On the 23rd of June, Shanghai Young Bakers will be collaborating with partner Sinodis to offer a pastry masterclass for professional bakers and bakery lovers! Chef Indy Yu, Sinodis’ Pastry Technical Advisor, will be teaching the class with the assistance of Ines, Shanghai Young Bakers’ Pastry Teacher.
This upcoming masterclass has been themed to be “Summer”, where there will be four French pastry recipes made up of various tropical fruits and cheese. Combined with quality ingredients and recipes, skilled pastry baking techniques and Chef Indy’s in-depth knowledge about pastries, you can look forward to a masterclass that has integrated both theory and practice! Participants can learn the new trends of the baking industry, how to use quality ingredients and develop new recipes from this masterclass through observation and practice.
Let’s have a look at the recipes of this masterclass!
Pistachio Lychee Raspberry Yogurt Cake
A sweet and sour cake specially created for the summer! Combining almond pistachio sponge cake, lychee raspberry filling, yogurt mousse, and chocolate cream, this cake will be a feast for the eyes. How can we integrate these ingredients artfully into cakes and achieve double satisfaction in terms of its visual appeal and flavor despite the complicated procedure? Come on down to see how it can be made possible!
Tropical Styled Cake
Tastes just like its name! With the fragrance of fruits and richness from chocolate, this cake with mascarpone inside will remind you of the tropical regions. This pastry contains soft sponge cake with hazelnut, mango banana jam, Dulcey chocolate mousse and mascarpone. It is also coated with melted hazelnut chocolate. There will be a demonstration of all the important and complex procedures, step by step. During the masterclass, look forward to guidance on how to come up with new recipes to explore the pastry realm! This is also a great chance to learn about Sinodis’ new ingredients and recipes! Isn’t that exciting?
Pineapple Cheese Mousse Cup
This pastry has a light smell with the combination of butter, cheese mousse, pineapple and lemon. Highly recommended given its combination of soft and hard as well as fruity fragrance!
Hazelnut Chocolate Mousse
Here is great news for chocolate lovers! At the start, we will be making some variations for hazelnut! It will be transformed into hazelnut crisp, caramel hazelnut and hazelnut mousse! Then, there will be a layer of Bava Ross mousse on top of the powder-free chocolate cake. Here’s to maximizing the taste of hazelnut and dark chocolate!
Chef Indy and Assistant Teacher Ines will be here to explain to you all the theories, impart you with professional baking techniques, guide you along during hands-on practice and answer any question you raise! We guarantee you a fabulous masterclass! (The ingredients and recipes of these four recipes are provided by Sinodis.)
Chef Indy Introduction
Indy, Yu Qianying, is a graduate in catering management. Before joining SINODIS as a Pastry Technical Advisor, she worked as Pastry Chef in many luxury hotels and well-known restaurants, such as Kempinski Hotel Xi’an, HolidayInn Shanghai Pudong and Hakkasan Bund 18 Shanghai. She is a skilled baker with an International Oral English Level-2 certificate and a Professional Catering Manager Certificate. During the 2008 Olympic Games, she assisted in the catering service for the German delegations. She also worked as senior chef for EXPO2010 Shanghai Australian Pavilion and was in charge of daily production, operation and management of the kitchen and the VIP banquet services.
In 2015, Indy joined Sinodis Foods Co.Ltd., and was responsible for the research and development of products for international customers (such as Starbucks, Costa and Pizza Hut). Apart from that, she also assists renowned chefs from various companies worldwide to make demonstrations in China. Additionally, her company offers the chances to her for training and study abroad such as Tokyo and Singapore.
Assistant Teacher Ines Introduction
Ines graduated from SYB in 2003, worked at Sofitel in Shanghai, and worked for Brioche Doree in Shanghai for around a year after graduation. She was then selected amongst all SYB graduates to further her studies in France for a year. After her seven-month long study in EFBPA, she worked as an intern in a bakery in Paris, owned by her principal MOF Christian Vabert for three months. In 2005, she came back to SYB and teach French pastry. With more than two years of teaching experience in different types of pastry classes (such as corporate classes, weekend baking classes, customized booked classes, etc.), her students all have great reviews of her as a teacher.
Class Details :
Dates: 23rd June 2017 (9:00 am-5:00pm)
Location: SYB’s Professional Baking Center, Suide Lu, Putuo district, Shanghai.
Participants: Requirement of 6 participants to start a class. Maximum of 16 participants. Chinese speakers only.
This masterclass, launched in conjunction with Sinodis, will focus on several ingredients, such as chocolate, butter, cheese and fruit, as well as new products and recipes from Sinodis. Participants will receive a certificate following the completion of the two-day program.
Teaching Method: Demonstration and Hands-on
Tuition fee: 1800RMB (includes lunch, professional uniform and training certificate)
Enjoy a 200RMB discount if you register before 13th June or if you register with a friend (1600RMB each).
Registration:
Registration is completed upon payment of 300 RMB (non-refundable deposit). Balance is due by bank transfer at least 2 days prior to the beginning of the training, or by cash on the first day of the masterclass.
Contact :
Please contact our Social Enterprise Manager, Andrea :
Email: baking@shanghaiyoungbakers.com
Contact Number: 136 8168 7194
