Japanese Cooking and Sushi Making Classes in London | Sozai
cooking class >> scheduled classes >> strawberry mille crepe ★ 苺ミルクレープ

Strawberry mille crepe

Strawberry Mille Crepe ★ 苺ミルクレープ

20 Mar 2021 (Sat)
13:00 120 minutes
Online
£25 per person

Let's make Strawberry Mille-crepe together!

Within this course, you will learn how to make crepe, Creme chantilly and how to pipe the cream elegantly.

Required ingredients;
Flour
Sugar
Eggs
Salt
Unsalted butter
Milk
whipping cream
strawberry puree or raspberry puree (you can make your own too!)
Fresh fruits of your choice

Equipment;
***Frying pan (20cm diameter) ***
Stove
Electric Mixer
Hand blender (if you are making your own puree)
Bowl
Cooling rack
Whisk
Ladle
Spatulas - heat resident
Palette knife
Piping bag (optional)
Piping nozzle (optional)
Baking parchment paper

Detailed ingredients / equipment list and the ZOOM online class link will be emailed to participants after the booking.

Kids friendly Vegetarian Online Dessert Foundation Weekend

Instructor

Suzue Aoyama

(31 reviews)

Born and brought up in Osaka, Japan, her family runs a traditional udon noodle restaurant where they also sell wagashi. Suzue was brought up surrounded by many food inspirations. While Suzue helped wagashi making at home, she used to wonder how the patisseries were made next door which led her to discover the world of patisserie.

Suzue studied at the Le Cordon Bleu in London and Paris and obtained both Patisserie and Culinary diplomas. During her training days, she gained various experiences from the world's leading hotels. Eventually, Suzue was promoted to be in charge of the renowned afternoon tea pastries at The Savoy London. She also achieved several awards including the Gold award for Tea Pastries and the Gold medal at the Culinary Olympics.

Suzue co-founded and built the premium brand 'William Curley' which won several chocolate awards and joined the world's leading association, Relais Desserts. During this time she also mentored young pastry chefs who now work successfully as pastry chefs around the world.

Suzue's philosophy is to 'Spread the Joy of Patisseries' and she would love to teach and share her skills with you.


by Ken
JAPANESE DESSERT MITARASHI DANGO & ISOBE DANGO 日本のおやつ♡ ’みたらし団子’と’磯部団子’
19 Jul 2021
Wonderful lesson

Thank you for a very interesting cookery lesson today. On paper it looked quite straightforward – in practise there was a lot of skill and technique needed. But we really enjoyed the teaching, the cooking and finally the eating.

Both dango were very tasty, due mainly to the sauces, but the chewy texture was also very satisfying. We’re now thinking of other possibilities we can try in the future, using different sauces, perhaps a mango coulis or other fruits.

Have attached a photo to prove we really did make them – but they’re all gone now!

Loving all the Sozai Friends events.

With kind regards
Ken & Fiona Woolfenden

by Fiona
★ Oyatsu Vol.3: Sansyoku-Dango & Steamed Buns ★ おやつVol.3: ひな祭り♥三色団子 & 三色蒸しパン
20 Mar 2021
Sansyoku-Dango & Steamed Buns

What an amazingly fun workshop! I have since made the steamed buns again for my daughter and she loves them :-) Thank you Chef Suzue for the inspiring class!

by Akemi
★ Oyatsu Vol.2: Chocolate Daifuku & Mitarashi Dango ★ 日本のおやつVol.2: チョコ大福 みたらし団子
14 Mar 2021
Chocolate Daifuku and Mitarashi Dango

Mitarashi dango is one of my all time favourite Japanese mochi sweet, I have made it in the past but not very. Suzue gave us many tips to make it SO good rather than just good.

In the I have used microwave to make mochi from the glutenous rice powder but her method of using the frying pan was so interesting!

Both turned out really well, thank you for the wonderful class!