Starting August 8th - 12th i'll be taking my techniques of pasty 1 + 2 class at the Institution of Culinary education. I'M SO EXCITED!!!!!
TECHNIQUES OF PASTRY 1-2 Pastry 1-2 will help you master basic pastry techniques, formulas, and processes. You’ll learn the best methods for creating doughs by hand or machine and making filling for luscious tarts and pies, among other things. Each course consists of three five-hour classes.
Pastry 1 1 Pies, tarts, and individual tarts made with sweet pastry dough: banana walnut tart, southern pecan pie, individual lemon cheese tarts, and individual chocolate hazelnut tarts. 2 Pies, tarts, and individual tarts made with flaky pastry dough: individual fruit tarts, Maida’s Big Apple Pie, and tarte Tatin. 3 Pâte à choux desserts, including éclairs, profiteroles, Paris-Brest, and cream puffs. Pastry 2 1 Quickest puff pastry; caramelized palmiers; Napoleons; savory hors d’oeuvre. 2 Classic puff pastry; bistro apple tart; mixed fruit strips; classic cheese straws. 3 Strudel and phyllo pastries, including Viennese apple strudel, spinach phyllo triangles, and Moroccan almond pastries.
( I have a feeling this class with be filled with a ton of middle aged women....chill.)