Learn to make three types of pastry (shortcrust, rough puff and choux – for eclairs and profiteroles – easier than you think!) using different flours and fats, and go home with holiday treats to enjoy.
If your pastry sometimes comes out hard, tough, burnt or soggy, or if you just want to make better pastry, come and join in!
This is a hands-on workshop.
Contact me about scholarships, work trades, or paying with PR$