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Mastering Tricky Hot Desserts

3 hours workshop

  • 90 British pounds
  • Beeston

Service Description

You will make: • Chocolate fondant • Soufflé Grand Marnier • Steamed lemon pudding Techniques Covered: • Cooking pastry cream • Meringue and folding technique • Soufflé making • Working with chocolate • Plating a hot dessert


Upcoming Sessions


Contact Details

  • Beeston, King's Lynn PE32 2NE, UK

    +447554178487

    info@satiateartisan.co.uk


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