Baking and Pastry Techniques - Complete Series Fall 2017

Screen Shot 2014-07-18 at 11.56.27 AM.png
Screen Shot 2014-07-18 at 11.56.27 AM.png

Baking and Pastry Techniques - Complete Series Fall 2017

360.00

In this series of classes, we cover the basics of modern baking and pastry techniques - (that's to say, mostly French technique)! Learn pastries of all kinds, cakes, and so much more with Shelley Wiseman. Each day's menu will reflect the techniques covered in class. This 4 day series takes place once a week and builds from beginning to end.

Please join us for the entire series at a discount! 

Sept 16th- Sweet and Savory Tarts and Quiches: French Onion Tart, Cauliflower-Caraway-Cheddar Quiche, Apple Tart with Calvados Cream, Plum Lattice Pie

Sept 23rd- Cakes: Apple Cake, Devils Food Cake, Orange Pound Cake, Genoise (a savory lunch will be provided)

Oct 7th- Brioche and Chou Pastry: Classic Brioche, Pains aux Raisins, Saucisson en Croûte, Gougères, Coffee Éclairs

Oct 21st- Meringue: Individual Pavlovas, Individual Meringues with Whipped Cream, Lemon Meringue Pie, French Macarons (a savory lunch will be provided)
 

 

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