Make Perfect Macaron Every Time, Even If You Failed In The Past. In the Macaron class 101 you will find the answer to all of these questions and more!
DurationMake Perfect Macaron Every Time, Even If You Failed In The Past
Are your Macaron flat with no feet?
Do they crack while baking?
Are they too fragile to work with?
Not sure what to fill them with?
We will cover:
Fail proof Macaron!
Achieving the perfect meringue base
Coloring
Piping for consistent size
Settle and bake method
Perfect oven temperature and timing
Flavored ganache’s
How to fill macaron
You will take home at least 20-25 perfect and gorgeous Macaron, ready for gifting….if they make it home that is! All recipes, tools, and supplies will be provided to complete this project.
Founded in 2007 Lambert Academy of Sugarcraft is a cake design business training company with our head office in Calgary Alberta. We are engaging the power of entrepreneurship and nurturing it through our students.
Come and experience the evolution of home-based cake design and bakery businesses by starting your next career change with us.
We will begin my making the puff pastry dough. While the dough rests you will enjoy the: Jalousie au Jambon et Fromage (Ham & Swiss Hand Pie) Flaky puff pastry filled with a creamy bechamel, Ham & Gruyere Cheese which will be enjoyed warm from the oven with a side salad.
Immerse yourself in the rich heritage of Italian dessert-making as you learn the secrets behind crafting delectable treats. Under the expert guidance of our skilled chefs, you'll discover the art of creating traditional Italian pastries like cannoli, tiramisu, and sfogliatelle.
Come to the French patisserie boutique that specializes in classic macarons with a modern touch and carries its own line of organic loose leaf teas.
In this class you will learn the basics of dough lamination, temperature control, and how to roll and bake puff pastry. Each student will also get the chance to assemble their own mille-feuille
She will offer a bit of history of and troubleshooting for this classic French pastry. She will walk you through the recipe and procedure, plus students will have the opportunity to pipe and fill the choux.
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