Claire Clark needs no introduction. She was most recently the esteemed pastry chef at Thomas Keller’s French Laundry.The French Laundry is one of the best-known restaurants in the heart of Napa Valley which serves stellar cuisine.
Clark, origanlly from England, also had an illustrious career there. She worked in some of the top pastry kitchens in London such as the Ritz, Claridges and the Wolesly, to name just a few. Clark has the honor of being the only female recipient of the “Meilleur Ouvrier de la Grande-Bretagne” (MOGB) which is the highest award to be given for professional excellence.
I had the pleasure of participating is a wonderful cooking lesson with Claire where she demonstrated how to make some knock out desserts.
Here is some of what we learned and ate:
CHOCOLATE DIPPED SHORTBREAD
SESAME CHOCOLATE WITH TAHINI GANACHE
OREOS WITH PASSIONFRUIT GANACHE
PEANUT BUTTER AND JELLY CHOCOLATES WITH GOLD LEAF