Pauline Chan SG
  • My creations
    • Cookies
    • Cakes
    • Chocolate
    • Pastry
    • Bread
    • Sourdough
    • Flowers & Sugarcraft
    • Moon Cake
  • What about me ?
  • Class (2022)
  • Class Photos
  • Community Bonding
  • Contact & Others
    • Videos
    • Frosty Whip
    • Videos
    • Method (Youtube) >
      • Brownies using BG1600 Rommelsbacher Oven
      • Rommelsbacher BG1600 : Chocolate Chiffon
      • Pizza/country dough Youtube
      • How to use Fond
      • Fond yogurt ice-cream
      • How I ganache my cake in the kitchen (no aircon in Singapore)
      • Country Bread with egg (know the softness)
      • How to make my cookie dough
      • How to whip up 35% dairy cream in Singapore Temperature
      • Strawberry & Lime Jam
      • Baking Note: The importance of salt in bread making
    • Past Orders
    • After Class Help
    • Reviews
  • Past Events
    • Past Events
    • Rommelsbacher Oven Demo >
      • Nov'2018 BEST DENKI Demo
    • Spectra Sec School
    • Changkat Pri School Parents-Child bonding
    • Tangs
    • Carrie event 2016
    • Carrie Event 27Dec2015
    • Class Photos
    • The Vanilla Bean SG Studio
    • Oven
    • Rommelsbacher & Severin Demo
    • Severin & Rommelsbacher Demo Recipes
    • Ikea May2018
    • Mold Mart Class
    • Bakein1
    • CK Tangs Class

14/4/2016

FHA Hi-Tea Challenge Desserts (2016)

0 Comments

Read Now
 
Thankful to be given the opportunity to learn from judges and chefs for this competition. Winning is not important anymore as I have learned the importance of team work and every details and expectations of this challenge.

After the competition on the 12April, I received a confirmation on 14April from Onepa to be a SkillFuture Trainer for 'Cake Icing & Design'. Everyday I am learning and glad I were given the golden chance in every manner.

I am here to share with you the ingredients I used for this hi-tea segment. 

The sugar flowers Roses are molded using Wilton Gumpaste and gel colours I used are Americolors and wilton. The background is a tree bark made form chocolate modelling paste. 

Grace, my team mate prepared the scone by hand method. the jam is a combine effort and it was delicious to pair strawberry jam with golden raisins.

I suggested the Japanese curry puff and its a good recipe to teach in onepa class soon. The puff is handmade from real butter and the texture is flaky and crisp.

The 65% Felchlin chocolate hazelnut tart is soft to bite and coated with Felchlin cocoa nibs. The nibs are slightly caramelize and crunchy.


The dessert glass is a combination of local coffee flavour and top with mascaprone whip and chocolate ganache and crunchy crumbled topping. Felchlin decoration uses Chocolate Transfer sheet. The yellow strip is gold gel.​

It's a lemon Elair prepared and bake by Grace, the lemony flavour is refeshing and melt in my mouth. It was decorated with Felchlin glaze and the sides decorated with Felchline caramelize croqants.​

Lastly the eggless Almond cookies and Crunchy Felchlin milk chocolate cookies are my favourites.
Picture

Share

0 Comments



Leave a Reply.

Details

    ​..... A journey in OnePa...

    with Pauline

    RSS Feed

    by the month

    December 2022
    October 2022
    July 2022
    June 2022
    May 2021
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    May 2018
    April 2018
    March 2018
    January 2018
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016

Powered by Create your own unique website with customizable templates.
  • My creations
    • Cookies
    • Cakes
    • Chocolate
    • Pastry
    • Bread
    • Sourdough
    • Flowers & Sugarcraft
    • Moon Cake
  • What about me ?
  • Class (2022)
  • Class Photos
  • Community Bonding
  • Contact & Others
    • Videos
    • Frosty Whip
    • Videos
    • Method (Youtube) >
      • Brownies using BG1600 Rommelsbacher Oven
      • Rommelsbacher BG1600 : Chocolate Chiffon
      • Pizza/country dough Youtube
      • How to use Fond
      • Fond yogurt ice-cream
      • How I ganache my cake in the kitchen (no aircon in Singapore)
      • Country Bread with egg (know the softness)
      • How to make my cookie dough
      • How to whip up 35% dairy cream in Singapore Temperature
      • Strawberry & Lime Jam
      • Baking Note: The importance of salt in bread making
    • Past Orders
    • After Class Help
    • Reviews
  • Past Events
    • Past Events
    • Rommelsbacher Oven Demo >
      • Nov'2018 BEST DENKI Demo
    • Spectra Sec School
    • Changkat Pri School Parents-Child bonding
    • Tangs
    • Carrie event 2016
    • Carrie Event 27Dec2015
    • Class Photos
    • The Vanilla Bean SG Studio
    • Oven
    • Rommelsbacher & Severin Demo
    • Severin & Rommelsbacher Demo Recipes
    • Ikea May2018
    • Mold Mart Class
    • Bakein1
    • CK Tangs Class