Tarts and soufflés are the ultimate French dessert though rarely perfected. Learn the ABC of successful sweet and savory soufflé making with all its tips and tricks and most importantly, perfect techniques!
The French say a soufflé is half raw in its center, but restaurants today mostly serve a soufflé likened to a chewy hot-air-balloon. Many don’t know how to make and build a soufflé leaving them hopelessly eggy and overcooked. In this workshop, you learn how to perfect this art and create hot air creations that rise perfectly without becoming chewy and overcooked.
We will round this class up with cooking some of the most famous French restaurant tarts such as Lemon Tarte, Tarte Fin apples, Chocolate Tarte, Pear and Almond Tarte, Tarte Tatin, caramelized Nut, and Berry Tarts and Treacle Tarte taking you into dessert heaven! Your dinner party will have a finale like a Mozart opera!
Soufflé perfection and classic restaurants tarts
In stock $228- Weekend class 9 am to 2.30 pm