Introduction to pastry I
Description
The main aim of the introductory pastry courses is to equip participants with small tricks and techniques that will enable them to make classic recipes, while at the same time giving them the tools to create their own sweet recipes.
This pastry module explores the use of eggs in pastry, from the creation of doughs, creams and meringues. All these recipes will be demystified and simple options presented so that you can make them at home.
Information and registration: info@cascaisfoodlab.pt
Organisation: Cascais Food Lab
Find out more HERE
More Info
