Palate Sensations Cooking School

Hands-On Macaron Class
@ Palate Sensations Cooking School
(with Chef Felicia Khoo)

Sooooo, after watching 'Locked Up Abroad' on NatGeo, I decided that I wasn't going to waste anymore eggs. Don't ask me how that linked – Im a Twisted Conscious Being.

Continue reading at own risk.

Ok actually, the thought of those inmates fighting for some bread-gone-wrong, while here i was, thrashing away even the freshest batch of Macarons, was revolting.

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Hands-On:

Chocolate Macaron
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56% Dark Chocolate Ganache
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Strawberry Mousse
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Strawberry Compote/Sauce

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I had the Sunday class which runs from 10am – 1pm.

Price: S$150

Aside to the class conducted by Felicia, who is now officially part of Palate Sensations team (Congrats!), I was loving the Kitchen settings. Kinda like Hell's Kitchen minus the tension. And Ramsay.

There was another class on the other side.
Think it was some Chinese Cuisine. Smell was uhmazing!


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Macarons

The French Method.

My Stash

We didn't add in Cream of Tar Tar, so try not to over beat your egg whites.






Macaronage.
(the mixing of dry ingredients to your meringue)

Dusting some cocoa powder on top

Remember to rap the tray a coupla times against the countertop once you've finished piping.

Letting them rest before popping in the oven. They dried quite fast though. Not sure if its the air-conditioned kitchen, the powdered egg whytes or the amount of actual egg whytes.

150 degree Celsius for 15 mins. Macaron surface didn't burn.

(Unlike my usual 160C for 10 mins)

Observation 101:

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(1)

Inside was compact

(hardly any air-pockets)

(2)

Surface was glossy

(3)

Texture bit rough though

(4)

Might consider investing in Silpat

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First Attempt at Strawberry Mousse.

Adding Icing sugar to the whipping cream

Adding some strawberry puree

Voila!

Altogether Now 

I was busy taking pictures of my Macarons at 'anywhere-possible-for-Instagram' that I forgot to decorate my 'Act-Atas-Only' Plate. Usually, i'll just make sure it Looks good and thats about it. Taste, comes no-where close to second. Which is bad. (And that my friend, is the reason why Felicia is conducting and i'm being conducted)

Here is everyone's Plated Dessert Presentation.

Wonder if they rent some space out for us to bake by ourselves.

Definitely coming back! Till we meet again,

Au Revoir

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Chef Felicia