Foundation of Pastry Line

 

alt

Details and Dates:

• Five Day Course 
• $998 (includes breakfast pastries
and lunch)

 

2015 Schedule

01/19-01/23
03/16-03/20

Foundation of Pastry Line

Create a sensational array of pastries, ranging from the rustic to refined, sweet to savory, and simple to complex. See how subtle variations in mixing techniques create dramatically different doughs, learn how to decide which types of dough best meet your needs and how to use them. Gain better understanding of flavor and textural differences as you prepare pastries with different doughs, fillings, and finishes. During this workshop you will work with pâte à choux, pâte sucrée, pâte à foncer, sablé Breton, puff pastry, blitz puff pastry, and flaky and mealy pie doughs. Some of the products made this week include caramel chocolate tarts, rustic pies, Paris-Brest pastries, éclairs, strawberry Breton tarts, quiche, turnovers, and deep-dish apple and lattice-topped berry pies. This workshop will teach you how to master pastry doughs and use them to create an unlimited variety of exciting pastries.

Please register online or download the registration form and email or fax to SFBI 




© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
Web development by Avalon Media Group