I was invited to the Academy of Pastry Arts Malaysia along with a few other bloggers last Saturday. Thank you Edwin from
Click Click Culinary for the invite.
Chef Guillaume Lejuene, Director of Pastry Arts for the Academy of Pastry Arts Malaysia was to demonstrate on making a gingerbread house. I was looking forward for the session as I've never made a gingerbread house before!
Recipe for the gingerbread house (measurement in grams). The dough is to be refrigerated overnight.
Roll and cut the dough in rectangular shape according to the size you want to house to be and also use molds to cut out shapes for your window and door. Bake the pieces and then assemble them when cooled down.
Icing is not only for decoration but also to hold the gingerbread pieces together.
Apply the icing on the sides to hold the gingerbread house together.
After the icing from the base sets, apply icing on the top for the roof.
Place the roof and apply icing in the center to seal the roof. The ginger bread house is now done!
The next step is decoration. Using the remaining icing, Chef Guillaume Lejuene explained to us the method on creating icicles. Squeeze the icing out and shake off the edge to give a sharp edge which is to achieve the look of an icicle.
Line the icicles on the roof and flatten the tip of the icing on the roof to make it even.
That's not it! Chef Guillaume Lejuene said that it's up to our creativity on how we want to decorate our gingerbread house. He showed us an example by gluing on candies using the icing. The gingerbread house reminds me of the children story Hansel & Gretel. Back to the topic, you can fill the gingerbread house with as many candies as you want. After that, create a 'snow' effect by sifting icing sugar over the house. Viola! The gingerbread house is now complete!
Soon after, it's us bloggers turn to decorate mini gingerbread houses which has been prepared for us.
Clockwise from left:
Edwin,
Jason,
Kash and
Chris all working hard on decorating their gingerbread house.
Before and after of my gingerbread house. The icicles I did were pretty much a failure. LOL
Clockwise from left: Jason, Chris, Kash and Edwin's gingerbread house.
A group photo with Chef Guillaume Lejuene.
We were brought over for tea at the lounge area after completing our decoration. All the breads and pastries in the theme of Christmas were done by Chef Guillaume Lejuene and his students. I was in awe with all the pretty looking pastries and breads especially the macaroons. But the macaroons were not meant to be eaten, only for decoration purpose.
Cinnamon Lemon biscuits and Cardomon Honey biscuits.
Passionfruit Petit Four & Strawberry Petit Four
As small as the name 'Petit' goes, do not underestimate this dessert as it's truly amazing with it's sweet and savoury taste. Petit Four is made of chocolate shell, whipped ganache (passionfruit or strawberry), biscuit joconde and guimauve (marshmallow made out of whipped jelly).
Academy of Pastry Arts Malaysia is offering classes on making Petit Four in
December!
Stollen bread which is usually baked with dried fruits and the Chocholate Moelleux which is baked with rich chocolate filling and topped with raspberry. The gold piece on top of the raspberry? It's not foil, though at first I thought it was. It's actually edible gold leaf :)
Chef Guillaume Lejuene sharing about the Academy of Pastry Arts Malaysia with us.
Academy of Pastry Arts Malaysia was established four months ago offering everyone the opportunity to learn the art of bakery and pastry making under the guidance of
award winning pastry chefs. Even though you're from a different walk of life, Academy of Pastry Arts Malaysia welcomes you with open arms!
Academy of Pastry Arts Malaysia offers
four main courses which are:
Certificate in Pastry and Bakery (9 months)
Certificate: Art of Intermediate Pastry Program (3 months)
Certificate in Bakery Arts (3 months)
Continuing Education (Short term courses which usually takes up to 2 days or 5 days)
Ingredients and uniform are included in the fees. 10% discount is given with full payment on the spot.
If your schedule does not allow, fret not! Academy of Pastry Arts Malaysia also offers
half day classes at RM125 per class during the weekend which you can check out the schedule
here. Academy of Pastry Arts Malaysia accepts up to a maximum of 15 students for half day classes so that each student fully understands and is guided by the chef.
The spacious, bright and clean interior at the Academy of Pastry Arts Malaysia
Pei Minn, a graduate who enrolled in Academy of Pastry Arts to further improve her skills in pastry and bakery while awaiting her internship .
A chocolate opera cake done by a student in Academy of Pastry Arts Malaysia.
It was an eye opening day at Academy of Pastry Arts Malaysia filled with fun experience and delicious pastries & breads.
If you're interested in bakery and pastries for this Christmas, Academy of Pastry Arts Malaysia will be having a 2 days class at RM500! The schedule is available
here.
Academy of Pastry Arts Malaysia
Lot 2-A, 2nd Floor,
Wisma Thrifty,
No. 19, Jalan Barat,
46200 Petaling Jaya,
Selangor, Malaysia.
Tel: +603 7960 3846
Fax: +603 7960 3848
Email: info@academyofpastryartsmalaysia.com
Academy of Pastry Arts Malaysia next intake on their 3 month, 6 month or 9 month Certificate program will begin on the 8th of December 2010!
