Pastry Institute of St Honore opened its doors late last year I think, and actually I was invited to the media launch of the place, but alas, could not make it, with much regret. Then to my delight, I got an invitation to join a 2 day Breakfast Pastry class. A hands on class, worth RM500, stretched over a Saturday and Sunday under the tutelage of the affable and friendly Chef Frederic Oger, who is a great instructor, and judging by the crowd of returnee students, obviously his classes were worthwhile attending.
Our syllabus for the weekend were Croissants, Brioche, Panettone, Banana Muffins and Chocolate Muffins. Initially I thought to myself, "two days sounds like a long time for those few items", but I was to discover the tedious process of these pastries, requiring the burden of proof, over and over again, and sensitive handling etc etc.
A bit of trivia, as a friend of mine said, "why is it named St Honore? that street (in Paris) is not known for it's pastries". Anyway, according to Frederic, St Honore is the patron saint of pastry chefs. Yes, there's such a thing!!! And he even has a cake named after him, the St Honore cake. So yeah, that's where the name comes from.
The next step after more proofing and refrigeration was the double fold. All very complicated, although I really can't wait to try this at home, as I do love a good challenge.
Day 2, the doughs that have been resting and proofing were all brought out, and divided into uniform portions. Panettone dough, brioche doughs were rolled out, in various shapes and sizes. We were taught how to roll a ball with a "key" at the bottom, which is crucial, for it prevents the final product from rupturing.
And the moment we had all been waiting for, or at least, I had, the croissant...
Group photo...contented group of students.
Check out their website HERE..
The weekend casual classes are around RM500 for a two day, hands on class. You do get quite a lot of bounty to bring home, so do remember to bring your containers!!
There's a french pastry class coming somewhere in mid August too.
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