pastry fundamentals 2

$649.00

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 – 6 pm to 9:15 pm (Wednesday night): Croissant Dough & Torte

  • Croissant Dough

  • Fold Croissant Dough

  • Flourless Chocolate Torte

  • Make Sourdough Pizza Dough

Day 2 - 6 pm to 9:15 pm (Thursday night): Puff Pastry & Prep for Saturday

  • Puff Pastry

  • Vegetarian Sausage Roll Filling

  • Pastry Cream

  • Crème Brulee

Day 3 – 9:30 am – 3:15 pm (Saturday all day): Macaron & Puff Pastry Utilization

  • French Macarons

  • Coffee Buttercream

  • Vegetarian Sausage Rolls

  • Apple Turnover

  • Make Raspberry White Chocolate Scone Dough

Day 4 – 9:30 am – 3:15 pm (Sunday all day): Croissant & Quick Breads

  • Shape & Bake Croissants

  • Bake Raspberry White Chocolate Scones

  • Make & Bake Coffee Cake

  • Roll, bake & Eat 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.

Dates:

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 – 6 pm to 9:15 pm (Wednesday night): Croissant Dough & Torte

  • Croissant Dough

  • Fold Croissant Dough

  • Flourless Chocolate Torte

  • Make Sourdough Pizza Dough

Day 2 - 6 pm to 9:15 pm (Thursday night): Puff Pastry & Prep for Saturday

  • Puff Pastry

  • Vegetarian Sausage Roll Filling

  • Pastry Cream

  • Crème Brulee

Day 3 – 9:30 am – 3:15 pm (Saturday all day): Macaron & Puff Pastry Utilization

  • French Macarons

  • Coffee Buttercream

  • Vegetarian Sausage Rolls

  • Apple Turnover

  • Make Raspberry White Chocolate Scone Dough

Day 4 – 9:30 am – 3:15 pm (Sunday all day): Croissant & Quick Breads

  • Shape & Bake Croissants

  • Bake Raspberry White Chocolate Scones

  • Make & Bake Coffee Cake

  • Roll, bake & Eat 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.

*This program does not require approval by the Private Training Institutions Regulatory Unit (PTIRU) of the Ministry of Post-Secondary Education and Future Skills. As such, PTIRU did not review this program.*