Date:The Classroom by La Folie, Shakti Mills Lane, Upper Worli, Worli, Mumbai, Maharashtra, India
Cost:Rs. 4,000.00 per person
About this experience
Jan 10 | 10:30am- 4:30pm | Learn the art of making fusion desserts combining them with traditional Indian flavours and presenting them in a unique modern way.
To create that wow factor for your next dinner party at home, Chef Sanjana will teach you five recipes that will help create an everlasting impression on all your guests.
Techniques you will learn:
-The art of flavor pairing for Indo-Western desserts
-Techniques of infusion of spices and herbs
-Techniques of making eggless flaky tart shells, dessert sauces for plating, ice cream basics, cheesecakes, layered pastries.
-Techniques of chocolate and sugar garnishes with edible flowers
-Kheer parfait with saffron boondhi caviar and pistachio tuile
-Til gud chikki cheesecake with dark chocolate jaggery cream
-Rose and lychee damask ice cream with berry rose tea compote and isomalt rose petal tuile
All ingredients and equipment will be provided.
As the Creative Director and Executive Chef at La Folie, Sanjana helms the luxury chocolate boutique La Folie Du Chocolat and La Folie Lab – the brand’s café bistro in Bandra. Having graduated in Food Management from London and Chocolate Technology in Germany, she was selected at École Grégoire Ferrandi in Paris, a reputed pastry and chocolate art school.
At 22, Sanjana started as an apprentice at Pierre Hermé. After stints with talents such as Jean-Charles Rochoux, Patrick Roger and Olivier Bajard, she donned the role of the Chief of Chocolate Production under Chef Camille Lesecq at Hotel Le Meurice. She moved on to Hotel Plaza Athénée in the Dorchester Collection, under Chef Christophe Michalak and Chef Alain Ducasse. Over the years, she has received national and global accolades. She was crowned India’s Pastry Queen in 2015 and ranked as the 4th Best Pastry Chef globally at the World Pastry Queen Competition in 2016.