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2023 Galette des Rois (Hand-Rolled King's cake) by TW Million Chef Chiu, Chih-Wei(百万技师-邱智偉師傅)

$380.00


Galette des Rois (Hand-Rolled King's cake) by TW Million Chef Chiu, Chih-Wei (百万技师-邱智偉師傅)

Date : 2023 (Sunday)
Time : 9am - 5pm 
Class Type : Hands-on & Demonstration 



Galette des Rois (King's Cake)
Chef Chiu specially went to Japan to study the technique, also add in his own experience, and especially chose the viron flour to present the king's cake, so makes the end product can be more differentiated. In this class, Chef Chiu will teach the way of wrapping butter is the reverse method to increase the mouthfeel.

》Extra Item《
Steamed Queen Toast
The most popular steamed toast in Japan nowadays, its baked in a steam oven. During the baking process, shorten the baking time by add in a lot of steam. The surface of the toast will come with a special thin skin.

》Butterfly Cookie《
Butterfly cookie made from the scraps of the king's cake, can be used to create delicious afternoon tea snacks without wasting.

 

國王派(法語:galette des Rois)
是法國人在每年1月6日天主教主顯節前後食用的一種圓形餅狀蛋糕,由千層酥加上杏仁奶油餡烤制而成。名義上為了紀念基督教「聖經」記載的東方博士們朝見襁褓中的「耶穌」的事件。

👑國王餅的歷史可以追溯到古羅馬時代的農神節,當時羅馬人在節慶的宴會上在糕點中放置蠶豆,分給奴隸,吃到蠶豆者成為「一日國王」,享受一天的特權。基督教統治歐洲之後,教會將這一傳統與東方三博士聯繫起來,並將蠶豆換成幼年耶穌的瓷製小像,但在法語中仍稱為「蠶豆」(fève)。儘管宗教色彩已經淡化,大部分法國人在1月初的親朋聚會中仍會分食國王餅,吃到「蠶豆」者成為幸運兒,得到他人的祝福。

百万技師邱師傅的这堂课將使用法國Viron T55麵粉,及諾曼第產區認證伊思尼奶油,烘烤出黃金奶油香氣,反覆壓摺的千層派皮(使用反摺法油包皮),每一口都吃得到卡滋卡滋的香酥口感,香氣撲鼻,美味的餡料結合手工繪的派面,费工的製作,卻也是最耐人尋味的傳統糕點。

》加碼品項《
蒸汽皇后吐司
現今日本最流行的蒸汽吐司,使用蒸汽烤箱烤焙,烤的過程中全程加入大量蒸汽,縮短烤焙時間吐司表面呈現特殊薄皮。

蝴蝶酥
利用國王派的邊角料做出來的蝴蝶酥,不浪費成本又能加以運用創造美味下午茶小點心。

 

Description

Chef Chiu, Chih-Wei
Professional baker
baker and lecturer

Experience
Fush - The baking technician of French MOULINS VIRON Flour
World-renowned French flour viron - brand ambassador in Asia
Wu BaoChun Bakery
Master Cao's Bakery
Director of Kaohsiung Wu Bao Hao Bakery
First-phase overseas student of the Japanese TORIGOE Flour 

邱智偉 師傅 經歷
福市企業有限公司代理
世界知名法國粉 viron 亞洲區代言人/烘焙技師
吳寶春麥方店
曹師傅の麵包坊
無寶號烘焙總監
日本鳥越麵粉海外研習一期生

Class Type : 

Maximum of 18 participants.
The class will be conducted in Mandarin, and the English recipes provided.
Demonstration by Chef & participants followed by hands-on session
*Do note that this course is not redeemable with SkillsFuture Credit.


Venue :
Creative Culinaire The School and Caffe Pralet
17 Eng Hoon St, #01-03/04
Eng Hoon Mansions
Singapore 169767 


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