Who can resist? Chef Clement Bazin certainly makes it hard for all of us to say “No” so his delectable workshops and sweet endings. Chef Bazin is one of the chef instructors of our Diploma in Pastry and Bakery. Before he joined us, he was pastry sous chef of 3 Michelin stars restaurant, Joël Robuchon.
Here are three reasons to fall head over heels in love with his pastries and sign-up for any of his classes.
The first is this Exotique Baba aux Rum. Made with a rich and fluffy yeast-risen cake, soaked and saturated in rum, and topped with a dollop of vanilla cream and lime zest, this dessert is intoxicating not to be missed.
The second is this Dark Chocolate Mousse. It’s absolutely divine, especially for chocolate lovers. The sweet fluffy meringue decorations were handcrafted by Chef Bazin himself in At-Sunrice kitchens. It’s decidedly both a labour of love and art.
Last, but not least, meet Dulcey – a smooth creamy chocolate with a velvety texture and a warm blonde colour. The crunchy chocolate ring is the perfect contrast to the chocolate cream.
