Fees quoted here are for weekday day-time lessons with a minimum of two people. Private lessons can be arranged at extra cost and there is a 25% surcharge for lessons on Saturdays and Public Holidays. No lessons are conducted in the evenings and on Sundays.
Framboisier (recipe by Hidemi Sugino)
Who says buttercream is heavy and too sweet? Layers of joconde biscuits and buttercream with some red currant/raspberry gelee thrown into the mix. This is one dessert that will change the way you look at buttercream forever. But don't take my word for it, see for yourself.Each person makes one rectangular cake that can be cut into 10 pieces. $150/person
Background information: Hidemi Sugino won the 1991 World Pastry Competition, and has been a Japanese heavy-weight in the pastry world ever since. His only store in Ginza has customers line up hours before opening and there's usually nothing much left after noon.
Green Tea Tiramisu
A modernized tiramisu based on a classic recipe. Instead of finger biscuits, you'll make a genoise sponge cut to exactly the same size of the mold for a neater look. Italian meringue is added to the mascarpone mousse to give it an extra light texture while providing just the right amount of sweetness. Finally, the cakes are soaked with a syrup made of Japanese matcha.Classic coffee flavored tiramisu recipe also provided so you get two cakes in one lesson!
Each person makes one 18x18cm square cake @$130/person
Ivoire
Simple elegance is the spirit of this dessert. A white chocolate mousse cake loaded with yummy vanilla beans and filled with a refreshing red fruits compote. The mousse is soft and light with just the right amount of sweetness while the red fruits compote provides a delightful contrast in flavor. They are individually sized so there is no messy cutting involved.Each person will make six at $120/person.
Chocolat
This is the most popular cake at Enchante. A rich chocolate mousse made of 70% Valrhona chocolate is coated in a smooth chocolate glaze. Inside you'll bite into two layers of soft chocolate biscuit and one layer of crunchy hazelnut feuilletine. If you love chocolate, you'll love this cake.Lesson does not include macarons for decoration.
Each person makes one 18cm round cake @$150/person
Mango-Passion Raspberry Moussecake
This cake is the perfect harmony of tropical fruity flavors. We tone down the tartness of raspberry by making it into a rich creamy sauce, and balance the sweetness of mango with the acidity of passionfruit.You'll also learn how to make turn up the beauty quotion by adding colorful patterns to joconde. This is a cake to impress!
Each person makes one 18cm round cake @$150/person
Black Forest
You haven't had a real black forest cake until you taste this one. Before I found the local supplier for Griottine, a brand of high quality kirsch soaked sour cherry, I used to buy them from Paris, because that's the only brand I would use for this cake.It is loaded with cherries and the kirsch syrup that the cherries are soaked in, not to mention the rich Valrhona chocolate mousse layer and the tons of chocolate sprinkles and chocolate shavings on top of the cake. Once you've had this black forest, you will never accept anything less.
Each person makes one 18cm round cake @$150/person.
Griottine is available for purchase at wholesale price.
Tart Series: Part I
In this lesson you will learn how to make pâte sucré, a wonderful sweet and crumbly tart base and fill it with caramelized walnut and almond cream. While the tartlets are baking in the oven, we will make financier, named for its resemblence to gold bars. They are rich and flavorful and addictive. Each participant will make six tartlets and six financiers.
$100/ person
Tart Series Part II: Classic Fruit Tart
You will make an 18cm tart with pâte sablé crust, which is a soft and flavorful almond crust. It contains less sugar than pâte sucré, and is more suitable for larger tarts.You will also learn how to make a crème patisserie flavored with vanilla beans to fill the tart. Finally, learn how to use different colored fruits to make your tart look impressive and too pretty to eat.
$120/person
Opera
Tired of stores passing of dry, flavorless cakes as Opera? Learn to make your own! Thin layers of almond cake soaked in coffee and cognac flavored syrup, layered between coffee flavored butter cream and chocolate ganache. It's the ultimate indulgence. You'll learn how to make classic French buttercream and ganache, and the technique of achieving a perfectly smooth cake top.
$150/person
Cupcakes (hands-on)
How many times have you bitten into a beautiful cupcake only to be disappointed by the intense sweetness of the icing? Fret not. In this hands-on class you’ll learn how to make the Opera cupcake, which is a recipe I developed by accident. It's an espresso cupcake topped with French coffee butter cream with just the right hint of sweetness. You’ll also learn how to turn the ever-popular carrot cake into cupcakes with decorations that everybody will love. Each participant will take home half a dozen of each flavor and two wonderful recipes that will be enjoyed for years to come.
$120/person
Macarons (hands-on)
Ever got frustrated making Parisian macarons? Want to find out how to give them the perfect shape and texture? Come and take a fully hands-on class where you'll make two flavors of macarons. Lessons by appointment only, $150 per person (one dozen of each flavor), or $200 for two people (half dozen of each flavor per person).
マカロンを作ったことありますか。なぜピエがでったりでなかったりするの？なぜ割れてしまったの？といろいろ質問があるでしょうか。アンシャンテで一人ずつニ種類のマカロンを作って、すべての不明点を解決しましょう！レッスンは完全予約制になりますので、ご連絡をお待ちしております。一人＄１５０、二人＄２００．友達と一緒にお越しください。
Pineapple cake & Rosette cookies (hands-on)
Delicious pineapple coconut cake for gift giving or an intimate afternoon tea with friends. In the same session, learn to make a crumbly, melt in your mouth rosette cookie with a filling of chocolate ganache using Anglaise sauce as a base. $100/person
１品目：パイナップルとココナツの絶妙な組み合わせで、しっとりしたリッチなケーキ。午後のティータイムに最適。見た目がかわいいのでプレゼント用にも市販品に負けない。
2品目：ロゼットショコラ。バラの花びらの様にくずれやすい食感の一口菓子。絞りのテクニックとアングレーズソースを失敗なく炊く方法を覚えましょう！
