焙茶脆皮泡芙

焙茶是經過焙煎的綠茶，多了一份烘焙風味。在此工作坊，你會跟我們的老師Rinn學習如何造出泡芙麵糊最理想的濃稠度、焙茶味濃的鮮奶油卡士達（creme diplomat），以及香脆可口的碧根果脆脆。由焗製泡芙開始，至組合與裝飾，每人會完成6顆焙茶脆皮泡芙。

Hojicha Choux au Craquelin

In this workshop, you are going to learn how to cook your own choux batter to achieve the best consistency as well as the craquelin (crispy cookie on top of the choux). And be ready to get wowed by Rinn's creation of the hojicha creme diplomat and pecan brittles for flavouring your choux puffs.

And we also cover the part of how to decorate your choux with a blob of whipping cream and the pecan brittles, to make sure you can serve your choux to your friends or family right away after class!

You can take away with 6 pieces of choux in a minimal paper box. A max of 8 people in a class.

Here comes the first baking workshop held at our new cafe, Between Haru, with our newly invited guest teacher Rinn who was trained at Le Corden Bleu in London. You are welcome to join us and may her passion towards baking and interpretation of beauty brightens your day with some sweet treats.