Tess’s Kitchen Cooking Classes: PIE AND PASTRY DOUGH

PIE AND PASTRY DOUGH
 
Image result for photos 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

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