Simon Herfray, a French pastry chef who has worked in several New York restaurants, has a school for hands-on classes geared to amateurs. All sorts of pastries and confections — like fruit tarts, macarons, molten chocolate cakes, chocolate truffles and éclairs — are taught. Coming up is a series covering croissants.
Croissant class, Feb. 27, March 9 or 21, $90 for one student, $170 for two students and $250 for three, Atelier Sucré, 451B East 116th Street, East Harlem, 567-703-6227, ateliersucreny.com.
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