Paris International Cooking School
Brioche, Savarin and Rum Baba Workshop

Cooking with Yeast Workshop

Brioche, Savarin and Rum Baba Workshop

This workshop is to learn how to work with fresh or dry yeast. We will prepare a selection of sweet and savoury recipes using yeast. Cheese savoury Brioche and Sweet Brioche will both be prepared, as well as a range of cakes using yeast has a raising agent. Learn how to make a perfect Rum Baba, Savarin with Chantilly Cream and the Alsatiian French Traditional cake called Gugelhupf or Kugelhopf.
Bring a camera and some plastic container has there will be a lot of cake to take home.


Like all our other Cooking Classes and Workshops, this workshop is fully practical (hands-on). Students are fully involved in this workshop. We don't ask you to just watch the demonstration, prepared to get your hands messy! (Okay, not that messy)

We have one menu set (sets of recipes) for this cooking workshop:


Saturday 26th August, 2017

Saturday26August
2.30pm to (about) 7.30pm
on 26th August, 2017
1738P
L. Villoing
$165.00 (1 session, including food prepared by students as part of this workshop practise)

enrolment

To enrol into this workshop, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Classes are run subject to acquiring minimum numbers. Maximum number of students for this Class is 6.

what to bring

Students are asked to bring two tea towels, food containers (for taking food home) and wear full closed flat shoes.
Students will enjoy the macarons and choux at the end of the workshop.
Please feel free to bring a camera with you if you'd like to take photos of completed work. (We found many students were interested in taking photos of the food they made.)

(Photo by Antony S.)

Timetables:







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No surcharges on credit cards.