But the moment I saw this particular workshop at Shermay's Cooking School - Christmas Special: Japanese-French Baked Treats by Guest Chef Keiko Ishida, I knew I had to make time for it! It's extra special coz Chef Keiko flew in from Japan for the workshop. I mentioned before that I simply love her impeccable style and of course her baked treats which suit my palate very well - light and not too sweet.
5 recipes were demo-ed for this workshop with 1 treat for tasting and a take-home box of 4 treats.
- Yoghurt & Fruit Swiss Roll - Piped biscuit baked then filled with yoghurt cream and a variety of fruits, finished with Christmas decorations.
- Green Tea Dot Swiss Roll - Japanese green tea (Matcha) dot designs on vanilla sponge with green tea cream.
- Green Tea Pound Cake - Green tea butter cake with green tea icing.
- Galette Nante with Kinako - Traditional French Brittany cookies flavored with Japanese soy bean powder (Kinako).
- Yellow Peach Mousse - Simple, light & delicious.
I always like Chef Keiko's swiss roll recipes as her sponge cakes are ever so soft and fluffy. She stressed the importance of folding the batter well to achieve the fluffiness which I have yet to master.
This was in the take-home box. I had it the next morning straight from the fridge and I must rave about it coz the green tea cream was soooo good, it's almost like green tea ice-cream! Combination of vanilla sponge and green tea cream was perfect and complemented by sweet red bean paste. I love it!
Seriously, this is one recipe I vow to try if I am finally free to do so.
Isn't this pretty? Very interesting type of swiss roll, not sponge sponge per se but biscuit. We sampled this in class and I was blown away. The biscuit was slightly crispy on the outside and soft on the inside. I love it that fruits was used. Fruits really complement pastries well and not to mention the 'eye-candy' of lovely colours.
This was definitely a workshop well-worth my time and money and I'm really hoping to attempt the recipes one of these days.