Let’s make dessert! Together we will travel to Europe and learn how to make some of their famous desserts.
Week 1 ~ Pâte à Choux et Crème Pâtissière: Choux pastry is the backbone for a variety of desserts like éclairs, profiteroles, etc. We will transform our choux into a cream puff with the finished touch of pastry cream.
Week 2 ~ Macaron: These delicate French almond cookies will be piped, baked and then we will sandwich them together with a delicious buttercream.
Week 3 ~ Swiss Roll: It’s a bit of a challenging technique to roll the sponge cake, but this cake filled with jam and whipped cream will be worthwhile.
Christine Chapman has 20 years of cake decorating experience. She is the owner of Crumbs Cakery, a custom cake studio on Bainbridge Island. Christine is a self-taught cake artist and opened her shop 6 years ago on the island. Her work is known for its realistic art projects (dragons, robots, superheroes, etc ) and has been featured in numerous magazines. Check out her Instagram account crumbs.cakery to see her latest work!