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Crème Brûlée and Flan Dessert Class with a French Pastry Chef

Come learn how to make crème brûlée and flan in this delicious dessert class! I will take you through both recipes in this hands-on class, so that you will be...

90
Crème Brûlée and Flan Dessert Class with a French Pastry Chef
San Francisco, CA, United States
(27)
2 h
Host's Venue
This event is available only at the host's venue. Please book from the available dates listed.
2 - 100 Guest(s)

Come learn how to make crème brûlée and flan in this delicious dessert class! I will take you through both recipes in this hands-on class, so that you will be able to create these delicacies at home on your own. You'll be able to enjoy these fine desserts whenever you like after this class. You'll be sent home with the recipes necessary to impress your friends and family. It can be challenging creating the ideal custard, but with my help you will be doing it like a professional. I will pass on my vast knowledge of these desserts to you. Feel free to BYOB to enjoy the class even more!

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Your Host:
Jean-Yves
40  Years of Pastry Making Mastery
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About
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Chef Jean-Yves Duperret is a French pastry chef based in San Francisco, CA. More than 40 years of experience enabled him to master the fine art of pastry making. He has baked for important personnels such as presidents, mayors, and special celebrities. He is also famous for his best selling book "La Nouvelle Patisserie." He has toured 12 cities with William Sonoma. He expresses his creativity and expertise through masterpiece cakes commissioned by companies, private individuals as well as celebrities. As an experienced owner and former chef of five pastry shops, he offers consulting services to help bakeries and pastry shops owners to improve business efficiency and bottom line. When he’s not making a demonstration in the Silicon Valley, you can find Chef Jean-Yves in his kitchen teaching the art of French pastry to patisserie lovers.
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Crème Brûlée and Flan Dessert Class with a French Pastry Chef
Hosted by Jean-Yves Duperret
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