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, and prepare pastries with different doughs, fillings, and finishes to internalize the lessons. During this workshop you will work with pâte à choux, pâte sucrée, pâte sablé, pâte à foncer, sablé Breton, pâte brisée, puff pastry, blitz puff pastry, and flaky and mealy pie doughs. You will make caramel chocolate tarts, lemon bars, rustic pies, Paris-Brest pastries, éclairs, profiteroles, strawberry Breton tarts, quiche, jalousie, puff pastry tarts, and apple and pecan pies. This workshop will teach you how to master these doughs and use them to create an unlimited variety of exciting pastries.
• Five Day Course
• $998 (includes breakfast pastries
and lunch)
