Pastry Arts: Exploring Ingredients and Techniques
Learn how to understand and control the pastry making process instead of just using recipes! Essential for students who want to create instead of follow, this class focuses on ingredient functionalities, mixing methods, and fundamental pastry techniques. Learn how flours, sugars, fats, eggs, dairy products, and leavening agents affect the final product. Practice a variety of mixing methods that will help you achieve the results you want. Make an array of custards, fillings, and assorted pastry doughs as components of delicious classic American and French pastries. Products covered include cookies, coconut macaroons, rocher meringues, brownies, muffins, scones, madeleines, financiers, angel food cakes, pound cakes, cheesecakes, chouquettes, tarts, and pies. Register for this workshop to build a strong foundation in pastry; use it as a platform to launch your pastry career or to feel more confident when baking at home.
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Details and Dates:
• Five Day Course
• $998 (includes breakfast pastries and lunch)
2009 Schedule:
• October 12-16 2010 Schedule:
• April 12-16
• May 24-28
• September 13-17• October 4-8
