About
If you are interested in stepping up your bread making and tackling enriched doughs, Catherine Maxwell spent time in charge of the pastry kitchen at Le Gavroche, Michel Roux Jnr's Michelin-starred restaurant in London in her cheffing years. She found him to be a fantastic teacher because of his passion for food and respect for ingredients. She is generous with sharing her professional tips and techniques on these.
What will I learn to cook?
* Fougasse - spectacular loaf originating in Provence, now made for celebrations
enriched doughs and the tips you need to handle them correctly
* Croissants - you will taste the difference once you've made your own
* Brioche - practice finishing a pre dough and then make your own to finish off at home
* Saverin dough - soaked in booze-laden syrup, it looks impressive and tastes it
Vaughan's Cookery School, Kennet
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to add an item to your Itinerary basket.
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