Pastry and Baking three day workshop:
Learn the foundations of a professional pastry kitchen in this immersive three day class designed for enthusiastic home bakers. We will explore two very versatile doughs, brioche and choux pastry and learn how these classics can be transformed into an array of sweet and savory creations. Students will gain confidence in mixing, shaping, proofing, and finishing these doughs into cinnamon rolls, buns, gougères, and cream puffs.
The course will also build essential pastry technique with lessons in soufflés, custards, tarts, cakes and introductory sugar work, emphasizing temperature control, flavor balance, and precision. We will also craft artisanal breads and crackers, a skill set that blends rustic baking with a refined hand.
By the end of the workshop, each student will leave with an understanding of foundational pastry methods, a collection of recipes, information on equipment and fun tips to recreate beautiful pastry at home. Perfect for learners who want to elevate their baking abilities and explore the delicious possibilities of classic and modern pastry.
Brioche dough and multiple applications utilizing it
-cinnamon buns, slider/hamburger buns, loaf
Choux paste and multiple applications utilizing it
-gougeres, creme puffs, gnocchi parisienne
Custards
-creme caramel or creme brulee, ice cream
Souffles
-chocolate/make ahead, cheese & herb
Candy
-brittle, caramels
Cake, tarts
-buttercream, filling, build a cake, pistachio peach tart
Wood fired sour dough, fruit and nut loaf
Crackers
Chef Instructor: Alyson Flemming