THE ART OF THE TART (WINTER EDITION)

Service Description

In this class you'll be making three classic French patisseries using a range of different pastries and fillings. They include Tarte Bourdaloue, poached pears and frangipane in a delicate pâte sucrée casing; eclairs, made with a sweet choux pastry, with chocolate pastry cream and a chocolate fondant top; and a fruity pâte brisée tart filled (weather permitting) with quince and apples from Mrs Portly's orchard. Suitable for vegetarians. Tea/coffee/welcome cookies and lunch are provided, along with all ingredients and materials, recipe sheets and aprons. All you need to bring are some large lidded tubs or tins to take home your creations.