Saturday, December 29, 2007

Lunar New Year Classes at Shermay's: MOD CHINOISERIE - From Petits Fours to Plated Desserts

I'll be teaching a demo class specially planned for Lunar New Year at Shermay's Cooking School on 12 January 2008 (Saturday), 13 January 2008 (Sunday), 26 January 2008 (Saturday) and 27 January 2008 (Sunday) - the January schedule has all the necessary booking details. For all inquiries, please call the school at +65 6479 8442 or email

I'm a huge fan of the Japanese-French style of p√Ętisserie, and the recipes for this class very much take inspiration from that exquisite hybrid. Quintessentially oriental ingredients re-imagined by French pastry technique to produce what, for lack of a better term, I like to think of as mod Chinoiserie. Each of the 4 Chinese-inspired petits fours can be served or gifted as is, or used as the core component of a plated dessert, a grand finale to a dinner party, when paired with the various bonus recipes for delicious accompaniments. Designed like a modular system of building blocks, I really hope the various ideas presented will illustrate how a seemingly elaborate composed/plated dessert can be tackled with confidence and ease once broken down or thought of in terms of its various component parts, parts coming together to create a whole greater than the sum of.

The 4 petits fours are:

Jasmine Tea Macaron
Filled with a white chocolate (Valrhona Ivoire) ganache delicately perfumed with jasmine tea.

Mandarin Orange Friand
Ground almonds and a puree of gently poached mandarins ensure a treat that's incredibly moist and intensely citrusy.
Sesame Financier
The classic caramelized butter (beurre noisette) flavour of a financier is given an unusual twist with the addition with toasted sesame oil, which gloriously underscores the deeply nutty aromas.

Almond Shortbread
Very rich, very short and very melt-in-the-mouth buttery.
The bonus recipes for accompaniments include:
Jasmine Tea Panna Cotta, barely set and ultra creamy, to pair with the Jasmine Tea Macaron.

Star Anise Mousse, with its exotic liquorice-like flavour, goes with the Mandarin Orange Friand.

Milk Chocolate Chantilly, based on Valrhona Tanariva 33%, sets off the caramelly, butterscotchy notes of the Sesame Financier thanks to this Grand Cru chocolate's distinctive flavour profile.

Lychee & Rose Sorbet, a very special scoop made from very readily available ingredients, is fabulous accompanied by the Almond Shortbread.
A flavour pairing chart and plating diagrams round out the recipe pack, and will hopefully lay bare the logic behind composing plated desserts based on complementary flavours and textures.


Blogger heroin_e said...

the jasmine tea recipes sound utterly, utterly divine. i feel almost compelled to drive down to singapore again for another of your classes...

ps. will you ever publish a book in the future with these recipes?

10:39 pm, December 29, 2007  
Anonymous Anonymous said...

Yet another beautiful post! Happy New Year to you! Thanks for all the inspiring classes. I've enjoyed them all.

1:33 am, December 30, 2007  
Anonymous Anonymous said...

Awesome pictures..!

1:46 am, December 30, 2007  
Anonymous Anonymous said...

I'm not Chinese, but just looking at your lovely pictures and reading your wonderful descriptions makes me want to celebrate Chinese New Year!

2:27 am, December 30, 2007  
Anonymous Anonymous said...

what brill ideas and flavours and pairings! very inspiring indeed


3:13 am, December 30, 2007  
Anonymous Anonymous said...

How completely modern, and oh so chic! I so want to attend! I love that there's not one pineapple tart in sight ;-)

12:33 pm, December 30, 2007  
Anonymous Anonymous said...

What original flavours and ideas! Also, you must have a huge collection of cake accessories - especially love the leaf design tiered cake stand in the top picture! May i ask where it's from?

12:52 pm, December 30, 2007  
Blogger Erin said...

Wow. I wish I could come take one of your classes. For Christmas, I made Jasmine Tea Caramels as part of my Christmas gift box for friends and family. You've inspired me to push myself further.

3:29 pm, December 30, 2007  
Anonymous Anonymous said...

Can you share how you get the layers in the pannacottta so level?

5:39 pm, December 30, 2007  
Blogger Veron said...

How I wish you could teach here in the U.S., I would love to attend your classes!

10:09 pm, December 30, 2007  
Anonymous Anonymous said...

what stunning pictures! happy new year :)

11:33 pm, December 30, 2007  
Anonymous Anonymous said...

its amazing that you're self taught and whipping up such great desserts.


1:23 am, December 31, 2007  
Anonymous Anonymous said...

Thanks for being such an inspiration. You are such a culinary trend-setter!

Happy New Year!

3:09 am, December 31, 2007  
Anonymous Anonymous said...

Gorgeous! If only I could come and take your class!


7:08 am, December 31, 2007  
Anonymous Anonymous said...

you render me speechless every time! i wish i lived closer to singapore - i would definitely make a trip down if i did just to attend your classes.

happy new year, and keep on being an inspiration

5:28 pm, December 31, 2007  
Blogger Jen of MadeByGirl said...

you seem to know alot, good for you! Maybe i will make something this tasty for the new year!!

Jen Ramos
'Earth Friendly DESIGNER Cards'

7:24 am, January 01, 2008  
Anonymous Anonymous said...

hey j, given the numbers of us living elsewhere, you should seriously think about taking the show on the road!

5:43 pm, January 01, 2008  
Blogger gayle said...

As always, your photos are gorgeous!

7:38 am, January 02, 2008  
Blogger Unknown said...

I started blogging 6 months ago and you are one of my fabulous finds!!! Thanks so much for tantalizing eye-candy and inspiration!


9:49 am, January 03, 2008  
Blogger Parisbreakfasts said...

Very beautiful Joycelyn!
Please tell us about your trip to Paris too...

10:52 am, January 03, 2008  
Anonymous Anonymous said...

come to london and teach!! i would attend your classes!


11:00 pm, January 03, 2008  
Anonymous Anonymous said...

Looking forward to being at your class. I shall attempt to bake this Lunar New Year and proudly give them away! I love these chic alternatives since I'm not a fan of the traditional ones. The idea of a sesame financier is a great. Makes me think of pastry shops in Paris...but with a Asian twist!

1:14 am, January 05, 2008  
Blogger Venus ~ Vi said...

Hi Joycelyn =)

Oh my. It is like sweets buffet for the eyes *Q*

Too bad your classes are not held in the States!

8:25 am, January 09, 2008  
Anonymous Anonymous said...

I used to love this blog but recently, it's all been ads for classes that I can't attend since I don't live in Singapore. :( Please throw a bone out here (where bone = recipe/technique/etc) for those of us who can't attend your amazing classes!


10:37 am, January 09, 2008  
Anonymous Anonymous said...

The styling for the photos on this blog is stunning! I'm jealous. Do you do it yourself?

11:12 am, January 09, 2008  
Anonymous Anonymous said...

Yet another beautiful post. Happy Lunar New Year!

3:39 pm, January 11, 2008  
Anonymous Anonymous said...

Wow...I am even more excited than I was. See you this weekend! I'm so looking forward to it!

3:40 pm, January 11, 2008  
Anonymous Anonymous said...

Just want to say: you really are a great teacher and I love the recipes. I enjoyed the class today immensely. An afternoon very well spent. Thanks!

10:51 pm, January 12, 2008  
Anonymous Anonymous said...

Ditto! Really enjoyed the class today. The Mandarin Orange Friand is my favourite! And the Almond Shortbread has the most delicate crumb I've ever had.

10:53 pm, January 12, 2008  
Anonymous Anonymous said...

Dear Joycelyn, just wanted to say how much I enjoyed class yesterday - not only are you a wonderful teacher, you are also very patient with questions. And of course, you make it all look so very effortless and easy - I'm inspired to try all the recipes!

9:15 am, January 13, 2008  
Anonymous Anonymous said...

You're one class act. Every thing's so stylish and elegant!

11:16 am, January 13, 2008  
Blogger lzluvschrist said...

love your pictures. what camera do you use to take them?

12:12 pm, January 15, 2008  
Anonymous Anonymous said...

Hi Joycelyn,

Pity that majority of your fans were not living in or even close by to Singapore border.. :-( Maybe you can consider providing ONLINE CLASSES (that's with Video,etc in QuickTIme format)? with reasonable fee. That way, we can pay for the subscription for the downloading of your tutorials. I do hope you can consider this option for us.

Thank you & Happy Chinese New Year!

Warmest Regards

4:13 am, February 04, 2008  
Anonymous Anonymous said...

I love your photos, you are just so inspiring. The "food" looks more like works of art, than food.I live in Australia, otherwise I would attend your class just to see these creations.
All the best with your work, maybe you could write a book, then maybe more of your fans, could share, this with you.


8:48 pm, February 26, 2008  
Anonymous Anonymous said...

i love your blog!

i agree with pixen and andrew! i hope you make your stuff available online, or in a book. not all of us can fly to singapore for all your classes.


2:09 pm, April 09, 2008  
Anonymous Anonymous said...

You do beautiful work.
I love the fusion between east and west. Sometimes people try too hard at it and end up with something "creative" but not very attractive or edible.
These all look like they taste amazing.
Thank you for sharing. You have a real talent.

12:49 am, January 17, 2009  

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