Making macaron can be a challenge to a lot of people and achieving consistent results may sometimes be daunting. In this workshop Chef Tan Phay Shing will be sharing with students the basic of making reduced sugar French Macarons.
However with Chef Tan, macaron is beyond just typical circular shapes, and in this workshop, chef will be demonstrating how to pipe the bear and create pop-up features on macaron shells like the snout and limbs.
In addition, you will also learn how to make your matcha white chocolate ganache that will perfectly combine with the cute pretty bears holding flower. This is a demo and hands-on workshop.
Chef Tan Phay Shing, the author of Creative Baking: Macarons book which is a best seller in its own category, also a SAHM who’s super creative with her edible artworks, ideas and plays with designs on very basic products like macaron, cookies, chiffons, breads and all.