pastry fundamentals 2

After taking this course, you’ll be able to transform your home kitchen into a sweet boulangerie (bakery)! Learn the art of laminated doughs like buttery good puff pastry and croissants. Create components to compose a decadent chocolate plated dessert. Enjoy that first crack of the crisp caramel topping on a creme brulee. Our chef instructors will also share the tips and secrets to baking the perfect macaron. Allow us to help increase your baking repertoire or to simply refine what you already know. Pastry Fundamentals 1 is not a prerequisite to taking Pastry Fundamentals 2, it’s extra knowledge.

Curriculum

Day 1 - 6pm to 9:15pm (Wednesday night): Puff Pastry

• Puff Pastry

• Vegetarian Sausage Roll Filling

• Pastry Cream

• Creme Brulee

Day 2 - 6m to 9:15pm (Thursday night): Croissant Dough + Torte

• Croissant Dough

• Fold Croissant

• Berry Compote

• Flourless Chocolate Torte

Day 3 - 9:30am to 3:15pm (Saturday all day): Macaron + Finishing Puff

• French Macarons

• Coffee Buttercream

• Vegetarian Sausage Rolls

• Apple Turnover

• Make sourdough pizza dough

Day 4 - 9:30am to 3:15pm (Sunday all day): Croissant + Scones

• Shape Croissants

• Bake Croissants

• Raspberry White Chocolate Scones

• Coffee Cremeux

• Plating exercise using Flourless Chocolate Torte

• Bake and finish sourdough pizza

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.