Chef: Julie Paul
Date: Saturday, June 1, 2024
Time: 11:00AM-1:30PM
Being gluten free doesn’t mean you have to miss out on dessert! In this class you’ll not only learn to use gluten free flour to make a choux pastry, but you’ll also learn the techniques to use egg whites and nuts as flour substitutes in the base of many desserts. This class is permitted for students 15 years of age and older.
Menu:
Margarita Pavlova
Lemon Dill Ricotta Puff
Chocolate Berry Almond Tarts
Allergen/Dietary Notice: The following items will be used eggs, nuts(optional) and dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at sweet_sassy_confections.