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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
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