In this class you’ll learn to make our 2021 Buche de Noel, inspired by a fond summer/Christmas memory of mine: eating boysenberry ripple ice cream. Ive combined that memory with the idea of what a Buche de Noel is- a Christmas log. That’s why this Buche is like a forest floor, covered with mini meringue mushrooms and white chocolate leaves. Underneath we have a boysenberry brown sugar sponge, boysenberry gel, whipped vanilla cheesecake, boysenberry compote and light chocolate soil.
Class will run for approximately 3.5 hours on Sunday the 28th of November at 11am. The time may vary depending on how fast or slow everyone is. You are not required to bring anything, just wear comfortable, closed toe shoes. You will be provided with a box to take your pastries home, but are welcome to bring reusable containers. All classes are run at our NEW ADDRESS 128F Park road, Miramar
Please note our cancellation policy at the checkout before finalising your purchase. By purchasing this class you agree to the terms and conditions of this policy. If you have any questions about this please email us at email@example.com