Baking Essentials - Petite Desserts and Piping Cooking Class
Sunday 30 August 2020
You will start this lesson using choux pastry and create a selection of profiteroles and eclairs. You explore different creams, glazes and the beautiful almond crumble for that professional finish. After preparing different creams, you will make both a swiss and Italian meringue and assemble a delicious Meringue Vicheron with a fruit filling.
By the end of today you will be a piping professional.
Meringues for Vicheron
Class includes: Ingredients, tuition, recipes, food styling tips, grazing platter light lunch and take home boxed desserts.