I’m coming back to Bombay in February to teach some new baking classes! I’m really excited about these set of classes because these are recipes I’ve drawn from my recent experiences. Be it creating patisserie for a lovely Michelin-starred restaurant in London or eating pastries in Paris (in the name of research) during my time studying at Alain Ducasse Education. I hope you enjoy the sound of these classes as much as I’ve enjoyed putting together the menu I’m so excited and happy about.
With each new class, I incorporate fresh recipes with a simplified approach so you can feel confident replicating the bakes in your own kitchen. I use only the best ingredients that are locally available and easy to find. All the classes are demo-based, except Dessert in Jar which is hands-on. Each class is 3 – 3.5 hours long. And for those looking for eggless recipes, you can sign up for Posh Pastry, a class on technical recipes that don’t depend on eggs for flavour and texture.
THIS LISTING IS FOR TEA TIME TREATS where you will learn the following recipes:
1. Almond caramel tart
2. Chocolate hazelnut cake
3. Pain d’épices / gingercake
4. Chocolate and pistachio cookies
5. Pear and rosemary pie
Shaheen Peerbhai is a chef classically trained in French cuisine and pâtisserie at Le Cordon Bleu Paris and London and Centre de Formation d'Alain Ducasse in France. She has worked in Mumbai, Paris and London (Alain Ducasse at The Dorchester, Lyle's, St. John) at establishments ranging from terroir driven bistros to 3-Michelin starred restaurants. She has won four prestigious scholarships from The Culinary Trust, USA (2011, 2013) and The James Beard Foundation, USA (2011, 2015) that turned her cooking school dreams into a reality. She's currently working on her first cookbook titled Paris Picnic Club with Barnes & Noble, NYC. She blogs at purplefoodie.com Full profile ⋅ Leave a Review
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