Lemon & bergamot Saint-Honoré workshop

Service Description

This workshop requires the “Fleurenn Ø20” cutter, available in our shop. The cutter is included in the workshop price and will be sent to your home at least three weeks before the workshop. Techniques covered during the live session: - Preparing, lining and blind-baking sweet shortcrust pastry - Making classic choux pastry - Glazing choux buns - Making salted butter caramel - Piping with a Saint-Honoré nozzle - Assembling the Saint-Honoré Equipment needed for the live session: - Flower-shaped cutter for sweet shortcrust pastry (provided) - Sheets of baking parchment - Micro-perforated Silpat-type baking mats - Rolling pin - 3 disposable or reusable piping bags - 1 plain piping nozzle (10–14 mm in diameter) - 1 stand mixer with a paddle attachment - Essentials: weighing scales, oven, saucepans, rubber spatula, other spatulas and knives Ingredients needed for the live session: - Milk - Butter - Granulated sugar - Eggs - Lemon - Bergamot - Vanilla (pod or powder) - T55 flour - Double cream (30% fat) - Glucose - Ground almonds - Icing sugar The recipe sheet, class recording and a summary of all the helpful tips will be sent to you afterwards. Although a recording will be available, your attendance and active participation are required. AOZAN workshops take place remotely, from your own kitchen via your computer. In a small group, you make the recipe together, with Quentin guiding you through each step and adapting to everyone's level and equipment. You will receive the precise ingredient quantities well before the live session so you can prepare in advance. No full refund will be issued if this workshop is cancelled.