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Pastry has always been a bit of a nemesis of.

So who better to learn from? There are fourteen of us in the class, nice and intimate, one of whom is a very entertaining Lorraine Groupie Wollongong snapchat girls has followed her from shop to shop over the years.

Mildly critical of modern cookbooks, she thinks Cougar dating app Melton are often shortened by publishers to appear simple and doable for the home cook, often leading to disasters in things like pastry where precision is a must — she takes of the fact, for example, that an egg shell weighs approximately 5 grams.

That night, over the course of the three Lapsap massage Canberra, we go through making three pastries, and have plenty of opportunities to ask questions.

The first is a cream cheese pastry, which, as it contains no sugar, can be used for sweet or savoury. Always use a pastry cutter which the lovely Sue from Accoutrement gave us to take home.

The best thing for frozen dough is to defrost it in the fridge overnight before use. Uncooked pastry freezes very. She always chooses foil spray it with a bit of canola first as it is easy to shape right into the San Richmond women crevices, and make sure it is full to the brim with baking be.

The second pastry is called a Pate Sucre. Again for this a butter with a high water content is best.

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This one is also made using the fresage technique. Lorraine believes in minimising machine use for pastry.

We try a quince franjipane tart made with this pastry. It is soooooooooooo flaky.

Oh, she recommends cutting tarts with a hot knife — apparently at the bakery they heat up the knives before slicing. The final pastry is a shortbread pastry, and for this one she recommends cultured butter.

This has a different technique and involves whipping sugar and egg yolks to begin. Its more of a biscuit type base, and I definitely prefer the first two. We try a salted caramel with a macadamia tart made with it, just gorgeous.

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Such a wonderful evening! Accoutrement, Military Rd, Mosman Ph 02