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CLASS:PUBLIC
UID:MEC-3cf166c6b73f030b4f67eeaeba301103@coffeeandcake.org
DTSTART:20220226T130000Z
DTEND:20220226T143000Z
DTSTAMP:20211231T164500Z
CREATED:20211231
LAST-MODIFIED:20220122
PRIORITY:5
TRANSP:OPAQUE
SUMMARY:King Cake with Praline Filling
DESCRIPTION:In New Orleans, Mardi Gras is the time for Kings’ Cake, a last-ditch effort to pack in sweets before a lean Lenten season, when many Catholics fast. There are countless ways to make this cake, but my favorite is this sweet yeast dough with a pecan filling, one I picked up when working for the Delta Queen Steamboat Company. There are many fun facts about this cake, the perfect finish to a Cajun/Creole dinner.\n \nTHIS IS A DEMONSTRATION CLASS.  RECIPES WILL BE SENT OUT 24 HOURS BEFORE CLASS START.\n•In this class, you’ll learn:All about the traditions of Kings’ Cake, Mardi Gras, and its very specific decoration\n•How to make and use tangzhong, an Asian technique of incorporating a flour paste into dough for a lighter texture and longer shelf life\n•A flaky sweet yeast King Cake dough in the coffee cake family\n•Ideas for other fillings beyond praline pecan.\n \n \n
URL:https://momence.com/s/484798
CATEGORIES:classes
ATTACH;FMTTYPE=image/png:https://coffeeandcake.org/wp-content/uploads/2021/12/King-Cake.png
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