Come join Chef Melissa for a comprehensive technique course in pastries. During this four-part hands-on series you will perfect all the basics for creating delectable desserts!
Technique Course – Pastry – The Basics and Beyond (AM)
Thursdays, 10am – 1pm
$300 Per Person/Series
Part 1 Thursday – February 11
We will work on three basic, but essential pastry doughs; Pâte Brisée, which is ideal for quiche and all things savory, Pâte Sucrée, perfect for tarts, and a fabulous flaky pie crust you will use for years to come.
Part 2 Thursday – February 25
The focus of this class will be making the perfect cake and frosting. We will make a versatile vanilla cake and melt-in-your-mouth real buttercream frosting, and then move onto an airy angel food cake with a mandarin glaze.
Part 3 Thursday – March 10
Get ready to impress your guests! In this class we will be focusing on several pastries using Pâte à choux. We will be making chocolate éclairs filled with pastry cream and glazed with chocolate and Profiteroles filled with ice cream and a decadent homemade no-fail hot fudge sauce. Lastly, we will also make a savory hors d’ouvres known as gougeres.
Part 4 Thursday – March 31
What could be a better ending to our series than CHOCOLATE! In todays class we will focus on all things chocolate. We will create a delicious, moist chocolate cake with the best chocolate frosting I have ever tasted! We will also make a versatile chocolate ganache, which can be used as a filling or as the basis for the truffles we will finish with.
Instructor: Melissa McKee
