Tess’s Kitchen Cooking Classes: PIE AND PASTRY DOUGH
PIE AND PASTRY DOUGH |
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We hear from so many otherwise skilled cooks that they can’t make good pie dough. This class will make anyone into a master pastry maker. First, and easiest is the super easy Crunch Dough, a light and flaky dough Alan learned to make at the elbow of Jacques Pepin. You will also need an all-purpose dough for pies, tarts and quiches, that the French call Pâte Brisée. And for a little fun, we will see how easy it is to make pillowy light Cream Puffs. |
Alan Tangren Cost: $70
115 Mill Street Grass Valley