In this class, you will learn how to create a light crumbly French Sable biscuit, passionfruit coulis, and a whipped ganache, an alternative to mousses. The focus in this session will be how to combine different flavours and textures with different aeration techniques.
Date and time: Saturday 06th Apr, 10am to 1pm/1:30pm
Duration: 3 to 3.5 hours
Allergens: Please note our venue has traces of wheat, dairy, and tree nuts.
Location: L'Atelier VANIYE. 1/42 Selwyn Street, Onehunga, Auckland 1061
Hands-on baking classes | Dessert class | Pastry class | Passion
Location
L'Atelier VANIYE, 1/42 Selwyn Street, Onehunga, Auckland 1061
Duration
3 to 3.5 hours, starting at 1pm and finishing at 4pm/4:30pm
Hands-on class
Our classes are fully hands-on for an immersive baking experience.
Allergens
Please note our venue has traces of wheat, dairy, and tree nuts.
