Baking and Pastry Techniques - Brioche Jan. 31st, 6pm

Baking and Pastry Techniques - Brioche Jan. 31st, 6pm

95.00

In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! Learn pastries of all kinds, cakes, and so much more with Shelley Wiseman. Each day's menu will reflect the techniques covered in class. This 4 day series takes place once a week and builds from beginning to end.

BRIOCHE / PATE A CHOU 1/31/19
Classic brioche, wrapped garlic sausage, pains aux raisins, Individual Paris-Brest, Eclairs (Salad will be included in meal)

MERINGUE 2/7/19
Pavlova, Meringues, Dacquoise with Raspberries and Chocolate, French Macarons
(Soup and Sandwiches will be served for dinner)

PUFF PASTRY 2/21/19
Shrimp Vol-au-Vent, Galette de Roi, Napoleon, Tarte tatin (Salad and Soup will be included in meal)

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