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Fundamentals of Pastry (Five Week Series)
January 23 @ 6:00 pm - 9:00 pm
An event every week that begins at 6:00pm on Tuesday, repeating until February 20, 2018
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: Danish Dough (January 23)
Techniques for a laminated dough crafted into Fruit-Filled Danish Rounds and Almond Bear Claws
Week Two: Puff Pastry (January 30)
A simplified buttery puff pastry dough making Apple Turnovers and Napoleons
Week Three: Pate a Choux (February 6)
Eclairs and Spicy Cheese Puffs created from a stovetop pastry dough
Week Four: Genoise and Sponge Cakes (February 13)
Learn to create a whipped egg sponge cake made two ways into Boston Cream Pie and Chocolate Cream Roll
Week Five: Tarts (February 20)
Pastry Dough suited for pies, tarts and galettes. During class we will make individual Apple Galettes and Lemon Curd Tarts.
Registering on January 23 will register you for the entire series.
Instructor: Caroline McAllister
All adult classes are BYOB/BYOW. Please plan to drink responsibly.
6 people are attending Fundamentals of Pastry (Five Week Series)