Pastry Boot Camp
Seats available: 2
Saturday 04-13-2019
10AM - 4PM


Roll up your sleeves and immerse yourself in the art of making extraordinary pastries. Using classic, French techniques we'll teach you the art and science behind creating these elegant sweet treats making them approachable for any home cook. Don't leave these desserts to professional pastry chefs; with a pro working by your side, you'll learn how to master these delicacies in no time!
Mille-Feuille (Homemade Puff Pastry) with Apricot and Almond Filling; Coconut Dacquoise with Chocolate Bavarian Mousse; Jelly Roll Cake with Passion Fruit Curd and White Chocolate Ganache; Homemade Fig Newtons; Garam Masala and Lime Shortbread.
Skills Covered in Class Include: Understanding Baking Ingredients; Understanding Ingredient Functions; Laminating Dough; Making Nut and Dried Fruit Fillings; Whipping Egg Whites and Cream; Piping Techniques; Icing a Cake; Working with Gelatin; Selecting Chocolate; Tempering; Determining Baked Goods Doneness; Preparing Sponge Cake and Curd; Making Short Dough; Working with Spices.
Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 4 people. All participants in class must be at least 18 years old.
1-week cancellation policy.