A session of classical french pastries – for Puff, a showcasing of hand lamination, achieving a flakey, buttery pastry with a sweet & savoury filling to add on to the deliciousness. For Choux, the beauty of making, piping & baking choux buns & good old eclairs alongside flavors of creme patissiere.
- Savoury puff
- Apple turnovers
- Chocolate Profiteroles with chocolate pastry cream and Chocolate Namelaka
- Mango Eclair with mango pastry cream with Vanilla Namelaka