No doubt GF desserts can also be delicious. We put together some interesting recipes to realize a Pear Tarte and a Paris-Brest
With or without dietary restrictions, we think the dessert has to be perfect and we want them to taste delicious in the same way. That’s why for this class we spent some time testing different recipes and ingredients and at the end we agreed that the following two were the best ones.
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.
Classes begin at 3:30 pm until about 7:30 pm (timing can slightly vary accordingly with the pace of all the attendees).
If you wish to sign up for the next class, please visit our STORE to purchase tickets.
Where possible, our chefs will accommodate dietary constraints. That being said, this cake may have some ingredients that you are allergic to. Please review the full ingredient list below to check if you have any allergies. Please also note that 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. 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.
Ingredient List for the Afternoon Tea Pastry:
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.