VEGAN PASTRY IV : Mastering pâte à choux et feuilletage

Our Advanced Vegan Pastry class will introduce you to some of the more technical aspects of pastry and dessert making. We will study and execute :

– The making of normal and risen puff pastry and the execution of mille feuilles pastries, galettes des Rois, croissants, pain aux raisins and pain au chocolat, apple turnovers
– The making of choux pastry and the execution of filled choux, eclairs, Paris-Brest and St Honoré pastries.

Highlights of the Cooking Class

Duration: Two weeks – from Monday to Friday (Starting hour: 9am; Ending hour: 5:30 pm except on Fridays at noon)
Availability: May 25 – June 5, 2020
Highlights:  Making a croquembouche!
Location/Meeting place:  Gentle Gourmet Institute, Domaine de Broc Fontaine, Brosville, France
Language: English/French
Price: 2950 EUROS (all materials, vests, notebooks and Monday to Thursday lunches included)
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