THE ART OF THE TART, SUMMER EDITION

Service Description

In this class you'll be making three classic French patisseries using a range of different pastries and fillings. They include the showstopper Sablé Breton, filled with a light pastry cream and topped with seasonal fruit and edible flowers; Tarte Bourdaloue, poached pears and frangipane in a delicate pâte sucrée casing; and mini chocolate sablées, topped with chocolate ganache and raspberries. Suitable for vegetarians. Tea/coffee/welcome cookies and lunch are provided, along with all ingredients and materials, recipe sheets and aprons. All you need to bring are some large lidded tubs or tins to take home your creations.