8 Week Patisserie Series, June 7, 9:30-12:30

Pâtissier Series 2025

Chef Damaris Oldfield is back teaching her 8-Week Patisserie Series. This series is structured in correlation to pastry school. It is for beginners as well as the most experienced home bakers. We will have a short lecture time at the beginning or end of each class covering methods, function of ingredients, and much more, but the majority of class time will be learning hands-on.

6/7/25 Week 1: Cookies

Lecture: Volume vs Weight, Mixing Methods, Temperatures & Function of Ingredients

Production: Oatmeal Raisin, Snickerdoodle, Chocolate Chip, Peanut Butter, Macarons, Harlequin, Arachide

6/14/25 Week 2: Cake Baking, Buttercreams & Cupcake Decorating

Lecture: Chemical Leaveners, Mixing Methods

Production: Buttercreams: American, Italian, Swiss, Chocolate Cake, Sponge Cake

7/5/25 Week 3: Cake Assembly, Buttercreams & Decorating: Borders, Writing, Flowers

Production: Birthday Torte

7/19/25 Week 4: Hot & Cold Desserts

Production: French & American Ice Cream, Sorbet, Crisp, Cobbler, Brownies

7/26/25 Week 5: Hot & Cold Desserts

Production: Sherbet, Frozen Yogurt, Gelato, Baked Alaska, Poached Pears

8/9/25 Week 6: European Cakes, Entremets & Petits Gateaux

Lecture: Gelatin & Mousse

Production: Charlotte, Tiramisu, Chocolate Entremet

8/16/25 Week 7: European Cakes, Entremets & Petits Gateaux: Joconde & Glazes

Production: Lemon Mousse Cake with Blackberry, White Chocolate Mousse Cake with Raspberry

8/23/25 Week 8: Pies & Tarts: Rubbing Method

Production: Chocolate Cream Pie, Strawberry Chiffon Pie, Salty Caramel Apple Pie, Lemon Meringue Pie, Tomato & Goat Cheese Tart

Hands-on and Demonstration- for additional details please email Jane@theseasonedfarmhouse.com

Instructor: Chef Damaris Oldfield

$1600 per person