Shermay's Cooking School

Shermay's Cooking School - May 2009 Schedule

FRI

SAT

SUN

Labour Day, Public Holiday

Closed

Retail Shop & Office Hours: 11.30am-8.00pm

No class

Retail Shop & Office Hours: 1.30pm-8.30pm

No class

Tue-Fri, Retail Shop &
Office Hours: 11.30am-8.00pm (Closed on Mon)

Retail Shop & Office Hours: 11.30am-8.30pm

3.00pm-6.00pm

(3hrs)

Guest Chef Patrick Heuberger
Award Winning Exec Chef,
Au Petit Salut

Demo +
Substantial Food Tasting.

Non-Members: S$119 nett*
Members: S$107.10 nett

Prepayment Required.

SEASONAL:
WHITE ASPARAGUS & WILD MUSHROOMS

(New Recipes!)

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Enjoy white asparagus at the height of the season. We will be cooking and serving white asparugus from Beelitz, of the Berlin-Brandenburg region in Germany, which has an exquisite flavour and texture.

White Asparagus with Hollandaise (Mousseline) Sauce

White Asparagus Cream Soup Infused with Truffle Oil

White Asparagus and Braised Morels Gratiné with Cheese

White Asparagus and Fricassée of Chanterelles Mushrooms, Poached Egg and Smoked Duck

Iced Gryphon Artisan Tea Served.

Priority Booking for De Dietrich Voucher holders

Retail Shop & Office Hours: 1.30pm-8.30pm

3.00pm-6.30pm

(3hrs 30mins with an interval)

Award-Winning Chef & Cookbook Author Anderson Ho

Demo + A Substantial Food Tasting.

Non-Members: S$119 nett*
Members: S$107.10 nett

Prepayment Required.

CHEESE: 6 EASY WAYS

(New Recipes!)

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Pasta
Mac and Cheese - baked macaroni and cheese is a wonderful combination of comforting textures: toothsome pasta, a velvety cream sauce made with various types of cheese, and crunchy, buttery seasoned breadcrumbs

Fondue
Swiss Cheese Fondue with Garlic Bread, Olive Bread and Baguette

Savoury
Brie & Toasted Macadamia Parcel with Spiced Honey
Sauce

Canape
Goat Cheese Wanton with Tomato Gelée and Basil Oil

Salad
Salad of Bocconcini "mini mozzarella", Slow-Roasted Vine Tomatoes, Citrus Fruits and Rocket Leaves with a Sherry Dressing

Sandwich
Warm Emmenthal Cheese Encased in Zucchini Parcel on Sweet Capsicum Coulis with Toasted Hazelnut and Lemon Thyme

Iced Gryphon Artisan Tea Served.

Priority Booking for De Dietrich Voucher holders

Tue-Fri, Retail Shop &
Office Hours: 11.30am-8.00pm (Closed on Mon)

2.30pm-6.30pm

(4hrs with an interval)

Guest Pastry Chef Joycelyn Shu

Demo + Hands-On Workshop + Your Handcrafted Chocolate Fudge Cake to Take Home + Comprehensive Recipe Pack + Bonus Section with Extra Recipes, Ideas & Serving Suggestions

Non-Members: S$220 nett*
Members: S$198 nett

Prepayment Required.

THE ULTIMATE FUDGE CAKE WORKSHOP

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MASTER RECIPES

The Ultimate Chocolate Fudge Cake comprising of:

Ultra Moist & Tender Chocolate Cake
An Easy Chocolate Cake Recipe with Guaranteed Delicious Results, using a unique technique/format to ensure the most tender possible texture

Creamy Chocolate Fudge Frosting
A Deep, Dark & Decadent Chocolate Fudge Frosting

TECHNIQUES

Mastering Mise-en-Place
Meticulous & Accurate Preparation and Measuring is the key to success; learn how

Layer Cake 101
How to effortlessly split, fill & frost a layer cake with professional results

Small is Beautiful
Crafting Miniature Chocolate Cakes using recipes from this recipe pack

Finishing School
Simple yet gorgeous finishes for your handcrafted layer cake masterpiece include:

Stippling/Swirling
Using a spoon or offset palette knife to create a casual chic finish

Combing
Using a fork or cake decorator’s comb to draw straight or wavy decorative lines

Gold Leaf
Gilding your cake for a luxurious finish

Writing
Using chocolate to pipe a message

Chocolate Curls
How to make these easy yet stunning decorations

Toasted Nuts
How to finish a cake’s sides using flaked or chopped toasted nuts

Piping
Using tips to pipe decorative borders and accents

BONUS SECTION WITH EXTRA RECIPES & IDEAS FOR OTHER CHOCOLATE LAYER CAKES

Chocolate Cake Variations
Chocolate Orange Cake; Chocolate Lemon Cake; Chocolate Coffee Cake

White Chocolate Buttercream
using Valrhona Ivoire White Chocolate: A Rich & Luxurious Buttercream that’s the perfect foil to an intense chocolate cake. Variations: Orange & White Chocolate Buttercream; Lemon & White Chocolate Buttercream; Raspberry & White Chocolate Buttercream

Milk Chocolate Frosting
using Valrhona Jivara Lactée 40% Milk Chocolate: A Creamy & Comforting Chocolate Frosting. Variations: Mocha Frosting

Dark Chocolate Glaze
using Valrhona Equatoriale Noire 55% Dark Chocolate: A Dark Chocolate Glaze for a Silky & Shiny Finish

Layer Cakes
Orange Grove Chocolate Cake; Lemon Surprise Chocolate Cake; Framboise; Mocha Madness

Read more on Joycelyn's Blog

Priority Booking for De Dietrich Voucher holders

Taikoo Sugar

Retail Shop & Office Hours: 11.30am-8.30pm

2.30pm-6.30pm

(4hrs with an interval)

Guest Pastry Chef Joycelyn Shu

Prepayment Required.

THE ULTIMATE FUDGE CAKE WORKSHOP

See more details

Read more on Joycelyn's Blog

Priority Booking for De Dietrich Voucher holders

Taikoo Sugar

Retail Shop & Office Hours: 1.30pm-8.30pm

2.30pm-6.30pm

(4hrs with an interval)

Guest Pastry Chef Joycelyn Shu

Prepayment Required.

THE ULTIMATE FUDGE CAKE WORKSHOP

See more details

Read more on Joycelyn's Blog

Priority Booking for De Dietrich Voucher holders

Taikoo Sugar

Tue-Fri, Retail Shop &
Office Hours: 11.30am-8.00pm (Closed on Mon)

Retail Shop & Office Hours: 11.30am-8.30pm

3.00pm-6.45pm

(3hrs 45mins with an interval)

Celebrity Guest Pastry Chef Daniel Tay, CEO Bakerzin

Demo + A Box to Take Home + Cookbook Signing of 'Just Desserts'.

Non-Members: S$129 nett*
Members: S$116.10 nett

Prepayment Required.

BREAD FOR THE HOME BAKER

(New Recipes!)

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Mini Raisin Bun
A soft crust bun perfect for breakfast or tea

Dinner Roll Plain
A hard crust bun perfect for any meal

Ciabatta
A moist Italian bread made with olive oil, which has a crisp crust, large air holes and is shaped as a small loaf

Focaccia
A large flat Italian bread, sprinkled before baking with olive oil, salt and herbs

Sponge-Dough Method
A method whereby part of the ingredients ferments for a short amount of time, after which the sponge is added to the main recipe

Priority Booking for De Dietrich Voucher holders

Retail Shop & Office Hours: 1.30pm-8.30pm

3.00pm-6.45pm

(3hrs 45mins with an interval)

Celebrity Guest Pastry Chef Vincent Bourdin

Chocolate Appreciation + Demo + Food Tasting.

Non-Members: S$129 nett*
Members: S$116.10 nett

Prepayment Required.

VALRHONA CHOCOLATE

(Special Chocolate Class)

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Chocolate Appreciation

1. From Bean-to-Bar:
Understand Valrhona's stringent process of selecting, roasting and processing its artisan chocolate

2. Chocolate Tasting
Learn how to fully appreciate the nuances of fine chocolate

Demo + Food Tasting of Dessert 'New World':
A sphere of dark chocolate that collapses when warm chocolate sauce is poured over it, revealing an interior of soft & crunchy textures. Each component is designed to create this impressive plated dessert; but can also be used on its own or in other easier dessert recipes.

Components

1. Chocolate Sphere
Tempering (melting & recrystallising) chocolate via seeding method - suitable for home use

2. Streusel
A delicious butter & almond crumble, a key component that can be used in another desserts

3. Grué Mix
A thin and crunchy layer of caramelised sugar and cocoa nibs (grué)

4. Manjari Cremuex
A basic custard, which is then combined with Manjari 64% dark chocolate

5. Chocolate Sauce
A divine and easy sauce made of Jivara 40% and Manjari 64%

Priority Booking for De Dietrich Voucher holders

Tue-Fri, Retail Shop &
Office Hours: 11.30am-8.00pm (Closed on Mon)

2.30pm-6.30pm

(4hrs with an interval)

Guest Pastry Chef Joycelyn Shu

Prepayment Required.

THE ULTIMATE FUDGE CAKE WORKSHOP

See more details