Candia Professional Masterclass 2026
25 March 2026 | Indoguna Demo Kitchen
The first Candia Professional Masterclass of 2026 brought together chefs and industry partners for an intimate session focused on the craft of refined pastry.
Led by Chef Haseon Lim, who joined us from Korea representing Candia Professional, the masterclass offered a close-up look at the level of precision, technique, and consistency required in modern pastry work. Through a series of live demonstrations, participants experienced how dairy plays a crucial role — from structure to texture to finish — and how the right ingredients support both creativity and control in the kitchen.
Featured Creations:
Led by Chef Haseon Lim, who joined us from Korea representing Candia Professional, the masterclass offered a close-up look at the level of precision, technique, and consistency required in modern pastry work. Through a series of live demonstrations, participants experienced how dairy plays a crucial role — from structure to texture to finish — and how the right ingredients support both creativity and control in the kitchen.
Featured Creations:
1. Chestnut Honey Madeleines
Soft, buttery cakes infused with rich, nutty sweetness for a warm, indulgent bite
2. Persimmon Cheese Mousse
Light, creamy layers blending sweet persimmon with smooth, tangy cheese for a balanced finish
3. Gâteau Basque with Walnut Cream
A buttery crust filled with rich walnut cream, offering a classic, nutty indulgence
4. Sesame Salt Breton
A crisp, buttery biscuit elevated with nutty sesame and a delicate touch of sea salt
5. Azalea Tartlet
A delicate tart shell filled with light floral cream for an elegant, refreshing bite
The session created a space for chefs to observe, learn, and refine their approach to pastry-making — understanding how consistency in ingredients translates into consistency on the plate. More sessions. More learning. More ways to raise the bar.
