Tess’s Kitchen Cooking Classes: PIE AND PASTRY DOUGH
|PIE AND PASTRY DOUGH|
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
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
And for a little fun, we will see how easy it is to make pillowy light
Alan Tangren Cost: $70
115 Mill Street Grass Valley