baking essentials

This hands on baking series for the home chef will teach you a set of dessert base-recipes, each one with the ability to become many additional variations. By learning these base recipes you will not only be able to build an intuitive sense for how things work in the pastry kitchen, but also have the freedom to create innovative desserts on your own.

Regardless of your current baking level, this series will instill more confidence, techniques and inspiration in the kitchen. Collective benefits of the series include:

Part 1

  • French Pastries I (Pâte à Choux): Learn the base dough for éclairs, cream puffs, profiteroles, and gougeres as well as the traditional custard and fruit curd fillings, and foolproof chocolate glaze. You will also begin to explore the ins and outs of tart and pie dough.
  • Pies, Tarts: Learn the art of a tender, flaky pie crust and how to marry it with a variety of fillings, from fruit to chocolate. You’ll also learn how to prep pies and tarts in advance.
  • Cakes and Cookies: Learn the secrets of mixing, baking, and frosting a variety of cakes as well as tips on how to frost and ice like a pro. You will also learn to prepare a variety of cookies and icings.
  • Biscuits, Scones and Muffins: Learn the tips to making tender scones and flaky biscuits, such as how to properly cut butter into flour. Together we’ll make Bacon Cheddar scones, Lemon Glazed scones and Southern style Buttermilk Biscuits. Simple and delicious, these staples will surely become household favorites!

Part 2

  • Donuts, Croissants and Danish: Making a donut run on Sunday morning can be fun but making donuts from scratch is something else entirely. Learn the secrets to making donuts, croissants and Danish at home.
  • Custards, Mousse, Pavlova: Learn how to make the perfect cheese cake, Churn your own ice cream mixture. Master the many uses of eggs in decadent baked custards, elegant pavlovas, and rich chocolate mousse.
  • Foam Cakes (Sponge, Genoise, Chiffon and Angel Food Cake): Learn about the different types of foam cakes. The term foam refers to the foam texture that is created when you whip whole eggs, yolks, whites, or a combination of the above egg parts. 
  • French Pastries II (Pâte à Feuilletée): Learn the techniques behind making puff pastry. You’ll also create more classic French desserts like madeleines and financiers, and bring together all of the topics covered across the previous classes with fully composed plated desserts. 

Part 3

  • Confections and Chocolate: : Learn how to work with sugar across a wide spectrum of final cooking temperatures while making an assortment of confections, like fudge, caramel, and marshmallows. Learn how to manufacture chocolate, produce candy and confections, use chocolate molds and create professional chocolate recipes. 
  • Fruit Desserts including poaching fruit, candied fruit, and pate de fruit.
  • Plated Desserts: You will have the opportunity to build upon previously learned principles and fundamentals with more sophisticated and complex desserts to show off your skills.

PLEASE NOTE: THERE ARE NO SUBSTITUTIONS, MAKE-UP DAYS OR CREDIT FOR MISSED CLASSES! IF YOU MUST MISS A CLASS IN THE SERIES YOU CAN SEND SOMEONE IN YOUR

SESSION DATES TIME COST STATUS
PART 3
AUG 13, 20; SEP 3, 10
6:30 pm – 9:30 pm
$325 p/p
3 SEATS AVAILABLE
PART 1
AUG 26; SEP 2, 9, 16
6:30 pm – 9:30 pm
$325 p/p
4 SEATS AVAILABLE
PART 2
SEP 23, 30; OCT 7, 14
6:30 pm – 9:30 pm
$325 p/p
6 SEATS AVAILABLE

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