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Pâte à choux: Lavender-Lemon Cream Puffs - Pommes Dauphine - Pâte Brisée: Frangipani Fruit Tart - Mushroom Tartlets - Crêpes: Cinnamon Sugar Cigarettes - Garlic-Herb Envelopes
What you will learn
Passionate about living a gourmet gluten-free life? Come learn how to make three French foundation pieces that will unlock the potential for hundreds of recipe possibilities. Author Karen Morgan of Blackbird Bakery Gluten-Free and gluten-free expert to Whole Foods Market, will seamlessly show you how to make pâte à choux, pâte brisée, and crêpes and then apply them to both savory and sweet recipes.
Copies of Karen's Cookbook, Blackbird Bakery Gluten-Free will be available for sale and, after class, Karen will be happy to sign your book.
Karen Morgan is a self-taught gluten-free pastry chef, cookbook author, tv personality, gluten-free expert to Whole Foods Market, and founder of the virtual bakeshop, Blackbird Bakery. Karen built her reputation by making gluten free better than what came before and has worked with the likes of Courteney Cox and pro surfer Kelly Slater. She launched her website, Blackbird Bakery, after testing her recipes while living in France. She is currently writing her highly anticipated second cookbook and resides in Austin, Texas.
Cover photo courtesy Knoxy, used by permission. Copyright Chronicle Books, published October, 2010.