The Modern Pastry Collection: A 2-Day Masterclass with Chef Lawrence Bobo (#LAWRENCE1)

The Modern Pastry Collection: A 2-Day Masterclass with Chef Lawrence Bobo (#LAWRENCE1)THE MODERN PASTRY COLLECTION: A 2 DAY MASTERCLASS WITH CHEF LAWRENCE BOBO Join Chef Lawrence Bobo for The Modern Pastry Collection: A 2 Day Masterclass, an exclusive hands on pastry experience featuring a refined selection of modern French inspired creations. Across two intensive days, participants will explore the techniques behind buffet size cakes, petit gteaux, gteaux de voyage, and entremets, with recipes showcasing elegant flavour pairings such

THE MODERN PASTRY COLLECTION: A 2-DAY MASTERCLASS WITH CHEF LAWRENCE BOBO

Join Chef Lawrence Bobo for The Modern Pastry Collection: A 2-Day Masterclass, an exclusive hands-on pastry experience featuring a refined selection of modern French-inspired creations.

Across two intensive days, participants will explore the techniques behind buffet-size cakes, petit gâteaux, gâteaux de voyage, and entremets, with recipes showcasing elegant flavour pairings such as 70% chocolate, pandan coconut, yuzu, ruby chocolate, coffee, raspberry, citrus, and hazelnut.

This masterclass is designed for passionate bakers, pastry enthusiasts, and professionals who wish to elevate their skills in modern pâtisserie presentation, textures, components, glazing, and flavour composition under the guidance of Chef Lawrence Bobo.

IN THIS MASTERCLASS, YOU'RE LEARNING 

BUFFET SIZE

1. CHOCOLATE 70%

• Chocolate Nougatine
• Chocolate Pain De Gene
• Chocolate Ganache 70%
• Cocoa Jelly

2. PANDAN COCONUT

• Pandan Choux Sponge
• Gula Melaka Mousseline
• Coconut Mousse
• Neutral Glaze

 3. YUZU TART

• Citrus Pate Sable
• Almond Cream
• Yuzu Curd
• Espuma Lime Jelly

PETITE GATEAU

4. RUBY CHAMPAIGN

• Ruby Croustillant
• Lime Jaconde
• Champagne Strawberry Compote
• Ruby Whipped Chantily

 5. COFFEE TART

• Pate Sable
• Coffee Croustillant
• Coffee Ganache
• Cocoa Jelly

 GÂTEAU DE VOYAGE

6. RUBY GATEAU

• Lemon Poppyseed Pound Cake
• Ruby Gourmet Glaze

7. CHOCOLATE RASPBERRY FINANCIER

• Chocolate Financier

8. CITRUS MADELEINE

• Citrus Madeleine

ENTREMET

 9. HAZELINE

• Hazelnut Dacquoise
• Ganache Moelleuse
• Praline Feuilitine
• Pate A Choux
• Hazelnut Mousseline
• Cocoa Jelly

 DETAILS

Duration: 2 days

• Day 1 - 23 September (11am-6pm)
• Day 2 - 24 Sptember (11am-6pm)

Type: Hands-on class

Age Policy: 16 years old and above

This class will be conducted in English only. 

Equipment, tools, ingredients, apron and boxes will be provided. 

Bring a pen for taking notes. 

Participants may have to work in groups depending on class recipe.

Dress in comfortable attire and wear toe covered shoes for protection.