Instructor: Chantal Tabet
Date: Saturday, August 1
Time: 10:00 AM to 1:00 PM
Price: LBP 165’000/person
La tarte Tropezienne: Brioche bun with a rich pastry cream filling
– Raisins brioche bread
WHY THIS CLASS
You’ve all been baking at home, NOW IS THE TIME TO EXPAND YOUR SKILL with a professional pastry chef!
The heat is here, and we are all craving for something fresh that will take our minds off the pandemic we are living in.
Join us to learn how to make 2 tarts with seasonal and local produce!
WHAT YOU WILL LEARN
– How to make brioche dough from scratch
– How to make a creamy and light pastry cream
– Piping skills and decoration
– How to bake the brioche bread
– How to flavor your brioche bread
CREATING A SAFE AND HEALTHY SPACE FOR OUR EMPLOYEES AND CUSTOMERS IS OUR HIGHEST PRIORITY
We want you to feel as good about cooking with us as we do about hosting you back!
For the comfort and safety of everyone in our Lab, we are following the health and safety measures communicated by the Ministry of Public Health for all our in-house classes and shopping.
Practicing social distancing and maintaining enhanced cleaning protocols, including regularly disinfecting cooking stations, high-touch surfaces, utensils, and ingredients.