Dates: March 21, 2013 to March 22, 2013
Location: Bonnie Gordon College of Confectionary Arts
Learn to make delicate and delicious Parisian Macarons, filled with buttercream, jams and ganache! STUDENTS WILL LEARN -The basics of making a stable meringue base using French, Italian and Swiss meringues -How to bake and fill with milk chocolate hazelnut ganache, sea salted caramel and mascarpone buttercream -How to dust with colours to create a unique finish -How to assemble a small macaron tower Students will take home a beautiful selection of macarons made in class. Students will also receive a review handout and some extra recipes. ** Please note that this class is part of our Day-Pass series. Visit our website for more details.
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