My Kitchen or Yours?

A tray a Pate a Choux Pastry ready for the Mascarpone Cream and Genache

An afternoon of tasty bites, decadent sweets, a splash of vino and some girl talk? I’m there! I recently had the pleasure of hosting a private cooking lesson in our home.  If you’ve seen our kitchen, you know that it’s cozy.  It cranks and bakes and refrigerates proudly chanting Gordon’s quote, “the best food comes from the smallest kitchens.”  That’s us, happening now.  Shalini, a recent Harvard Grad, contacted me a couple weeks ago.  She was gearing up for a job in Paris and wanted some new tricks to take across the pond.  We designed a 3 hour lesson that included some  everyday favorites like Fig and Prosciutto Pizza with the MasterChef 35-minute dough and a chocolate genache that is fool proof and mouth watering.  We also took it up a notch with  some techniques I learned in LA from some of the worlds top Pastry Chefs like Pate a Choux Pastry, Mascarpone Sabayon, Piping and Glass Candy.  Top that off with a bottle of chilled Sancerre and some take home menus and we both agreed, it was time well spent.

Profiterole Perfection

The Menu:

Fig and Prosciutto Pizza with MasterChef 35-Minute Dough
Profiteroles (Shalini’s moving to Paris after all), including:
~Pate a Choux Pastry and Piping
~Mascarpone Sabayon
~Glass Candy
~Chocolate Genache
Sancerre White, for sipping

Girls Night In, Baking 101,  Couples Cooking (yes, we can invite AJ:)), etc.,  give a shout.  You direct the menu, invite some friends and let me take care of the rest. It’s turn key… my kitchen or yours!

braveapron@gmail.com

Piped Pate a Choux filled with Mascarpone Pastry Cream

Bon appetit!