March 31 | 4PM - 7:30PM

KHOJ International Artists Association


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This class is a chocolate lover’s dream come true! We will make two grand desserts, each made up of several different components that create a dessert that is better than the sum of its parts. We will make one verrine dessert – the kind you can make and serve in pretty glasses – as well as a classic French Opéra – the layered coffee and butter cream cake that will never go out of style.

You will learn a number of techniques: crème diplomat, mousse, genoise (classic French sponge), caramel, joconde, silky buttercream, ganache and glazing.


Shaheen Peerbhai is a chef classically trained in French cuisine and pâtisserie at Le Cordon Bleu Paris and London and Centre de Formation d'Alain Ducasse in France. She has worked in Mumbai, Paris and London(Alain Ducasse at The Dorchester, Lyle's, St. John) at establishments ranging from terroir driven bistros to 3-Michelin starred restaurants. She has won four prestigious scholarships from The Culinary Trust, USA (2011, 2013) and The James Beard Foundation, USA (2011, 2015) that turned her cooking school dreams into a reality. She was food editor for the BBC Good Food Magazine, India. Her first cookbook titled Paris Picnic Club with Barnes & Noble, NYC will be released in Spring 2018. She lives in London and blogs at Purple Foodie

In case of queries, drop a mail at or call 9820688252


Praline Verrine

Crème diplomat
Chocolate mousse
Chocolate genoise
Praline feuilletine
Caramelised hazelnuts

Classic French Opéra

Almond joconde
Coffee syrup
Dark chocolate ganache
Opéra glaze


KHOJ International Artists Association

S-17, Khirkee Extension, Khirki Extension, Block J, Khirki Extension, Malviya Nagar, New Delhi, Delhi 110017

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