Program's Topic are being uploaded on weekly basis.

All About Modern French Pastries

In this online masterclasses World Pastry Champion Chef Tan Wei Loon will be showcasing his Modern French Pastry from start to finish. Together with the Video and the recipes you can easily recreate these products in your kitchen.:

Duration:0
Topic: 1
Recipe: 11

Get Lesson in $100

Get Started

Basic Boulangerie

Subscribe to Course to continue watching this
video Access to all videos at $100 for 3 months

Get started

A beautiful combination of berry jelly, with creamy vanilla mousse on a chocolate almond sponge base. The pastry is glazed with a shiny red mirror glaze. You will learn how to construct the pastry building all the elements, unmoulding, glazing and garnishing.

A dessert that combines various textures. A crunchy praline base, a hazelnut daquoise and a dense ganache molleuse, finished with a shiny crispy chocolate disk and creamy whipped milk chocolate chantilly.

A modern take on the classic St. Honore. A crunchy sable base topped with raspberry jam and craqueline topped choux pastry filled with raspberry cream elevated and finished off with a perfectly balanced combination of raspberry and rose.

Learn to create the elements and assemble a Crisp Traou Mad cookie base along with a milk chocolate ganache and tangy passion fruit jelly paired with a yoghurt mousse. This dessert is glazed with a clear neutral glaze making it appealing and delicious.

Inspired by the flavours of the classic tiramisu, this is a pastry version made with ladyfinger biscuit base soaked with coffee syrup, a decadent coffee infused ganache and a creamy mascarpone mousse.

A moist blueberry sponge, encasing a delicious blueberry flavored cream cheese mousse along with strawberry jelly and a lady finger biscuit soaked with strawberry syrup

A modern french pastry constructed with a sable base topped with an exotic fruit compote made from pineapple and mangoes, baked with a just like cheesecake sponge. The cake is topped with a creamy milk chocolate whipped ganache

A petit gateau or entremet made with a light hazelnut mousse with a coffee ganache centre and hazelnut dacquoise. It also consists of a hazelnut praline flavoured crunchy base.

A delicious dessert consisting of raspberry confit and pistachio sponge encased with a lychee cream mousse, on a pistachio crumble base.

The heavenly combination of chocolate and orange is recreated in this dessert. It consists of a decadent brownie base, along with a moist chocolate almond sponge, a light orange cream and an orange chocolate ganache filled with chocolate coated walnuts, surrounded by a decadent chocolate mousse.

A combination of spiced berry jelly along with a mint flavoured ganache and caramalised cashew-nuts, surrounded with a dense chocolate mousse. The base for the dessert consists of a moist chocolate almond sponge.

For Technical queries email to - tech@apcachefonline.com and for other queries email to - info@apcachefonline.com

APCA is offering 5 different programs: • Professional Pastry – Basic to Advance • Professional Culinary – Basic to Advance • Eggless Pastry – Eggless. Vegan. Healthy. Organic • Master Pastry Chef series • Short course – Choose from available selection of topics

The program covers basic to advanced level of pastry. 30 different topics with 240 Plus recipes; it’s a complete pastry program for beginners and even professionals.

Once you’d enrol in the program, you will be given the access to our pre-recorded videos for 1 whole year, so you could learn anytime, anywhere and any no. of hours per day.

It covers basic to advanced level of culinary. 20 different topics with 200 Plus recipes. It is a complete culinary program designed for both beginners and professionals.

It covers basic to advanced level of eggless pastry, suitable for students who wish to learn about eggless pastry program. It covers 20 different topics with 200 Plus recipes covering eggless, vegan, healthy & organic within a span of 1 year

It’s an advanced version of Pastry program which requires students to have some prior knowledge about pastries. The Master Chef Series covers approximately 15 topics and more than 125 recipes by 5 world-class master chefs.

If you miss out a live demo, then at a later stage it will be edited and uploaded again. However, it would be good to attend live classes as they would give you an opportunity to ask questions right after the demo, which might not be possible in a recorded version.

We have a virtual concierge, which is a closed group on Facebook where you can ask questions, clear your doubts, and also share your products in order to get constructive feedback.

Yes, anybody who would enrol in any program after 1st Jan, 2021 will be provided PDFs of that particular program.

The entire program is professionally edited and pre-recorded which means that you get a clean professional learning through the video, that is any time better than a live video. Mostly live videos are taken by Mobile phone and there is a possibility of missing out on many important techniques while giving a demo; lots of disruptions and movements which cannot be redone or corrected. Having said that, we do offer extra live demo on weekends for the subscribers which may include a theory session and specific techniques followed by live questions and answer session. If you miss it, then it will be shared with you later.