Donuts and Belgian Liege Waffles Class
This class will be conducted in Japanese only this day, for the English class, please contact at email@example.com
About The Class
Have you tried freshly fried doughnuts? Freshly fried donuts are many times more delicious! This time, let’s make some fluffy donuts & Belgian Liege waffles using a yeast dough, together! And we’ll prepare a variety of toppings to finish off our donuts!
- Donuts (2 Plain & 2 Chocolate flavour)
- Belgian Liege Waffles (2 Plain & 2 Chocolate flavour)
- Toppings: Almond on Chocolate, Vanilla & Cinnamon Sugar & Honey Lemon Glaze.
Class Format / Programme
What’s included in the ticket fee?
Class fee, ingredients, apron on loan, & recipe.
Takeaways: 8 pieces of plain donuts / waffle dough made in class, for you to bake at home.
Please bring along the following:
1 x container box (about 700ml) to bring the bread dough back home,
1 x ice pack and a cooler bag to keep the dough cool.
1 x container or ziploc bag to bring the bread home.
Sweater or jacket as the studio may be cold.
For hygiene purposes, please remove rings and bracelets during the classes.
For a space for children, please enquire at firstname.lastname@example.org
About Culinary Instructor Madame SimonMdme Eiko Simon
Spoonful’s culinary Instructor Madame Eiko Simon lived in Paris for more than 10 years and mastered her skills at several culinary schools including Boulangerie (Baker shop in French). Armed with her very own home-made French cuisine recipes which was passed down by her mother-in-law, she now stays in Singapore with her French husband and works as a culinary instructor cum event coordinator at Spoonful. Cooking certification: Ryo-ken (Tokyo 2014) Master Chef Techniques, La Cuisine des Chefs (Paris 2013-4) French-bread making, MAISON LANDEMAINE (Paris 2015) Ecole de Boulangerie EBP (Paris 2014)