CFH-620 — Elevated Desserts for the Holi
Are you sick and tired are bringing the same old desserts to your friends and family for the holidays? We will use seasonal ingredients with some techniques and flavor combinations you may have not experienced before. We will discover a new kind of pastry dough to work with, something more elevated than your plain meringue cookie, and a technique the French use when making their version of the American Apple Pie. (apricot and thyme galettes with polenta pastry, rolled pavlova with apples and pear, apple tarte tatin)