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BEGIN:VEVENT
UID:20261101T041232Z - 48@eupj36
DTSTART;TZID=Asia/Beirut:20260724T100000
DTEND;TZID=Asia/Beirut:20260724T160000
CREATED:20261101T041232Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-402">Eclair &amp\; Choux</a>\nBook Your Spot Now! In this hands-on class
 \, you’ll learn how to make classic choux pastry from scratch and turn i
 t into perfectly baked éclairs and choux. From mastering the dough to pip
 ing\, baking\, and filling\, you’ll gain the techniques needed to create
  light\, airy pastries with smooth\, delicious finishes. What They Will Le
 arn Choux dough basics – how to make\, pipe\, and bake perfect éclairs 
 and choux Baking control – how to get light\, hollow\, and crispy shells
  Creams & fillings – chocolate\, pistachio\, vanilla\, caramel\, and gia
 nduja Assembly – filling\, layering\, and balancing flavors Finishing 
 – glazing\, decoration\, and professional presentation Class Includes Wh
 at you'll learn exactly 01 Raspberry Pistachio Éclair 02 Chocolate Éclai
 r (Glacage Chocolat) 03 Caramel Vanilla Choux 04 Gianduja Choux Local & In
 ternational Experience with Chef Mohamad Bazzi (right) With over 17 years 
 of experience in pastry and chocolate\, I’m here to share my passion\, c
 reativity\, and everything I’ve learned along the way. In my classes\, y
 ou’ll explore modern French pastry\, fresh bakery\, and chocolate fillin
 gs\, all with a focus on bold ideas and real technique. I’m excited to h
 elp you grow\, experiment\, and find your own style as a pastry chef. Moha
 mad Bazzi ABA Chef Previous Next
DTSTAMP:20261101T041232Z
LOCATION:Bano Trading Co SAL\, Bano Puratos Bldg\, Facing Carrefour - Main 
 Road\, Bchamoun 01\, Lebanon
SUMMARY:Eclair & Choux
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-402">Eclair &amp\; Choux</a>\nBook Your Spot Now! In th
 is hands-on class\, you’ll learn how to make classic choux pastry from s
 cratch and turn it into perfectly baked éclairs and choux. From mastering
  the dough to piping\, baking\, and filling\, you’ll gain the techniques
  needed to create light\, airy pastries with smooth\, delicious finishes. 
 What They Will Learn Choux dough basics – how to make\, pipe\, and bake 
 perfect éclairs and choux Baking control – how to get light\, hollow\, 
 and crispy shells Creams & fillings – chocolate\, pistachio\, vanilla\, 
 caramel\, and gianduja Assembly – filling\, layering\, and balancing fla
 vors Finishing – glazing\, decoration\, and professional presentation Cl
 ass Includes What you'll learn exactly 01 Raspberry Pistachio Éclair 02 C
 hocolate Éclair (Glacage Chocolat) 03 Caramel Vanilla Choux 04 Gianduja C
 houx Local & International Experience with Chef Mohamad Bazzi (right) With
  over 17 years of experience in pastry and chocolate\, I’m here to share
  my passion\, creativity\, and everything I’ve learned along the way. In
  my classes\, you’ll explore modern French pastry\, fresh bakery\, and c
 hocolate fillings\, all with a focus on bold ideas and real technique. I
 ’m excited to help you grow\, experiment\, and find your own style as a 
 pastry chef. Mohamad Bazzi ABA Chef Previous Next
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