Julia Child's French Pastry 101 September 13, 2009

Our hands-on cooking classes voted best in SoCal.
Recipes from Mastering The Art of French Cooking
Quiche Lorraine (p. 147) made with Pate Sucree (p. 633)
Fresh Fruit Tartlets made with Pate Brisee (p. 139)
Pastry Cream and Custard ala Creme Patissiere and Creme Saint-Honore (p. 591)
Pastry Dough ala Pate Choux (p. 175) = Pate Choux au Fromage and Pate Choux au Chocolat

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