2/13, Meringue Desserts – Hands On
Chef: Julie Paul
Date: Thursday, February 13, 2025
Time: 6:00PM-8:30PM
Meringue can be fickle but the end result is so worth it! Learn to work with egg whites and make gorgeous meringue desserts, as well as fillings and toppings to complement their flavor. This class is permitted for students 16 years of age and older.
Menu:
-Eton Mess (Berry Meringue)
-Classic Lemon Meringue Pie
-Hazelnut Dacquoise with Vanilla Custard and Blueberry Compote
Allergen/Dietary Notice: The following items will be used gluten, eggs, dairy and nuts.
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 @julie_paul21.
Chef: Julie Paul
Date: Thursday, February 13, 2025
Time: 6:00PM-8:30PM
Meringue can be fickle but the end result is so worth it! Learn to work with egg whites and make gorgeous meringue desserts, as well as fillings and toppings to complement their flavor. This class is permitted for students 16 years of age and older.
Menu:
-Eton Mess (Berry Meringue)
-Classic Lemon Meringue Pie
-Hazelnut Dacquoise with Vanilla Custard and Blueberry Compote
Allergen/Dietary Notice: The following items will be used gluten, eggs, dairy and nuts.
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 @julie_paul21.
Chef: Julie Paul
Date: Thursday, February 13, 2025
Time: 6:00PM-8:30PM
Meringue can be fickle but the end result is so worth it! Learn to work with egg whites and make gorgeous meringue desserts, as well as fillings and toppings to complement their flavor. This class is permitted for students 16 years of age and older.
Menu:
-Eton Mess (Berry Meringue)
-Classic Lemon Meringue Pie
-Hazelnut Dacquoise with Vanilla Custard and Blueberry Compote
Allergen/Dietary Notice: The following items will be used gluten, eggs, dairy and nuts.
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 @julie_paul21.