FRENCH PASTRIES

In this class we will learn about fundamental French doughs and batters. The methods of making creams, fillings and textures for custards and creams are next; pastry relies on them as fillings and sauces. Learning to build and assemble pastries is the last piece of the puzzle. This menu is how we will learn these principles so that you have the knowledge to create these classics on your own. Join us for Crepes with Berries and Apricot Beurre Monté; Almond Croissants (rum-soaked day-old croissants filled and topped with toasted almond cream, baked until crisp, fragrant and showered with sliced almonds); Chocolate Madeleines (tender, shell-shaped French butter cakes infused with dark chocolate, baked with a lightly crisp edge and soft, moist crumb); Grand Marnier Soufflé; French Apple Cake; Torsades au Chocolat (Chocolate Pastry Twists), and Lemon Sables (French shortbread cookies).