Instructor: Chantal Tabet
Date: Monday, December 21
Time: 6:30 pm to 9:30 pm
Price: 220’000 LBP person (all taxes included)
MENU
– Crispy choux with cacao sumac and craquelin
Following the class, you will be able to take back home your own creations!
WHY THIS CLASS
You’ve all been baking at home, now is the time to expand your skill with a professional pastry chef, and not ANY chef a TOP CHEF!
What’s better than learning following a professional’s instructions?
Chef Chantal Tabet will give you her best tips, tricks, and secrets to master the “rebel of the pastry world” and to pair it with unusual ingredients.
WHAT YOU WILL LEARN
– Make the choux dough
– Make the pastry cream
– How to make different flavors and fillings
– How to make craquelin
– Piping techniques: shaping and decorating the choux
