Pâte Sucrée, Pâte Brisée & Blind Baking
Understanding the Foundations of Dough

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Join pastry chef Nicole Del Pino of LMNOP for a hands-on workshop exploring the essential doughs every baker should know. You’ll learn how to prepare pâte sucrée, pâte brisée, and how to blind bake with confidence.

Nicole will cover:

• Why it’s important to use the right dough for the desired results

• How to mix, cut, cream, roll and press dough

• Blind baking…don’t be intimidated!

• Troubleshooting solved

You’ll leave with:

• Two mini sweet tarts

• One blind-baked shell (perfect for custard or quiche)

Sign up here.