Fundamentals of Pastry (Five Week Series)
January 29 @ 6:00 pm - 9:00 pm
An event every week that begins at 6:00pm on Tuesday, repeating until February 26, 2019
Love to bake and want to learn more? Join us for Fundamentals of Baking, our five week pastry series, to move beyond the box mix and learn how to really work with butter, sugar, flour, and eggs.
Week One: Puff Pastry (January 29)
A simplified buttery puff pastry dough making Lemon-Ricotta Turnovers and Napoleons
Week Two: Danish Dough (February 5)
Techniques for a laminated dough crafted into Fruit-Filled Danish Rounds and Almond Bear Claws
Week Three: Cakes/Sponge & Foam (February 12)
Learn to create a whipped egg sponge cake made two ways into Chocolate Mini Rolls and Chiffon or Angel Food
Week Four: Tarts (February 19)
Pastry Dough suited for pies, tarts and galettes. During class we will make individual Savory Galettes and Modern Lemon Meringue Tarts.
Week Five: Cream & Caramel (February 26)
Eggs and cream are an important part of any pastry repertoire. Master the techniques needed to work successfully with these ingredients in Black Bottom Creme Brulee, Salted Caramel Sauce, and Orange Curd and Orange Mousse.
Registering on January 29 will register you for the entire series.
Instructor: Caroline McAllister
All adult classes are BYOB/BYOW. Please plan to drink responsibly.
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