6 Week Pastry Series, Friday's (starts September 6), 9:00-12:00
We are so excited to have Damaris teaching this Fall! If you want to increase your knowledge and skill with pastry, this series is for you. Just in time for Fall and Holiday baking and entertaining!
You will meet Friday’s from 9:00-12:00 on the following dates:
September 6, September 13, September 20
October 4, October 11, October 18
Class includes:
Week 1: Classic Pastry
Lecture: Lamination & Puff Pastry Shaping
Production: Classic Puff Pastry Demo, Blitz Puff Pastry, Palmiers, Cream Horns, Ban de Fruit, Napoleon, Crème Pâtissière
Week 2: Classic Pastry
Lecture : Pate a Choux, Caramel, Stencils
Production: Crème Puffs, Swans, Éclairs, Gateaux St. Honoré, Croquembouche, Crème Pâtissière
Week 3: What is Viennoiserie & Cut-In Method
Lecture: What is Viennoiserie? Physical, Chemical & Biological Leaveners, Desired Dough Temp, Frying Fate
Production: Yeast Donuts, Sticky Buns, Cinnamon Rolls, Biscuits, Scones
Week 4: Viennoiserie
Lecture: Types of Lamination Fat
Production: Croissants, Cruffins, Pain au Chocolat
Week 5: Custards
Lecture: Role of Ingredients. Stirred vs. Baked
Production: Cheesecake, Pot de Crème, Crème Brûlée, Crème Caramel, Almond Tuiles
Week 6: Dessert Plating
Lecture: Dessert Plating DIY Stencil
Production: Souffle, Tuile Paste, Sabayon, Chocolate Sauce, Fruit Coulis, Crème Anglaise
Hands-on and Demonstration, $1200
Instructor: Damaris Oldfield
We are so excited to have Damaris teaching this Fall! If you want to increase your knowledge and skill with pastry, this series is for you. Just in time for Fall and Holiday baking and entertaining!
You will meet Friday’s from 9:00-12:00 on the following dates:
September 6, September 13, September 20
October 4, October 11, October 18
Class includes:
Week 1: Classic Pastry
Lecture: Lamination & Puff Pastry Shaping
Production: Classic Puff Pastry Demo, Blitz Puff Pastry, Palmiers, Cream Horns, Ban de Fruit, Napoleon, Crème Pâtissière
Week 2: Classic Pastry
Lecture : Pate a Choux, Caramel, Stencils
Production: Crème Puffs, Swans, Éclairs, Gateaux St. Honoré, Croquembouche, Crème Pâtissière
Week 3: What is Viennoiserie & Cut-In Method
Lecture: What is Viennoiserie? Physical, Chemical & Biological Leaveners, Desired Dough Temp, Frying Fate
Production: Yeast Donuts, Sticky Buns, Cinnamon Rolls, Biscuits, Scones
Week 4: Viennoiserie
Lecture: Types of Lamination Fat
Production: Croissants, Cruffins, Pain au Chocolat
Week 5: Custards
Lecture: Role of Ingredients. Stirred vs. Baked
Production: Cheesecake, Pot de Crème, Crème Brûlée, Crème Caramel, Almond Tuiles
Week 6: Dessert Plating
Lecture: Dessert Plating DIY Stencil
Production: Souffle, Tuile Paste, Sabayon, Chocolate Sauce, Fruit Coulis, Crème Anglaise
Hands-on and Demonstration, $1200
Instructor: Damaris Oldfield
We are so excited to have Damaris teaching this Fall! If you want to increase your knowledge and skill with pastry, this series is for you. Just in time for Fall and Holiday baking and entertaining!
You will meet Friday’s from 9:00-12:00 on the following dates:
September 6, September 13, September 20
October 4, October 11, October 18
Class includes:
Week 1: Classic Pastry
Lecture: Lamination & Puff Pastry Shaping
Production: Classic Puff Pastry Demo, Blitz Puff Pastry, Palmiers, Cream Horns, Ban de Fruit, Napoleon, Crème Pâtissière
Week 2: Classic Pastry
Lecture : Pate a Choux, Caramel, Stencils
Production: Crème Puffs, Swans, Éclairs, Gateaux St. Honoré, Croquembouche, Crème Pâtissière
Week 3: What is Viennoiserie & Cut-In Method
Lecture: What is Viennoiserie? Physical, Chemical & Biological Leaveners, Desired Dough Temp, Frying Fate
Production: Yeast Donuts, Sticky Buns, Cinnamon Rolls, Biscuits, Scones
Week 4: Viennoiserie
Lecture: Types of Lamination Fat
Production: Croissants, Cruffins, Pain au Chocolat
Week 5: Custards
Lecture: Role of Ingredients. Stirred vs. Baked
Production: Cheesecake, Pot de Crème, Crème Brûlée, Crème Caramel, Almond Tuiles
Week 6: Dessert Plating
Lecture: Dessert Plating DIY Stencil
Production: Souffle, Tuile Paste, Sabayon, Chocolate Sauce, Fruit Coulis, Crème Anglaise
Hands-on and Demonstration, $1200
Instructor: Damaris Oldfield