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**DATE CHANGE** We are moving this fabulous weekend to September 21-23 when the weather will be a little cooler and just that much better for pastry making! UPDATE: Sold Out! We are talking about dates for the next one and would love for you to […]
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**DATE CHANGE** We are moving this fabulous weekend to September 21-23 when the weather will be a little cooler and just that much better for pastry making!
UPDATE: Sold Out! We are talking about dates for the next one and would love for you to join. To keep up to date, sign up on Kate Hill’s site to be notified when new courses are listed here. You can also keep an eye on my blog and instagram . 🙂
Ever since meeting Kate Hill at her 18th century restored farmhouse along the canal in Gascony, I knew our paths would cross again. I just didn’t know how soon! We’ve been chatting and cooking up a little something for all of you. This September, I’ll be offering A Pastry Weekend Adventure at Camont! The first of its kind at Camont, and an exciting new venture for me that I am so thrilled to share with all of you!
We’ll be baking together, visiting the gorgeous outdoor market at Nérac, and seriously indulged by Kate’s cooking. Kate Hill is a fabulous cook and teacher, who has been living and working in France for the last 25 years. She’s published several cookbooks and is frequently featured in Saveur with her recipes and stories of Gascony.
The focus of the weekend, besides having a raucous good time with an unlimited supply of butter and fresh eggs from the chickens out back, is to fill your apron pocket with tried and true, go-to recipes that you can pull out at any time to impress a crowd or just simply because you want to whip something up!
On the itinerary:A welcome dinner at Kate’s to get to know one another. The next day, it’s off to the races with a visit to the outdoor food market at Nérac, where we’ll meet the darling baker who makes the best canelés I’ve ever had. Then it’s lunch and an afternoon of tarts, where we’ll make lemon tart three ways, peach curd, and lavender-infused Chantilly cream.
The next day we’ll be diving into the different components to make St. Honore, a classic French dessert that revolves around cream puffs and caramel. First up is making a rough puff pastry, something so much easier and useful than the formal puff pastry, that can take hours to make! Then we’ll master pâte à choux and caramel. For the filling, we’ll be snazzing it up with several different options for you to choose from for your final dessert, including the classic vanilla and chocolate pastry creams, but also hibiscus and violet as well. The last bit is a show-stopping surprise that we’ll be making as a group (you can find a little hint of what it will be here!).
Dates: September 21st-23rd, 2018
Location: Camont is located about 15-20 minutes drive from the train station at Agen, France.
The Pastry Weekend Adventures Includes:
Two full days of pastry instruction (approximately 9:30am to 4:30pm)
Market Tour at Nérac
VSP- Very Small Group (6 max)
The Oui Sucre! Bag full of pastry equipment and supplies (including a French rolling pin, piping tips, and tart rings)
Coffee, Lunches, and “Gouter” where we’ll try what we made
Refreshments (including local wine, bien sur!)
A Camont professional apron
All ingredients and materials
Does not include: accommodation, other meals, personal expenses and travel.
Sign up for this very limited (Just six students!) sweet adventure below.