| Objective | Elevate your skill by learning how to create this classic French dessert with advanced technique from making layers of biscuit joconde as the base, fraise crème au beurre (berry buttercream), raspberry ganache, ruby chocolate glaze and ribbon chocolate decoration.
*Will make 5 rectangular pieces of 3cm x 10cm each. *Contains gelatin, liqueur and traces of nuts. |
| Venue | ABC Cooking Studio Singapore (Funan Studio) 107 North Bridge Road #02-29 Funan Singapore 179105 |
| Price | Member: $148 Non-member: $178 |
| Duration | 3 to 3.5 hours |
Please be reminded to bring your own apron and carrier for your lesson.
Apron can be rent at $1 each for participants who did not bring their apron. Carriers are chargeable at $0.50 per piece.
Terms and Conditions:
- This lesson is open to members and non-members.
- Participant must be 13 years old and above.
- NRIC / Passport / Student Concession Card must be presented for verification purposes on site.
- Do be punctual. Customers who are late for more than 10 minutes will not be allowed to join the Lesson. We are not obligated to reschedule the lesson and it will be forfeited with no refund.
- Members are not allowed to register on behalf. Member will be required to present membership card and NRIC for verification purposes on lesson day.
- Payment to confirm a booking is possible by debit or credit card only.
- Registered seat is not exchangeable or refundable under any circumstances.
- Strictly no rescheduling and refund under any circumstances.
- Confirmation details will be sent to paid customers by email. If you do not receive any confirmation email, this means payment and registration is not successful.
- Other terms and conditions apply.
- For any enquiries, please contact us via https://abc-cooking.com.sg/contact/