I'll walk you through and show you every step and then you get to make everything yourself! I (Maxine Scheckter) am a French trained pastry chef, have worked in restaurants and patisseries in Wellington (Logan Brown), Paris (Gateaux Thoumieux) and London (The Fat Duck and Sketch). I hope to share my passion and teach others to create beautiful food.
Join us for a intimate class with a maximum of 10 people at our kitchen in Miramar. We also do private classes and birthday parties!
In this class you’ll learn to make a devancent and delicious gianduja (chocolate hazelnut) choux pastry.
In this class you’ll learn how to make a modern take on the traditional French pastry, Paris Brest. This version consists of a choux pastry with a peanut craquelin, peanut praline, peanut mousse line and peanut pastry cream. It’s all about the peanuts!!Â
In this class you will learn to make these luxurious hazelnut chocolate bars. A layer of crispy graham chocolate crunch, milk chocolate gianduja (hazelnut and chocolate) , hazelnut ganache, caramelised hazelnuts and milk chocolate coating.Â
In this class you will learn to make two not very pretty, but incredibly delicious pastries. The kougin amann and a spin off, kougin amann cheesecake.Â
In this class you will learn to make a classic English doughnut, the yum yum. It may not have the classiest name, but there is something about these doughnuts that captured my heart.
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