Roll up your sleeves and spend a three day, dough-filled weekend in the pastry kitchen.
Day One - Doughs and Batters: Yeast Dough; Pie and Tart Dough; Brioche Dough; Croissant Dough; Devil's Food Cake; Lemon Lavender Cookie Dough; Linzer Cookie Dough.
Day Two - Pâté a Choux, Custards and Filling: Pastry Cream; Chocolate-Glazed Éclairs; Chocolate and Caramel Ganache; Pistachio Crème Brûlée; Buttercream.
Day Three - Assembly and Garnishing: Shape and Fill Croissants; Frost and Assemble a Layer Cake; Bake and Assemble Cookies; Assemble Chocolate Raspberry Tart.
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