Wednesday 19th December:
Class times for this program are 5.00-9.00 pm – $200.00
Presenter: Paul Herbig
This class focusses on producing a range of the French classic but with a modern twist. We will incorporate delicious flavoured creams that focus on big Christmas flavours such as seasonal summer berries and other recognisable flavours like blood orange, vanilla and honey and of course roasted nuts.
Different presentation techniques for eclairs, sable choux known as religieuse and other varieties will be covered.
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