WHAT YOU’LL LEARN
Danish flødeboller, hand-dipped chocolate cream puffs, are one of Scandinavia’s most delicious little secrets. Learn how to create your own with a perfect snap and shine!
In this 3 hour class taught by Noah Carroll, Executive Pastry Chef at the Great Northern Food Hall, you’ll learn the important steps of preparing and assembling the perfect flødeboller. You’ll practice shaping, coating, and even tempering chocolate as well as learn to make various types of naturally flavored meringue.
As a special treat, Chef Noah will teach the class how to make Pecan Maple Brittles, another favorite confection.
What You’ll Enjoy:
- Handmade flødeboller and pecan maple brittle to bring home
- Coffee from Brownsville roaster, tea and ciders to enjoy with your treats
- Recipe booklet and apron to bring home
About Chef Noah Carroll: Executive Pastry Chef, Great Northern Food Hall
Noah comes from a Corporate Chef position at the Dominique Ansel Bakery in New York City. Prior to this, Noah worked six years as Sous Chef and Executive Pastry Chef within The Dinex Group of Daniel Boulud.
Photo Credit: Signe Birck Photography
Important: Please review our Cancellation and Refund Policy and dress code. Check back frequently to see new start dates or contact us at 888.324.2433. Although the International Culinary Center is accredited by the ACCSC, this course does not fall within the scope of the commission’s accreditation. This non-professional course is designed for personal enrichment and is not intended to qualify a student for employment. This class is also open to students 13 – 15 years of age, but they must be accompanied by an enrolled adult.
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