Miniature decorative pastries have been the dessert of choice at parties and events large and small. Few desserts make for a better presentation than a tidy arrangement of carefully constructed miniatures. In the language of classic culinary arts they are known as petit fours and include any small cake or pastry item small enough to be eaten in one or two bites. Most petit fours are comprised of many distinct components and require a steady hand and sharp eye for detailed decoration.
In this four-day hands-on workshop, classically trained French pastry chef Philippe Kaemmerle will teach the class to make all the components of a variety of petit fours.
Monday and Tuesday evenings, June 20, 21, 27, 28, 6:30 – 10:30 pm
$375 – CALL TO REGISTER – 718.758.1339
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