tarts and pies class @ Canele

Tuesday 7th. reached Liang court at about 5pm and was so hungry. As planned i head to the japan restaurant inside meidaya. I ordered the black pork spicy ramen that i had with dap before. besides me, there was only one or 2 other customers. i enjoyed my noodles and was satisfied. this was my lunch cum dinner.

after which i went to collect my pre-ordered creampuff. this is on the same level but on the other end of meidiya. as i have limited capacity i only ordered cream puff. here they have light decorated chiffon cakes. they have cheese and green tea flavours. also they have many little cupped milk pudding and otehr flavours. i will be back to try the rest of the desserts! dap if you are reading this and in case i forget to tell u ... they have the little cube dessert that u like.

the pastry has a bite when i sink my teeth into it! the the cream oozes out is so light! love this! i will be back for more. went on to walk around to burn my fats! went into kinokuniya and ended up with an australian food mag and a jap berries recipe mag. thou its all in jap i still got it cos it was so pretty! and had step by step picture to show how to assemble the dessert. will be looking for help in translating these wonderful recipes with chef nan and dap's jap teacher's help!

was glad i arrived earlier to grab a front row seat. nope i am not the first! prob the 6th. as usual i sit and read thru my recipes before class starts. Chef Pang. friendly guy. read about him before attending this class. his achievements are great! envy! he prob doing what he likes and is doing it so well. yes i have attended fruit and chocolate tart class but am so glad he did many variations and i learnt new stuff! mainly i was here to learn the flaky dough - Pate a Brisee and to make quiche! we were served drinks in the class and i had their signature drink, lemongrass tea.

then they served us each a quiche for dinner. i tried it while its hot and i liked it! i will definitely try this recipe! then i got the nice people there to help me pack it, i wanted to share with gx and i was still so full!


just using the same tart/pie base and cream, he showed us more variations that we can have. that was nice cos that was why i wanted to attend his class to learn variations but didnt expect he would show us so much more! also e showed us different ways to decorate. sour cherries pie with pastry stripes. pear tart. i love pears! also he made an apple pie and nutella chocolate pie.

also he made an apricot pie. this had crumbles on the top.he decorated this tart with expensive chopped pistachio nuts and icing sugar! everything looked so good! then he went on to assemble a fresh fruit tart. he wanted to serve this tart to all of us but most of us opt for it to be taken home.

still i ask to try the mascarpone whipped cream that he served with the strawberry tart. woo the cream tasted so good! thanks to the lady who decided to have hers, i got to take a shot on how it was served. i took a picture with chef pang and looking forward to attend his other classes. thou its a sit down class, i did learn a great deal and went home with new recipes!

gx was sweet to come by to pick me up and since we were too early to go pick his parents, we stopped by at novena and tried some of the tarts! in all i get to take home 7 types of tart or pie in nice canele boxes!


gx and i finished up the quiche and then we had the strawberry tart as i was afraid the cream would melt and make a mess when we get home. the strawberries were alittle sour for our liking. then we moved on with the chocolate nutella pie! THIS is soooo good! heavenly! i will prob find time to try this recipe!

the normandy apple pie with flambe apples is nice and light. i light the glaze on it. i always like glaze on my fruit tarts. among the fruit tarts, i love the pear tart best! this is really good! i hope when i make this, i would be able to slice the pear thinly and evenly like chef did!

the sour cherry pie vs apricot tart. the apricot tart was more sour than the cherry pie! the sour cherry pie surprise me with its tinge of sour, then like chef pang said the sweetness of the fruit will surface and its nice. thus it was more sweet than sour. the crumble on the apricot tart complements the apricot, the crumble added texture to the tart! i want more of the nutella pie, pear tart and quiche!