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BEGIN:VEVENT
UID:20260618T184222Z - 37105@eupj36
DTSTART;TZID=Asia/Beirut:20260724T100000
DTEND;TZID=Asia/Beirut:20260724T160000
CREATED:20260618T184222Z
DESCRIPTION:<a href="https://www.banopuratos.com/event/croissantclasslebano
 n-402/register">Eclair & Choux</a>\nBook Your Spot Now! In this hands-on c
 lass\, you’ll learn how to make classic choux pastry from scratch and tu
 rn it into perfectly baked éclairs and choux. From mastering the dough to
  piping\, baking\, and filling\, you’ll gain the techniques needed to cr
 eate light\, airy pastries with smooth\, delicious finishes. What They Wil
 l Learn Choux dough basics – how to make\, pipe\, and bake perfect écla
 irs and choux Baking control – how to get light\, hollow\, and crispy sh
 ells Creams & fillings – chocolate\, pistachio\, vanilla\, caramel\, and
  gianduja Assembly – filling\, layering\, and balancing flavors Finishin
 g – glazing\, decoration\, and professional presentation Class Includes 
 What you'll learn exactly 01 Raspberry Pistachio Éclair 02 Chocolate Écl
 air (Glacage Chocolat) 03 Caramel Vanilla Choux 04 Gianduja Choux Local & 
 International Experience with Chef Mohamad Bazzi (right) With over 17 year
 s 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 chocolate fill
 ings\, 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. Mo
 hamad Bazzi ABA Chef Previous Next
DTSTAMP:20260618T184222Z
LOCATION:Bano Trading SAL\, Bano Puratos Bldg\, Facing Carrefour - Main Roa
 d\, Bchamoun 01\, Lebanon
SUMMARY:Eclair & Choux
X-ALT-DESC;FMTTYPE=text/html:<a href="https://www.banopuratos.com/event/cro
 issantclasslebanon-402/register">Eclair & Choux</a>\nBook Your Spot Now! I
 n this hands-on class\, you’ll learn how to make classic choux pastry fr
 om scratch and turn it into perfectly baked éclairs and choux. From maste
 ring the dough to piping\, baking\, and filling\, you’ll gain the techni
 ques needed to create light\, airy pastries with smooth\, delicious finish
 es. What They Will Learn Choux dough basics – how to make\, pipe\, and b
 ake perfect éclairs and choux Baking control – how to get light\, hollo
 w\, and crispy shells Creams & fillings – chocolate\, pistachio\, vanill
 a\, caramel\, and gianduja Assembly – filling\, layering\, and balancing
  flavors Finishing – glazing\, decoration\, and professional presentatio
 n Class Includes What you'll learn exactly 01 Raspberry Pistachio Éclair 
 02 Chocolate Éclair (Glacage Chocolat) 03 Caramel Vanilla Choux 04 Giandu
 ja Choux Local & International Experience with Chef Mohamad Bazzi (right) 
 With over 17 years of experience in pastry and chocolate\, I’m here to s
 hare my passion\, creativity\, and everything I’ve learned along the way
 . In my classes\, you’ll explore modern French pastry\, fresh bakery\, a
 nd chocolate 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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