In this class you’ll learn how to make your own giant chocolate Easter egg! Composed of a caramelised white chocolate shell, passionfruit pate de fruit gel, golden syrup caramel and an Anzac biscuit crumble.
You’ll make one large Easter egg, that weighs approximately 250g , 13cm long and 8.5cm wide.
This class contains gluten, dairy and egg. It is gelatine free and can be made gluten free upon prior request.
Class Details:
Date: Saturday 19th April
Time: 11am-2:30/3pm
Location: 7A Stewart Drive, Newlands - Parking available in the community car park, entrance off Batchelor street
You will be provided with a box to take your pastries home, but are welcome to bring reusable containers.
If you have any allergies and are unsure if this class will be suitable for you please contact us before booking.
Please read the terms and conditions on our FAQ page before booking. By booking a class you agree to these terms and conditions.