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Through this online course, Chef Bruno Breillet teaches classic French and modern American pastries, sweets, and cakes in both French and English, which you can take in the comfort of your own home kitchen.
Online sessions start at 4 p.m. French time (GMT +2) every Tuesday for the next 4 months (August) for 3 hours. If there is a group of people from these time zones, the time can be moved to 6 p.m. (GMT +2).
Each live session for meet up will be 3 hours. This is the maximum amount of time people are usually able to hold while doing a class. Since participants will also cook, it might actually be easier for them to retain attention span.
Bruno will tell you about the different pastries you can make with the choux pastry and the various fillings and flavors you can use. You'll proceed to make the pastry dough and also make a pastry cream that you will flavor with two different flavors. You'll then make the cheese Gougeres with part of the pastry dough wich are savory cheese puffy bites that can also be filled with thick bechamel if desired.
He will also give you ideas for what cheese to choose but also how to make mini savory canapes with it. You will then make the pastry dough for the following day as it needs to rest overnight in the fridge.
You will make three delicious tarts out of one lot of pastry dough, and you start by making salted butter caramel, chocolate ganache, to fill Bruno's award-winning (UK's great taste award) salted butter caramel and chocolate tart with two distinct layers including the perfect gooey caramel hidden layer.
Next, he will demonstrate how to make a frangipane that also can be used in other bakes and garnish with apples or seasonal fruits to suit the mood. The third is another french classic, and you'll make the dreamiest lemon filling after showing you how to blind bake the pastry dough.
Bruno specializes in French and American cuisine. For 30 years, he lived in London (UK) and in Rochester (UK) where he owned the (semi)legendary Bruno's Bakes & Coffee. In 2011, he won a Master Chef Live/BBC Good Food Show bursary award for his salted butter caramel and his sweet pastry base. He was a judge for the semi-final of the International Chocolate Awards held in London in May 2012. Bruno was also featured in the January 2013 issue of Delicious magazine and the May 2014 edition of Kent Life. His recipes can be found in the DK book, "Chocolate: Indulge Your Inner Chocoholic".
For this organizer you can guarantee your booking through BookCulinaryVacations.com. All major credit cards supported.
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