Classic Yeast Pastries Class 28 February - Friday - 10:00 Pastry Chef Naama Bekerman
In this class we'll experience the principles of working with a variety types of doughs and we'll bake both sweet and salty pastries.
The class is practical and hands-on, and participants make most of the dishes themselves.
- Start off with freshly baked Focaccia
- Provance Style Biscuit Rolls
- Kugelhopf with walnuts and dried fruit
- Sweet Fuccacia with fresh fruits, berries and Crème Pattisiere
- Chocolate Crunch
- Danish Poppy Seeds
- Parmesan Crunch
- An assortment of dips and antipasti