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Tuesday January 29th, La Technique: The French Pastry Class
Group price: $160.00 (4/group)
Sorry, this class is sold out. Please enter your name, phone number and email address below to be added to the class waiting list. We will notify you if seats become available.
Chef Joseph has selected three types of pastry to help demystify the process of transforming flour and fat into glorious crusts.
Beautiful pastries are the envy of good cooks and diners alike. Chef Joseph has selected three types of pastry to help demystify the process of transforming flour and fat into glorious crusts. Preparation techniques, useful information about flours and even a little history will all be shared. This class is a repeat of our sold out class last October; sign up early!
- JC’s Quick Pate Feuilletee (Puff Pastry)…served in a Jalousie or Peek-a-Boo Tart
- Pate Brisse (Basic Pastry Dough)…the foundation for Provencale Tomato Quiche
- Pate a Choux (Cream Puff Batter)…used to create Profiteroles – Cream Puffs filled with Ice Cream and served with warm Chocolate Sauce
Cost: $50/ person
Complete hands-on participation.
What to bring with you: BYOW (wine)
Instructor: Chef Joseph Lowery
Chef Joseph is an author, chef, and cooking teacher and has taught cooking classes since 1972 in Canada, Mexico, and the USA. He is currently the Chef Consultant with Avanti Savoia Imports.