French Pastry Intensive (Vermont)
Three days in Paris might be nice, but 3 days immersed in French pastries will be amazing. We'll cover a wide variety of techniques needed to create many of the classics at home. You'll learn to pipe one of the building blocks of French pastry, pate a choux, into light-as-air eclairs and then fill them with another essential, pastry cream. We’ll provide you with the knowledge and confidence to tackle the elusive French Macaron and a rich, buttery Brioche. The pièce de résistance, learn how to create a perfectly caramelized, flaky laminated Kouign Amann.
