Paris-Brest

Tuesday, February 20, 2024 | 6:00PM - 9:00PM

$169.00

Join Mary Storey for a delightful evening recreating a batch of individual size versions of the classic French pastry Paris–Brest. This delightful pastry was created in 1910 by pastry chef Louis Durand, as an homage to the long-distance Paris-Brest-Paris bicycle race (the pastry’s circular shape is meant to evoke that of a bicycle wheel.) You’ll start by making Crisp, Almond-studded baked rings of Pâte à Choux, followed by Praline Crème Mousseline—an amazing mixture of Vanilla Crème Patisserie, Almond and Hazelnut Praline Paste, and Whipped Butter. Finally, you’ll split your Pâte à Choux and fill it with your light, fluffy Praline Crème Mousseline before topping with a dusting of powdered sugar.

This a perfect Dynamic Duo class to take with your friends, family members or a sweet Date Night and you can BYOB!

This class is suitable for Dynamic Duos!

*What is a Dynamic Duo? It’s basically two buddies sharing the same workstation at no extra charge. You share all equipment and ingredients for a single batch of whatever we’re making that day. (Don’t worry, we won’t stick you with some random stranger- if you want to fly solo, you’ll have the station (and all the yummy food) all to yourself!)

We provide all ingredients, supplies, and tools required for use during each class. Best of all you get to take home whatever tasty treats you make - we provide all boxes/packaging too!

Please wear comfortable shoes (stools will be provided) and have long hair tied back. For the comfort of all our students and staff, we ask that you refrain from wearing strong perfume or cologne. You may wish to bring a cardigan or sweater as the kitchen is kept at 68F.