This fashionable French pastry has taken the world by storm. With their dainty size, pretty colours, and deliciously sweet flavour, its now wonder why!
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Learn the basics of sourdough bread baking.
Pastry chef Christian Faure takes you into his world: the creation of small cakes.
The recipes and methodologies are directly from our professional pastry program, for great pastry relies on precise execution and key understanding of how simple ingredients like eggs, flour, sugar, dairy, and even moisture, air, salt and acid affect pastry chemistry
The class is hands-on, everyone will be making laminated dough. Students will finish the class with croissants that are shaped, but should take them home immediately afterwards for the final rise and bake.
Learn the fundamental techniques and take the first step in the wonderful world of professional pastry making!
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