Travel to France in this class, where you will learn the secrets to making Brioche, a rich, tender and versatile French dough. Paul Anater will walk you through making your own batch of brioche dough that you will take home and bake. You will also break up into teams and make brioche cinnamon rolls, true French brioche, and challah. Paul will demonstrate how to make Brioche Bread Pudding. End class with an extensive Brioche tasting. A Hands-on Technique Class.
- Cinnabon-style, Large Cinnamon Rolls
- True French Brioche (Served with Ice Cream)
- Challah (a Beautiful Braided Bread)
- Brioche Bread Pudding