Gluten-free desserts can be so delicious! We put together some interesting recipes to create a gluten-free Pear Tarte and a Paris-Brest.
Emiddio
Pastry Chef
Maximum of 8
Class size is limited to 8 participants to ensure personal attention. No prior preparation or experience needed.
3 to 4 hrs
Socialize during, before and after our immersive class and make new friends
Baked treats
You will leave with your baked treats and great memories
Allergen Warning
Please review the full ingredient list below to check if you have any allergies. Any food prepared on and off site may contain trace elements of nuts and other allergens, so if you have any allergic sensitivity, please advise us and we can have a chat about your safety. Where possible, our chefs will accommodate dietary constraints.The final decision on your safety in regards to allergens is yours alone. Allergies are the sole responsibility of the attendee and not of Antise Vancouver.
| List of ingredients | ||
|---|---|---|
Pear Tarte: Butter, sugar, rice flour, almonds meal, eggs, potato starch, pears, pectine. |
Paris-Brest: Eggs, butter, tapioca starch, rice flour, sugar, almonds meal, cream, white chocolate, strawberries, raspberries, blackberries. | |
What to expect
Regardless of dietary restrictions, these desserts are delicious. We spent some time experimenting with different recipes and ingredients. During this “hands on” class you’ll learn how to make a gluten-free Pear Tarte, and a gluten-free Strawberry and White Chocolate Paris-Brest.
As with all other pastry classes at Antise Vancouver Pastry Lab, at the end of the class you will bring home the desserts you have made.
