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.
Important Details:
Instructor Bio:
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!
https://www.crumbs-cakery.com/