Ever since my first visit to Vanilla Industry in Siam Square I’ve been thinking about taking one of their patisserie classes, so when Alexander gave me a class for my birthday this year I was super excited about the prospect. But it seemed I was going to have to wait, first they were renovating the property, and then we went to Taiwan. After a very long wait I finally got to attend my class yesterday.
I selected vanilla cupcakes with butter cream frosting and strawberry shortcake from the menu for my lesson. Two items I feel are good staples to know and expand from. I was nervous about the class, not knowing what to expect from it. What if my teacher was dull? What if she was really strict and I made a mess?
Luckily, all my fears were dispelled as soon as I met my teacher, Darin. We clicked almost instantly, as if we knew each other forever. In between demonstrations and baking we discussed travel, global politics, our shared love for baking and Thann, the story behind Vanilla, family and shared personality traits like being extremely particular about where things go in our kitchens.
The course is held in Vanilla’s gorgeous kitchen, upstairs from the café at Vanilla Industry. I received a Vanilla ledger with my recipes cards with all the ingredients needed, the instructions I had to write myself, which is a great idea as I wrote it down and made notes so I could follow it more easily when I attempt it myself at home.
Darin (who turned out to be the creator of the Vanilla Crepe cake which inspired my panCake) would demonstrate a process to me first, and I would then get the opportunity to measure and make my own. She was very informative and explained to me a lot of the science involved in baking, which cleared up a lot of past mishaps in baking to me. For example, turning your mixing bowl in various direction when mixing the wet ingredients and flour together will cause the batter to become more dense, as the protein in it develops and expands more, which is something you do not want.
First we baked and decorated the cupcakes.
Followed by the shortcake for which we prepared some whipped cream and strawberry syrup and filling. Delicious!
The morning whizzed by far too quickly, and before I knew it the class was over and Alexander was waiting for me downstairs. Reluctantly I took off my cute Vanilla apron and started collecting my handiwork, all neatly packed in Vanilla’s trademark boxes, only to be told by Darin that I get to keep the apron!
With a heavy heart I said goodbye to her and exchanged email addresses. Not only did I have an incredible patisserie class, I also made a new friend.