This course will provide the foundation to start your passionate pastry-making journey.
Since you love to make cakes and pastries, surely you have searched for the best ways to make Taro, Eclairs, Black Forest Cakes, Marble Cakes because of their immense popularity, right? We know that it is difficult to find and learn the best techniques.
So, if you haven’t realized that yet, you will do soon after enrolling with Wei Loon Tan Masterclass.
Here, you will learn how proper techniques and the perfect balance of ingredients can make wonders happen in your kitchen.
You will love how amazingly Chef Wei Loon Tan has put his effort in this course to make you think creatively and act accordingly. You will find the fusion of every common pastries available out there. And, it will amaze you the most. Let’s enroll now!
Program highlights
- Cocoa streusel
- Light chocolate sponge
- Cherry Confit
- Kirsch Cream
- Light Chocolate mousse
- Salted Peanut cheese cake base
- Genmaicha Cheese cake
- Yuzu mandarine confit with grapefruit pulp
- Genmaicha jaconde
- Genmaicha Mousse
- Revisited eclair
- Coffee Ganache
- Hazelnut praline
- Feuilletine
- Coffee chantilly
- Puff Pastry
- Deconstracted Puff pastry
- Hazelnut praline
- Hazelnut creameux
- Grapefruit confit
- Almond Jaconde
- Vanilla chantilly
- Choux caramel
- Coconut Crisp
- Coconut dacquoise
- Roasted coconut mousse
- Taro cream
- Caramel sauce
- Neutral spray
- Marble cake
- Hazelnut feuilletine
- Chocolate hazelnut ganache
Certificate
Yes, you have seen it right. You will have the chance to get a certificate after successful completion of these 2 days of masterclass about advance pastry making skill.
Masterclass photos






If you need more information, or you want to know different options to get the course, send us a message

Wei Loon Tan is probably the Malaysian pastry chef with the greatest international projection, thanks, especially to his brilliant medal, wins in international competitions, the most recent being the World Pastry Cup in Lyon in January 2019. He has previously won the Asia Pastry Cup twice. His figure is closely linked to the Academy of Pastry Arts Malaysia, of which he is currently director of pastry studies and who has been there since its birth. In the words of Niklesh Sharma, founder of the Academy and the Asia Pastry Forum “he is extremely talented with a great sense for visualization for designing.”
Bio Highlights
2014 – Gold Medal Malaysia Asia Pastry Cup
2018 – Gold medal Malaysia Asia Pastry Cup
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