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Fri. 8 April 2016, 6:00 pm – 9:00 pm AEST
This is an informative course designed for all experience levels whether you are a food enthusiast who loves to wow everyone with their baking skills or an industry professional looking to hone your technique. Everybody who attends will gain a deeper understanding and knowledge of making and baking Macarons.
The techniques learned in this class you will be able to:
• Make Macarons & ganache from scratch
• How to handle the paste & ganache, from mixing to piping
• All about resting before baking, baking and cooling
• Take home notes on the class with recipes and step-by-step process so you can create it time and time again.
This fun day is filled with skills, knowledge, tips and tricks of the trade to help you improve your technique in working with these ingredients and tools.
Take home everything you create in a cake box
The chocolate we will be using is Swiss Felchlin Chocolate and we will be using free range egg whites.
Taught by Jessica Pedemont