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Boutique Laminated Pastries

DATE

4–6 Nov

TYPE

Hands-on Workshop

About the Course

Dive deep into the art of laminated pastry, mastering techniques of folding, bread-making, exquisite pastry recipes, to baking perfection. 1.⁠ ⁠Flan

2.⁠ ⁠Layered Croissants

3.⁠ ⁠Curved Croissants

4.⁠ ⁠Chocolate Rolls

5.⁠ ⁠Swiss Rolls

6.⁠ ⁠Pistachio Swiss

7.⁠ ⁠Coffin-shaped

8.⁠ ⁠Caramel Kouign-Amann Rolls

9.⁠ ⁠Brownie Bird's Nest Pastry

10.⁠ ⁠Square Tear-apart Bread

11.⁠ ⁠Custard Raisin Rolls

12.⁠ ⁠U-shaped Napoleon Pastry

13.⁠ ⁠Galette des Rois

14.⁠ ⁠Panettone



About Masterchef

Wang Qing

Wang Qing

Chef Wang Qing is the esteemed founder of Hive Baking Training School in Jiangsu, China. A graduate of Lenôtre Culinary School in France, he has garnered expertise from top pastry and bakery chefs worldwide. Notably, Chef Wang received specialized training under the guidance of chocolate bread world champion chef Sebastien Lagrue.

With a wealth of international experience, Chef Wang is renowned for his mastery of laminated pastries and bakery products, characterized by innovative lamination techniques that blend diverse flavors and tastes. His consultancy services extend to hotels, pastry shops, bakeries, academies, and hospitality establishments across Asia, where his culinary expertise has earned him acclaim as a sought-after visiting guest chef.

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