Master Class Modern French Pastry with MOF Chef Jean Francois Arnaud
MOF Chef Jean Francois Arnaud
Jean Francois Arnaud is an International consultant in Pastry & Bakery since 2006. He is based in Malaysia from where he travel all over Asia and Middle East to conduct training and workshops for professional pastry chefs. He is MOF 2000 which mean the best Craftsman of France. He has been associated with best Pastry chefs and publications of the world like Thuries Gastronomie Magazine for whom he created monthly recipes for 10 years, Bakery & Pastry Magazines Asia & North America. A career which was started in 1977 include working as Executive Pastry chefs in michelin star restaurants and Hotels. He participated and win numerous awards in artistic pastry , chocolate showpieces and sugar arts. He has participated in salon du chocolat creating chocolate dresses for fashion shows . He has been representing ENSP for their food studio creating sugar souvenirs and sugar jewellery during SIRHA. He came to Malaysia in 2009 and joined Academy of Pastry Arts Malaysia which now spread through Asia as Academy of Pastry and Culinary Arts.
Class Details:
Upgrade your skill and renew your recipe under direct mentorship by MOF Chef Jean Francois Arnaud himself. The class will run for three days, from 6 April – 7 April 2022, started from 09.00-finish. You will learn 5 kinds of Entremets, 6 kinds of Petite Gateaux and 5 kinds of Travel Cakes. Here is the class details:
Entremets:
- Regal; Strawberry cream cake, without mould, heart shape (Special for Mother’s day)
- Vendome; Tonka bean mousse cake, with strawberry stew and coconut chiffon
- Cupidon; Tatin Apples and creamy caramel, with Vanilla light mousse and Breton Sable
- Caprice; Light Chocolate mousse with raspberry ganache and star anise creamÂ
- Versailles; Chocolate mousse cake with a traditional combination, caramel, nuts, vanilla
Petite Gateaux:
- Nounours; Chocolate religieuse – Choux pastry with chocolate and banana creamÂ
- Cafe De Paris; Coffee mousse, creamy chocolate, moist chocolate sponge, coffee glazing
- Rivoli; Hazelnut praline, whipped ganache, on a crunchy base, Caramel glaze with choux pastry as deco
- Caramelia; Green apple jelly, milk chocolate mousse, and salted caramel macaron
- Halia; Ginger Mousse, tropical fruits and passion fruit curd
- Mango Jasmine; Mango cheese cake, and jasmine tea mousse
Travel Cakes:
- Coconut Cherry; Butter cake with cherries and ganache
- Crokolat; Individual cake – Breton sable, praline and moist sponge, covered with chocolate
- Caneles; French speciality from Bordeaux, crispy outside and custardy inside
- Strawberry Dax; Sable casing, strawberry stew, and almond dacquoise
- Oceanic Cheese Cake; Light cheese cake, served with mango yuzu jelly and crumble
The price is USD 1000 (we are using IDR 14.000 rate). Get 30% discount if you are; Chef Instructors, Chef alliance member, APCA Indonesia alumni or take two programs (Sugar Display Master Class by Chef Tan Wei Loon).
