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!!!STAY TUNED!!! 2025 March The 柳川や Hot-Selling Mid-Autumn Superstar Product - Snowy Custard Pastry Course - TW Chef Eric Lin (艾力克師傅)

$250.00

The 柳川や Hot-Selling Custard Pastry Course with TW Chef Eric Lin (艾力克師傅)

Date : 01 March 2025 (Saturday)
Time : 09:00am - 12:30pm / 14:00pm-17:30pm (Two Session)

Course Method : Interactive demonstration & hands-on class

Venue : Blk 213 Henderson Road, #03-07, S159553

柳川や's Hot-selling Custard Pastry is coming soon~

#Has set a record of 10,000 pellets in just a few days during the Mid-Autumn Festival
#Crispy and crumbly outer skin & the creamy filling, You'll fall in love with it right after one bite~ ❤️
#It's delicious even if it's icy!
#Hong Kong's authentic flavours
#The SOP process makes it super easy 💯
#Are you still hesitating what to give to your friends? It will be the most heartfelt gift if you make it yourself. ❤️
#Salty and flavourful

Custard Pastry
Polo Egg Pastry (Demo)
(Students can bring home 9x each items)

艾力克老師柳川屋中秋超明星商品—雪藏奶黃酥

酥到不行的外皮搭配上鹹香的奶黃內餡，不用到香港就能吃到道地的雪藏奶黃酥。

使用自製的奶黃餡搭配酥脆的餅皮，有別以往軟軟月餅的口感。有著台灣味的道地香港雪藏奶黃酥，就連不愛吃月餅的人都能一口愛上，喜歡月餅的你更一定不容錯過！！

#曾創下中秋短短几天10000顆紀錄
#酥到崩潰的外皮還有香濃的奶黃餡，讓你吃一口就直接愛上他
#冰冰的也好吃

#香港道地美味

#SOP流程接單超輕鬆

#年節礼盒讓你有滿滿的面子
#鹹香不膩口

雪藏奶黃酥
菠蘿蛋黃酥（示範）
（毎位學生可帶回9顆奶黃、9顆菠蘿蛋黃酥）

Description :
Taiwan Chef - Eric Lin（艾力克）

In 2017, Chef Eric Lin founded 【柳川や】a bakery hidden in the alleys of the West District of Taiwan Taichung City, but there are always long queues of customers. The store's signature "Hoshino Polo Bun" is baked with "Hoshino Natural Yeast" and "Okumoto Flour" to make it crispy on the outside and soft on the inside, and his bakery is the very first Taiwan bakery that uses Hoshino natural yeast throughout the store.

In 2021, Chef Eric published 【柳川や波羅，星野酵母的熟成美味】, in 2022【柳川や吐司！隔夜酵種的完美烘焙：排隊名店師傅艾力克的職人吐司書】, it is the first recipe book that uses Hoshino natural yeast in an all-round way by a Taiwanese chef in Taiwan. Also his bakery achieved a record of daily sales of 2,000 Hoshino polo bun, & Famous IG check-in store with 10-month continuous daily queuing record.

Signature products:
Hoshino Polo Bun, Lava Salted egg Custard Pastry, galette des Rois, viennoiserie series breads…

https://www.facebook.com/%E6%9F%B3%E5%B7%9D-%E3%82%84-1255752041133630

Industry experience:

美香齋烘焙坊／朋廚烘培坊／山琳有限公司產品代言人／日本星野酵母研習／日本奧本製粉研習／日本鳥越製粉研習／CCFM sheeter demo in Taipei In’l Bakery Show Teaching experience: 橙品手作／禾沐生活學苑／36號烘焙廚藝／烘焙灶咖動手做甜點／朵雲烘焙廚坊／Amber 手造／ Happi2gather Ltd. (HK)／Cebu Cardinal Bakeshop (Philippine)／Casamiel Bakery (China) / Heavenly Sweet Academy (Indonesia) / Trio Baking and Culinary Centre (Malaysia) / Grain Baker/s Kitchen (Thailand)

Class Type :
Maximum of 16 participants.
The class will be conducted in Mandarin, and the English recipes provided.
Demonstration by Chef & participants followed by hands-on session

Venue : 213 Henderson Road #03-07, S159553