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

Saint honore

Class includes: Ingredients, tuition, recipes, food styling tips, grazing platter light lunch and take home boxed desserts.

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