Millefeuille

Pronounced meel-foy, this old-school French pastry is airy, crispy, flaky, and decadent in all the right places. I’ll show you how to prepare the traditional pastry and a quick version using mascarpone and berries.

Instructor: Jolene Lamb

Sat, 9/19/20, 9:30 – 10:30 a.m.

$29

This live class will be held through Zoom. A shopping list of ingredients and kitchen equipment we will use will be emailed one week before class. A second email will be sent the day before the class with the recipes and the Zoom link. Live classes are approximately one hour long including a Q&A session with the chef at the end of class. Feel free to cook and bake along with the chef or kick back and just watch. Please note, some classes may have steps that have been pre-prepped or done in advance to keep class time flowing. Those steps will be noted on the recipe itself.

Learn more here.