From November 4 to 15, the Academy of Pastry Arts Malaysia organizes a new edition of the Asia Pastry Forum, a hands-on Advanced Pastry Program that is great for both professionals, students, and home bakers.
In the program we find outstanding chefs who will deal with various topics. Thus, for example, Lawrence Cheong Jun Bo, co-founder and director of C3 Lab, will give a competition style chocolate display workshop, and Wei Loon Tan, World Pastry Champion 2019, will teach boiling, colouring, casting, pulling, and blowing techniques to make a three-dimensional competition style sugar display. Martín Lippo will give notes on molecular gastronomy, MOF Baker Sébastien Chevallier will focus on artisan bread and viennoiserie (preferment, sour dough, artisan breads, lamination, and filling the most French classic way), MOF Chocolatier Paul Occhipinti on chocolate, pastry and modern confiserie, and Joaquin Soriano, Head Chef/Co-founder of CJSJ, will talk about gourmet cakes and pastries for the pastry shop.
French pastry will be the main theme in seminars by Jean Francois-Arnaud, Vincent Guerlais, and Aurélien Trottier. For his part, Christophe Morel will show how to work chocolate, praline, and confection, Emmanuele Forcone will hold two workshops (entremet & petit gateau and chocolate figurines & montage), and Alain Chartier, World Champion of frozen desserts in 2003, will surprise with unexpected verrines, entremets, frozen snacks, and “tart’ices”. In addition, Richard Hawke, just as he does in his book Adapt, will go through the possibilities of vegan, gluten-free, and lactose-free baking.