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Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...
In this course, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a variety of fillings. Products made in this class include crowd pleasers like Rustic Fruit Pies, Savory Quiche, Chocolate Cream Pie, and some holiday favorites like Apple Pie, Pumpkin Pie and Pecan Pie.
Learn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs, with various compositions and product characteristics, such as texture and sweetness. On the second and the third day, you will be finishing a total of seven types of tarts, each paired with a unique filling, topping and glaze. Finished products include Caramel Chocolate Tart, Pear Bourdaloue, Strawberry Breton Tart and more.
Due to the advanced level of this course, it is only open to students who have taken at least Artisan I or to industry professionals who have been baking for a minimum of 5 years.
Think outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology, mix dough with different flours, and create sweet dough using sourdough. Hands on: semolina crowns, pane cioccolate, whole wheat bread, Pan d'Oro, and more...
This course will open for registration on November 1, 2017
Pate a Choux is a versatile base used to create a number of pastries. Its formulation is rather simple, yet there are many tips and critical points throughout the making process. In this 3-day workshop, you will learn how to properly prepare pate a choux, make many fillings and topping options, and learn helpful tips along the way. Pastries made during the class include some French classics, such as Paris Brest and Gateao St. Honore, and several types of eclairs and cream puffs.
Discover the secrets of the sophisticated Parisian macaron in this intensive one-day workshop! Learn macarons based on both French and Italian meringues as well as valuable techniques such as macaronage, piping, and baking guidelines. Practice is very important to create consistent results especially in this temperamental confection, and this class is designed for students to mix up to 4 batches of macaron batter following the instructor’s demonstration. At the end of day, a colorful array of macarons is assembled with multiple flavors of fillings such as raspberry, pistachio, rose and dark chocolate. Each student will go home with formulas used in the class, a piping template and a box of at least 30 assembled macarons.
Learn a variety of cake mixing methods, creams, and fillings to make a beautiful layer cakes, as well as how to troubleshoot problems. Hands-on: Carrot cake, black forest cake, opera and more...
Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants, chocolate croissants, various Danishes, brioche à tête, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries.
In this workshop, you will learn the basic assembly process for layered cakes, as well as how to make 3 delicious cakes from scratch. First cake is a Classic Carrot Cake topped with cream cheese frosting and mini marzipan carrots. Second is Peanut Butter Cup Cake, composed of moist layers of chocolate buttermilk cake, dark chocolate ganache and peanut butter icing. You will learn how to make dark chocolate curls for a decadent decor for this cake. Last cake is a French style strawberry cake called Le Fraisier. It pairs fresh strawberries with vanilla mousseline cream, layered in light chiffon cake. The stunning finish of this cake is sure to impress your family and friends.
Ever wondered how to get the crackling blisters on the crust of your sourdough? Want to learn how to work with high hydration dough? This is a two-day course for home bakers with some experience in baking with sourdough. Topics covered include mixing, fermentation, retarding and autolyse. Students will produce San Francisco style sourdough with high acidity, sourdough baguettes and a highly popular naturally leavened country bread with high hydration.
Day 1: 8am-3pm
Day 2: 8am-11am
The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.
Learn how to understand and control the pastry making process instead of just using the recipes! An introduction to many of the basic techniques necessary to make delicious pastries. This course covers creaming, blending, scones, pie dough, pate a choux, angel food cake, and custards. Hands-on: cookies, muffins, scones, cheese cake and more...
Viennoiserie II builds on the skills learned in Viennoiserie I. You will make specialties such as Colomba di Pasqua, gibassier, kouing Aman, chocolate panetone, stollen, croissants with levain and more...