Lesson 1 – Plain Scones served with Chantilly Cream and Fruit Jam (by Chef Michael)
Lesson 2 – Friands (By Chef Karen)
Lesson 2 – Madeleines (By Chef Karen)
Lesson 2 – Fruit Scones (By Chef Karen)
Lesson 3 – Pound Cake (By Chef Angelo)
Lesson 3 – Genoise Sponge (By Chef Angelo)
Lesson 4 – Fruit Tart (By Chef Michael)
Lesson 5 – Sable Diamantes (By Chef Karen)
Lesson 6 – Florentines & Sable Hollander (By me)
This marks the beginning of a series of beautiful creations. Pastry – as I have learnt – is quite the complete opposite of cuisine….it’s all about patience and precision – what a welcomed change from the hustle and bustle in the cuisine world! 🙂
Twice as Delicious 
I am hungry
Wait till I get back! 😛