisk
Spatula for mixing
Milk pan x2
Small sieve, like a tea strainer
Special tools for patisserie making
Piping nozzle for Mont blanc
Piping bag x2
Pastry cutter – optional
Small palette knife – optional
Detailed ingredients / equipment list and the ZOOM online class link will be emailed to participants after the booking. Any queries, please feel free to write to Suzue, suzueaoyama@icloud.com
Instructor
Suzue Aoyama
Born and brought up in Osaka, Japan, her family runs a traditional udon noodle restaurant where they also sell wagashi. Suzue was brought up surrounded by many food inspirations. While Suzue helped wagashi making at home, she used to wonder how the patisseries were made next door which led her to discover the world of patisserie.
Suzue studied at the Le Cordon Bleu in London and Paris and obtained both Patisserie and Culinary diplomas. During her training days, she gained various experiences from the world's leading hotels. Eventually, Suzue was promoted to be in charge of the renowned afternoon tea pastries at The Savoy London. She also achieved several awards including the Gold award for Tea Pastries and the Gold medal at the Culinary Olympics.
Suzue co-founded and built the premium brand 'William Curley' which won several chocolate awards and joined the world's leading association, Relais Desserts. During this time she also mentored young pastry chefs who now work successfully as pastry chefs around the world.
Suzue's philosophy is to 'Spread the Joy of Patisseries' and she would love to teach and share her skills with you.
Thank you for a very interesting cookery lesson today. On paper it looked quite straightforward – in practise there was a lot of skill and technique needed. But we really enjoyed the teaching, the cooking and finally the eating.
Both dango were very tasty, due mainly to the sauces, but the chewy texture was also very satisfying. We’re now thinking of other possibilities we can try in the future, using different sauces, perhaps a mango coulis or other fruits.
Have attached a photo to prove we really did make them – but they’re all gone now!
Loving all the Sozai Friends events.
With kind regards
Ken & Fiona Woolfenden
What an amazingly fun workshop! I have since made the steamed buns again for my daughter and she loves them :-) Thank you Chef Suzue for the inspiring class!
Mitarashi dango is one of my all time favourite Japanese mochi sweet, I have made it in the past but not very. Suzue gave us many tips to make it SO good rather than just good.
In the I have used microwave to make mochi from the glutenous rice powder but her method of using the frying pan was so interesting!
Both turned out really well, thank you for the wonderful class!