French Pastry Primer

Students will work in teams as I discuss the importance of French pastry technique in my baking. Incorporating simple basics like tempering for pastry creams, fraisage for tart shells, browning butter for more complex flavors and making choux can help any baking bring their product to the next level. Seats will be limited to 12 students. $95/per student. All materials included. THIS CLASS IS FULLY BOOKED.