64 London Road
Sunday 6th June, 2-5pm
You will be hands on with your food preparation, this is not a cooking demonstration! So be ready to get to grips with the tools of our trade.
Most historians are inclined to believe that the macaron originated in Italy, probably Venice, and was transported to France by sailors where it was further refined by French pâtissier techniques. The consensus is that the word "macaron" comes from the Italian word ammaccare which means to crush.
You'll be making, baking and filling 3 varieties during your time with us.
Salted caramel filled with a luxurious chocolate ganache
Strawberry filled with a mixed berries paste
Lemon with a zingy lemon curd
Included in this session: 3-hour professional cookery tuition, ingredients – all produce from the session yours to sample and take home, protective apron and mineral water.