Growing up in Canada with English Grandparents, French pastries were the preferred dessert of choice. Â A cup of tea and a pastry was an everyday occurance. Â You will be surprised at how easy these three desserts are to make.
The pastry dough is cooked while it’s being made, Â pipe the dough out of a pastry bag to create the preferred shape, Â Bake, cool and fill is all there is too it. Â Chef Laura will assist you making your own ‘show stopping’ pastries, along with that delicious pastry creme that is the traditional filling for all three desserts.
Profiteroles
Eclair
Napoleon (Mille Feuille)
Pastry Cream
Particpation
Coffee and tea will be served
10% of on all in store merchandise during class
