Paris Brest
Date : Saturday 22nd of February from 10am to 12.30pm
Service Description
What you will be learning: - How to make and bake a pate a choux. - How to make, cut and apply craquelin on the choux. - How to make a hazelnut mousseline - How to make a hazelnut crunchy. - How to build and pipe the Paris Brest. What to expect: - You will be working in a group of 4 people. There will be 3 groups (12 per class). Each student will be making 3 Paris Brest per person going home with the recipes and your own creation. - During the class you will be assisted with chef Clement and his assitant - The class will last around 2.30 hours. - A table of croissants and coffee will be at your disposition - All we want is for you to have a fun experience and learn new technique from the Chefs. - Any cancelation 72 hours before the class will not be refunded. A bientot!!!
Upcoming Sessions
Contact Details
1231 Morena Boulevard, San Diego, CA, USA
6199194523
clement@dessertsbyclement.com