pastry fundamentals 1
Pastry is a precise art using very few ingredients. Knowing how these ingredients delicately interact with each other and how to apply detailed techniques is essential to great baking. In this course we make well-known pastries while learning the key handling skills and the how’s and why’s to do them well. Come discover why some cookies are chewy, some are crispy and why they’re all oh so tasty! Learn what makes choux paste puff into a light airy cream puff shell, so that it can be filled with a delicious filling. Our chef instructors will also introduce you to custards, ice creams and pie dough. If you are someone who is curious about pastry arts or a pastry lover who wants to level up your skills, this course is for you.
Pastry Fundamentals 1 is not a prerequisite to taking Pastry Fundamentals 2, but it’s a great start!
CURRICULUM
Week 1
Days 1 & 2: Cookies (Monday & Tuesday 6pm-9pm)
approx end time
Theory of Flour, Fat, and Sugar
Dark & White Chocolate Cookie
Orange Pistachio Shortbread Cookie
Almond Thumbprint Cookies
Corn flour cookies (used for ice cream sandwiches)
Week 2
Days 3 & 4: Tarts and Ice Cream (Monday & Tuesday 6pm-9pm)
approx end time
Chocolate Truffle Tart:
Pate Sucre Shell
Chocolate Truffle Filling
Candied Nuts
Organic Einkorn Pie Dough
Blueberry Crostata ( Gallette)
Organic Einkorn Pie Dough
Blueberry Filling
Strawberry Ice Cream ( Philadelphia Style) – Demo only
Savoury quiche
Week 3
Days 5 & 6: Pate a Choux (Monday & Tuesday 6pm-9pm)
approx end time
choux paste
streusel for choux
vanilla creme patissiere
lemon custard
white rouladen
swiss meringue
chocolate ganache topping for eclairs
strawberry sorbet
coconut orange posset
The recipes and methodologies are directly from our professional pastry program, for great pastry relies on precise execution and key understanding of how simple ingredients like eggs, flour, sugar, dairy, and even moisture, air, salt and acid affect pastry chemistry. We believe it is the fascinating part of the artistry.