Introduction to Pastry – Petits Fours
January 12 (4pm – 9pm) & January 13 (8am-5pm)
$495
Laura Ragano
What better way to start the year off than learning how to make some of the most tantalizing French Pastries, éclairs and moist madeleines. Join chef instructor of The French Pastry School, Laura Ragano, as she takes you through the fundamentals in producing traditional French petits fours. Chef Ragano will share her expertise in making macarons and coconut rochers just to name a few. Along with the products mentioned you will learn how to perfect blueberry tartlets, opera cake, espresso tarts, miniature carrot cake and almond financiers.
Laura Ragano, pastry chef/instructor at The French Pastry School began here career as a student. Upon graduation, she found herself in a position to join the school and later was promoted to Chef Instructor. Known for having a calm demeanor, Ragano inspires her students with her attention to detail, her love of the art, and her team-focused attitude.
Denotes classes suited not only for the professional, but for the food enthusiast.
