In Pastry 4 we apply our knowledge of puff to the task of making yeast puff, or what we know of as Danish pastry. We will make croissants and a range of elegant pastries using crème patissière, frangipane and fruit.
|Event End Date||05-06-2019|
|Registration Start Date||10-01-2019 1:00 am|
|Cut off date||03-06-2019 12:00 pm|
|Location||Foodish Kitchen, Belconnen Fresh Food Markets|