French Pastries are legendary around the world. With their light and flaky textures, they are generally prepared with creams, fruits and custards. This lesson teaches how to use the techniques, methods, and ingredients of butter, sugar and eggs to create stunning sweet masterpieces! Come learn for yourself how to create these magnificent Pastries! Our lesson is Chocolate Chunk Financiers (Miniature Almond Flour Cakes filled with chunks of Chocolate); Bostock (Toasted Brioche brushed with Syrup, topped with sweet Almond Paste); Lemon-Olive Oil Tart (Tender Tart filled with Lemon Curd); Chocolate Hazelnut Flourless Cake; Sables – a French Butter Cookie; Lemon Posset (no bake Custard) covered with fresh Berries, and Chocolate Madeleines (Sponge Cake shell shaped Cookies).