FRENCH PASTRIES

This class on French Pastries provides a foundation for the techniques of French baking which can seem intimidating until the steps are broken down into manageable skills. The fundamental Pastry Doughs are defined and understood with hands-on guidance and instruction so that classics like Pate a Choux, Short crust Pastry and laminated Doughs are made and understood. Additionally, fillings, glazing and finishing will be taught with an understanding of how temperature, timing and techniques create perfect results. Come for a fun and enlightening class to master these French baking skills. Our lesson is French Almond-Rum Cake (Gâteau Nantais); Chocolate Crepes; Lemon Lavender Madeleines; Cinnamon Sugar Cruffins (Croissant Muffins); Cream Puffs (light and crisp Pastry Shell and creamy Vanilla Custard filling); Raspberry Bostock (toasted Brioche brushed with Syrup & topped with Raspberry Jam & sweet Almond Cream), and Berry Clafoutis (baked Custard studded with fresh Berries).