Speculoos Caramel Gateaux Demo and Tasting at The Cookbook Shop

Maxine Scheckter trained as a pastry chef in Paris, has worked in acclaimed restaurants like the Fat Duck, and now runs Sugar Flour Pastry School. She'll be visiting us all the way from Wellington, New Zealand to demo the Speculoos Caramel Gateaux from her book, Patisserie Made Simple: The Art of Petits Gateaux.

Even though this dessert looks like it was plucked from a Parisian patisserie, Maxine will show how it can easily be made at home with a few simple tools.

After the demo and tasting, guests will be able to purchase a signed copy of Patisserie Made Simple.

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