You will start this lesson using choux pastry and create a selection of profiteroles and eclairs. You explore different creams, glazes and the beautiful almond crumble for that professional finish. After preparing different creams, you will make both a swiss and Italian meringue and assemble a delicious Meringue Vicheron with a fruit filling.
By the end of today you will be a piping professional.
Profiteroles
Eclairs
Meringues for Vicheron
Saint honore
Class includes: Ingredients, tuition, recipes, food styling tips, grazing platter light lunch and take home boxed desserts....
