Classic Yeast Pastries Class 21 January - Friday - 10:30 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
- Kugelhopf with walnuts and dried fruit
- Sweet Fuccacia with fresh fruits, berries and Crème Pattisiere
- Chocolate Crunch
- Parmesan Crunch
- French Fugas Bread with Olives and Dried Tomatoes
- An assortment of cheese and antipasti