Page 30 - Newsletter

sOCIaL aCtIvItIes Civil ServiCe Club
FBOEAOUDTY
BAKING WITH
CHEF AMY LEE
A consultant with vast
experience in pastry and
confectionery work, Chef Amy Lee is a
certified trainer for pastry, baking and
confectionery.
1. Baked Chestnut Mooncake
Learn to bake your own healthier
mooncakes this Mid-Autumn Festival. Give
a little twist with a home-cooked chestnut
paste. You will learn to prepare the dough,
portion them according to the mould
size and egg wash them to perfection. In
addition, you will be shown an easy-to-
cook chestnut paste.
Date: Sunday, 13 Sep ’15
Fees: Member $45, Member’s Guest/
Public Officer $50
Register By: 8 Sep ’15
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BAKING BY
CHEF VALERIE KONG
Chef Valerie is a self-taught
baker and recipe developer
with over 25 years of
baking experience. She is
known for churning out
recipes for famous desserts
such as the strawberry hearts cheesecake,
tofu cheesecake, chocolate fudge cake, as
well as traditional and local recipes such as Impress your friends by learning how to make a
paus, durian puffs/cakes and nonya kuehs.
Join Chef Valerie for her cooking classes.
For the normal class, participants will get
samples of the pastries taught and baked
in class. For some pastries that cannot be
cut when hot, the chef will prepare the
participant’s share at home.
1. Crystal Skin Yam Dumplings, Soon
Kueh and Prawn and Egg Chives Kueh
Join us in making Crystal Skin Yam
Dumplings, Soon Kueh and Prawn and Egg
Chives Kueh. (Semi hands-on workshop).
Feel the soft and crystal clear skin of the
kueh which is made of yam
Date: Saturday, 17 Oct ’15
Register By: 9 Oct’15
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2. Durian Snowskin Mooncake
Having luscious durian mousse wrapped in
snowskin is something to crave for. Come
and discover the technique behind wrapping
the soft filling in the snowskin dough. Each
participant can get to enjoy a large piece of
mooncake.
Date: Sunday, 20 Sep ’15
Fees: Member $55, Member’s Guest/
Public Officer $60
Register By: 14 Sep ’15
3. Neapolitan Macaroon
Come and learn how to make Chocolate
Hazlenut Macaroons, paired with Almond
Macaroon pink-tinted and sandwiched
coated with white cream filling
Date: Sunday, 4 Oct ’15
Fees: Member $55, Member’s Guest/
Public Officer $60
Register By: 28 Sep ’15
2. Chocolate Buns
Learn to make soft chocolate buns using the
Japanese Yukone method. (Semi hands-on
workshop). Fillings for the chocolate buns
include Chocolate Lava, Salty Sweet Custard
and Crunch Nutella.
Date: Saturday, 7 Nov ’15
Register By: 2 Nov ’15
3. Rainbow Cheesecake
Rainbow Cheesecake. Every colour of the cake
contains a different flavour. Learn too to make Public Officer $50
Caramel Cheesecake, with toppings of Caramel
& Pecan Nuts. (Demo workshop)
Date: Saturday, 14 Nov ’15
Register By: 7 Nov ’15
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4. Chocolate Fudge Cake
If you are a fan of the feathery light
chocolate sponge cake, this is the
workshop for you. Let Chef Amy guide
you through the baking of the sponge cake
and cooking of the traditional chocolate
custard filling. You will understand how
easy it is to make this cake at home. At the
end the sponge cake will be frosted and
swirled on top with the luscious chocolate
custard. Each participant will bring home a
quarter piece of a 7-inch round cake.
Date: Sunday, 18 Oct ’15
Fees: Member $55, Member’s Guest/
Public Officer $60
Register By: 12 Oct ’15
For all the above courses:
Venue: Club CSC @ Tessensohn
Time: 2pm – 5pm
Contact: Gek Cheng at 6391 5624 or
kuagekcheng@csc.sg
4. Christmas Cookies
Surprise your family with Christmas
Cookies – Christmas Tree Cookies (non-
spicy) and Gingerbread Man cookies with
icing on the cookies. (Semi hands-on
workshop)
Date: Saturday, 12 Dec ’15
Register By: 4 Dec ’15
For all the above courses:
Time: 10am – 1pm
Fee: Member $45, Member’s Guest/
Venue: Club CSC @ Tessensohn
Contact: Gek Cheng at 6391 5624 or
kuagekcheng@csc.sg