Visiting Chef Laurence Boris will teach how to make one of the great classics of French pâtisserie from scratch, including homemade praline and a light, nutty praline diplomat cream piped into a golden choux ring in a focused, hands-on class. Master the essential components of the classic Paris-Brest. Learn techniques to prepare and pipe pâte à choux, add a crisp craquelin, and make homemade praline that becomes a light, nutty praline diplomat cream. To finish, you will assemble and pipe your dessert with precision and style.