Three distinct layered desserts in jars (verrines) inspired from the pastries in Paris. In this class, you will learn several techniques that you can use to reconstitute many more desserts. These are fancy yet so easy to make ahead – so you and your guests can both enjoy them!

1. Cajou – Cashew, caramel and dark chocolate verrine

  • Cashew nut caramel
  • Dark chocolate cremeux
  • Vanilla/Tonka white chocolate Chantilly

2. La Vie en Rose – light and delicate flavours of rose, lychee and raspberries

  • Macerated raspberries
  • Pistachio joconde
  • Light-as-air lychee mousse
  • Rose cream Chantilly

3. Cerise – cherry compote, classic vanilla bavaroise brought together by caramel and crunchy cocoa streusel

  • Cherry compote with kirsch
  • Vanilla bavaroise
  • Cocoa crumble
  • Caramel sauce

This class will last approximately 3.5 hours.