We can’t skip dessert, can we?  This is just the beginning of a new repertoire. It’s important because it’s the last impression you will give on a menu. Today you will learn how to make short crust pastry to make a tart. You will make a fruit compote, build your tart and bake it before glazing it. You will learn the differences between batter and custard. You will make a Crème Brûlée and learn how to handle a blow torch to perfectly caramelize it. You will learn chef Eric crepes secrets and make your own crepes. And finally, you will make Crème Anglaise and churn it into ice cream!

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