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Stefani, Manager
Tel +65 6479 8442
shermaycs@yahoo.com.sg
• Customer Service Manager
• Retail Manager
• Internship:
Assistant Chef/Kitchen Helper
(only Shatec, Temasek Poly &
ITE Students may apply)
For enquiries:
Stefani, Manager
Visitors
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NOVEMBER 2008 |
Fri |
Sat |
Sun |
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1 |
2 |
Retail Shop & Office Hours:
1.30pm-8.00pm
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Retail Shop & Office Hours:
11.30am-8.30pm
Class: 3.00pm-6.45pm
(3hrs 45 mins w/ an interval)
Guest Pastry Chef Joycelyn Shu
Demo + Food Tasting + Handcrafted Candies to Take Home + Comprehensive Recipe Pack + Bonus Section with Extra Recipes, Ideas & Serving Suggestions! S$149 nett* (Members Price S$134.10). Prepayment Required.
CHRISTMAS SPECIAL:
HOLIDAY CANDY SHOP
(New Recipes!)
Madagascar Bourbon Vanilla Bean Marshmallows
(Variations: Peppermint Marshmallows; Rosewater Strawberry Marshmallows)
Honeycomb Crunch
Mocha Walnut Fudge with Valrhona Jivara Lactée 40%
Milk Chocolate
Spiced Fig, Pistachio &
Valrhona Manjari 64%
Dark Chocolate Logs
Bonus Section with Extra Recipes, Ideas & Serving Suggestions:
S'mores:
Toasted Homemade Graham Crackers topped with Valrhona Equatoriale Noire 55% Dark Chocolate and Madagascar Bourbon Vanilla Bean Marshmallows
Rocky Road Fudge:
Valrhona Equatoriale Noire 55% Dark Chocolate Fudge studded with Madagascar Bourbon Vanilla Bean Marshmallows & Pecans
Hot Chocolate:
The ultimate hot chocolate with Valrhona Araguani 72%
Dark Chocolate, topped with Madagascar Bourbon Vanilla Bean Marshmallows
Honeycomb Crunch Sundaes: Valrhona Araguani 72% Dark Chocolate Sorbet
topped with Honeycomb Crunch & Butterscotch Sauce
"Crunchie":
Honeycomb Crunch dipped in Valrhona Equatoriale 55% Dark Chocolate Glaze
Chocolate Graham Crackers: Homemade Graham Crackers dipped in Valrhona
Equatoriale Noire 55% Dark Chocolate Glaze
Read more on Joycelyn's Blog
Priority Booking for De Dietrich Voucher holders
|
Retail Shop & Office Hours:
1.30pm-8.00pm
Class: 3.00pm-6.45pm
(3hrs 45 mins w/ an interval)
Guest Pastry Chef Joycelyn Shu
Demo + Food Tasting + Handcrafted Candies to Take Home + Comprehensive Recipe Pack + Bonus Section with Extra Recipes, Ideas & Serving Suggestions! S$149 nett* (Members Price S$134.10). Prepayment Required.
CHRISTMAS SPECIAL:
HOLIDAY CANDY SHOP
(New Recipes!)
Madagascar Bourbon Vanilla Bean Marshmallows
(Variations: Peppermint Marshmallows; Rosewater Strawberry Marshmallows)
Honeycomb Crunch
Mocha Walnut Fudge with Valrhona Jivara Lactée 40%
Milk Chocolate
Spiced Fig, Pistachio &
Valrhona Manjari 64%
Dark Chocolate Logs
Bonus Section with Extra Recipes, Ideas & Serving Suggestions:
S'mores:
Toasted Homemade Graham Crackers topped with Valrhona Equatoriale Noire 55% Dark Chocolate and Madagascar Bourbon Vanilla Bean Marshmallows
Rocky Road Fudge:
Valrhona Equatoriale Noire 55% Dark Chocolate Fudge studded with Madagascar Bourbon Vanilla Bean Marshmallows & Pecans
Hot Chocolate:
The ultimate hot chocolate with Valrhona Araguani 72%
Dark Chocolate, topped with Madagascar Bourbon Vanilla Bean Marshmallows
Honeycomb Crunch Sundaes: Valrhona Araguani 72% Dark Chocolate Sorbet
topped with Honeycomb Crunch & Butterscotch Sauce
"Crunchie":
Honeycomb Crunch dipped in Valrhona Equatoriale 55% Dark Chocolate Glaze
Chocolate Graham Crackers: Homemade Graham Crackers dipped in Valrhona
Equatoriale Noire 55% Dark Chocolate Glaze
Read more on Joycelyn's Blog
Priority Booking for De Dietrich Voucher holders
|
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8 |
9 |
Retail Shop & Office Hours:
1.30pm-8.00pm
|
Retail Shop & Office Hours:
11.30am-8.30pm
Class: 3.00pm-6.45pm
(3hrs 45 mins w/ an interval)
Guest Pastry Chef Joycelyn Shu
Demo + Food Tasting + Handcrafted Treats to Take Home + Comprehensive Recipe Pack +
Bonus Section - The Art of Meringue: A Guide to Fabulous Holiday Ideas + Illustrated Guide to Meringue Treats. S$139 nett*
(Members Price S$125.10). Prepayment Required.
CHRISTMAS SPECIAL:
BAKED TREATS
(New Recipes!)
Rich Valrhona Equatoriale Noire 55% Chocolate Pudding, A versatile recipe that can be served hot or cold
Sticky Date & Toffee Bundt served with Brown Sugar Whipped Cream (Variation:
Sticky Date & Toffee Mini Puds)
Chocolate Gingerbread Cupcakes with Valrhona Perles
Valrhona Cocoa Meringue
Kisses (Variations: Classic Meringue, flavoured with pure extracts of your choice)
Bonus Section -
The Art of Meringue: A Guide
to Fabulous Holiday Ideas
Meringue Cookie Shapes: Techniques for shaping/piping Poinsettias, Shells, Porcupines, etc.
Recipes for filling Meringue Cookie Sandwiches
- Salted Caramel
- Peppermint Chocolate Filling
Meringue Tartlet Shells:
How to shape and fill with preserves, curds etc of your choice
- Mini Pavlovas: How to shape and fill with flavoured whipped cream and fresh fruit of your choice
- Meringue Boxes: How to construct a beautiful edible container for holding scoops of sorbet, ice cream etc
- Meringue Mushrooms: The ultimate Christmas cake decorations. Or simply enjoy as a cookie!
Illustrated Guide to
Meringue Treats
A handy annotated visual guide for convenient future reference
Read more on Joycelyn's Blog
Priority Booking for De Dietrich Voucher holders
|
Retail Shop & Office Hours:
1.30pm-8.00pm
Class: 3.00pm-6.45pm
(3hrs 45 mins w/ an interval)
Guest Pastry Chef Joycelyn Shu
Demo + Food Tasting + Handcrafted Treats to Take Home + Comprehensive Recipe Pack +
Bonus Section - The Art of Meringue: A Guide to Fabulous Holiday Ideas + Illustrated Guide to Meringue Treats. S$139 nett*
(Members Price S$125.10). Prepayment Required.
CHRISTMAS SPECIAL:
BAKED TREATS
(New Recipes!)
Rich Valrhona Equatoriale Noire 55% Chocolate Pudding, A versatile recipe that can be served hot or cold
Sticky Date & Toffee Bundt served with Brown Sugar Whipped Cream (Variation:
Sticky Date & Toffee Mini Puds)
Chocolate Gingerbread Cupcakes with Valrhona Perles
Valrhona Cocoa Meringue
Kisses (Variations: Classic Meringue, flavoured with pure extracts of your choice)
Bonus Section -
The Art of Meringue: A Guide
to Fabulous Holiday Ideas
Meringue Cookie Shapes: Techniques for shaping/piping Poinsettias, Shells, Porcupines, etc.
Recipes for filling Meringue Cookie Sandwiches
- Salted Caramel
- Peppermint Chocolate Filling
Meringue Tartlet Shells:
How to shape and fill with preserves, curds etc of your choice
- Mini Pavlovas: How to shape and fill with flavoured whipped cream and fresh fruit of your choice
- Meringue Boxes: How to construct a beautiful edible container for holding scoops of sorbet, ice cream etc
- Meringue Mushrooms: The ultimate Christmas cake decorations. Or simply enjoy as a cookie!
Illustrated Guide to
Meringue Treats
A handy annotated visual guide for convenient future reference
Read more on Joycelyn's Blog
Priority Booking for De Dietrich Voucher holders
|
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15 |
16 |
Retail Shop & Office Hours:
1.30pm-8.00pm
|
Retail Shop & Office Hours:
11.30am-8.30pm
Class: 3.00-6.45pm (3hr 45min)
Celebrity Guest Chef
Sam Leong
Demo + Food Tasting + Cookbook Signing
S$149 nett*
(Members Price S$134.10). Prepayment Required.
EARLY CNY SPECIAL: HOMESTYLE CHINESE 1
(New Recipes!)
Baked Honey & Sour Plum Cherry Tomato with King Crab Meat
Double-Boiled Sakura Chicken Consomme with Morel Mushroom
Crispy Whole Live Red Garoupa in Fruits Sauce
Braised "Mee Pok" with Mushroom in X.O. Sauce
Homemade Tofu Panna Cotta
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Retail Shop & Office Hours:
1.30pm-8.00pm
Class: 3.00-6.45pm (3hr 45min)
Celebrity Guest Chef
Sam Leong
Demo + Food Tasting + Cookbook Signing
S$149 nett*
(Members Price S$134.10). Prepayment Required.
EARLY CNY SPECIAL: HOMESTYLE CHINESE 2
(New Recipes!)
Chilled Yashi Pear Crostini
Spinach Broth with Sri Lanka King Crab Meat & Enoki Mushroom
Sweet and Sour Pork Shoulder on Ice
Home-Style Poached Fillet Red Garoupa in Barley
Honey Pineapple Poached in Red Wine
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22 |
23 |
Retail Shop & Office Hours:
1.30pm-8.00pm
|
Retail Shop & Office Hours:
11.30am-8.30pm
Class: 3.00pm-6.45pm
(3hrs 45 mins w/ an interval)
Guest Pastry Chef Joycelyn Shu
Demo + Food Tasting + Handcrafted Treats to Take Home + Comprehensive Recipe Pack +
Bonus Section - The Art of Meringue: A Guide to Fabulous Holiday Ideas + Illustrated Guide to Meringue Treats. S$139 nett*
(Members Price S$125.10). Prepayment Required.
CHRISTMAS SPECIAL:
BAKED TREATS
Rich Valrhona Equatoriale Noire 55% Chocolate Pudding, A versatile recipe that can be served hot or cold
Sticky Date & Toffee Bundt served with Brown Sugar Whipped Cream (Variation:
Sticky Date & Toffee Mini Puds)
Chocolate Gingerbread Cupcakes with Valrhona Perles
Valrhona Cocoa Meringue
Kisses (Variations: Classic Meringue, flavoured with pure extracts of your choice)
Bonus Section -
The Art of Meringue: A Guide
to Fabulous Holiday Ideas
Meringue Cookie Shapes: Techniques for shaping/piping Poinsettias, Shells, Porcupines, etc.
Recipes for filling Meringue Cookie Sandwiches
- Salted Caramel
- Peppermint Chocolate Filling
Meringue Tartlet Shells:
How to shape and fill with preserves, curds etc of your choice
- Mini Pavlovas: How to shape and fill with flavoured whipped cream and fresh fruit of your choice
- Meringue Boxes: How to construct a beautiful edible container for holding scoops of sorbet, ice cream etc
- Meringue Mushrooms: The ultimate Christmas cake decorations. Or simply enjoy as a cookie!
Illustrated Guide to
Meringue Treats
A handy annotated visual guide for convenient future reference
Read more on Joycelyn's Blog
Priority Booking for De Dietrich Voucher holders |
Retail Shop & Office Hours:
1.30pm-8.00pm
Class: 3.00pm-6.45pm
(3hrs 45 mins w/ an interval)
Guest Pastry Chef Joycelyn Shu
Demo + Food Tasting + Handcrafted Treats to Take Home + Comprehensive Recipe Pack +
Bonus Section - The Art of Meringue: A Guide to Fabulous Holiday Ideas + Illustrated Guide to Meringue Treats. S$139 nett*
(Members Price S$125.10). Prepayment Required.
CHRISTMAS SPECIAL:
BAKED TREATS
Rich Valrhona Equatoriale Noire 55% Chocolate Pudding, A versatile recipe that can be served hot or cold
Sticky Date & Toffee Bundt served with Brown Sugar Whipped Cream (Variation:
Sticky Date & Toffee Mini Puds)
Chocolate Gingerbread Cupcakes with Valrhona Perles
Valrhona Cocoa Meringue
Kisses (Variations: Classic Meringue, flavoured with pure extracts of your choice)
Bonus Section -
The Art of Meringue: A Guide
to Fabulous Holiday Ideas
Meringue Cookie Shapes: Techniques for shaping/piping Poinsettias, Shells, Porcupines, etc.
Recipes for filling Meringue Cookie Sandwiches
- Salted Caramel
- Peppermint Chocolate Filling
Meringue Tartlet Shells:
How to shape and fill with preserves, curds etc of your choice
- Mini Pavlovas: How to shape and fill with flavoured whipped cream and fresh fruit of your choice
- Meringue Boxes: How to construct a beautiful edible container for holding scoops of sorbet, ice cream etc
- Meringue Mushrooms: The ultimate Christmas cake decorations. Or simply enjoy as a cookie!
Illustrated Guide to
Meringue Treats
A handy annotated visual guide for convenient future reference
Read more on Joycelyn's Blog
Priority Booking for De Dietrich Voucher holders
|
|
29 |
30 |
Retail Shop & Office Hours:
1.30pm-8.00pm
|
Retail Shop & Office Hours:
11.30am-8.30pm
Class: 3.00pm-6.30pm
(3hrs 30mins)
Guest Chef Patrick Heuberger
Award Winning Exec Chef, Au Petit Salut.
Demo + Food Tasting
S$159 nett*
(Member's Price S$143.10). Prepayment Required.
CHRISTMAS SPECIAL:
LUXE FRENCH
(New Recipes!)
Blinis with Sour Cream & Avruga Caviar: homemade mini pancake topped with sour cream & garnished with caviar
Pan-Seared Duck Foie Gras (Duck Liver) with Black Truffle Shavings
Oven-Roasted Grain-Fed Angus Beef Tenderloin with Creamy Mash Potatoes Garlic Confit, Thyme & Rosemary Jus
Passion Fruit Soufflé
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Retail Shop & Office Hours:
1.30pm-8.00pm
Class: 3.00pm-6.30pm
(3hrs 30mins)
Paris-Trained Pastry Guest Chef Keiko Ishida
Demo + A Box of Freshly Homemade Baked Treats to Take Home!
S$149 nett*
(Members S$134.10). Prepayment Required.
CHRISTMAS SPECIAL: TRADITIONAL BAKED GOODIES I
(2007 Repeat)
Christmas Fruit Cake
a rich dense dark brown cake made with dried fruit (candied orange & lemon peel, dried currants, raisins, sultanas, etc), glacé red & green cherries, spices (cinnamon, star anise, nutmeg), rum & molasses
Stollen
a sweet & dense bread with mixed fruit, a Viennese & German Christmas tradition
Mincemeat Pies/Tartlets
a traditional treat made of mincemeat (candied peel) baked with a custard almond sauce
Mailander
raspberry jam sandwiched between chocolate cookies, a famous traditional Viennese recipe
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