PROGRAM OVERVIEW
Pastry is a precise art using very simple and few ingredients. Knowing how these ingredients delicately interact with each other and how to apply detailed techniques is essential to great baking. In this we make well-known and simple preparations, yet learn the key handling skills, how’s and why’s to do them well. Really well.
If you are someone who is curious about pastry arts or a pastry lover who wants to level up your skills, this course is for you.
Want to buy a gift certificate? Click here.
If you want to do a different denomination email gc@nwcav.com
Enthusiast Cancellation Policy:
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More than 7 days prior to the start of class: Full Refund (except Gift Certificates which are credited to a future course)
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2-7 days prior to the start of class: Course Credit for a Future Class (credits never expire)
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Less than 2 days prior to the start of class: Unfortunately, no refunds or deferrals.
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This program does not require approval by the Private Training Institution Branch (PTIB) of the Ministry of Advanced Education, Skills & Training. As such, PTIB did not review this program.
CURRICULUM
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.
PASTRY FUNDAMENTALS 1
Week 1: Cookies
- Theory of Flour, Fat, and Sugar
- Dark & White Chocolate Cookie
- Orange Pistachio Shortbread Cookie
- Almond Thumbprint Cookies
We will make four different tasty cookies to illustrate these concepts. So you will be taking at least four dozen cookies home with you.
Week 2: Tarts and Ice Cream
- Pate Sucre and Basic Pie dough
- Ganache filling (What is ganache?)
- Blueberry filling (Precooked vs Raw)
- Ice Cream – custard style and Philadelphia style
- Chocolate Tart
You will be taking home one 4″ ganache tart, about 4 small fruit tarts, and a tub of ice cream.
Week 3: Pate a Choux
- Rouladen
- Sorbet and Possett
- Lemon Custard and Creme Patissiere
- Meringue and Ganache toppings
You will be taking home a selection of large cream puffs.
PASTRY FUNDAMENTALS 2
Week 1 (Thursday): Puff Pastry
- Puff Pastry
- Sausage Filling
- Pastry Cream
- Creme Brulee
Week 1 (Saturday): Macaron + Finishing Puff
- Macaron
- Coffee Buttercream
- Sausage Rolls
- Turnover
Week 2 (Thursday): Croissant Dough + Torte
- Croissant Dough
- Fold Croissant
- Berry Compote
- Flourless Chocolate Torte
Week 2 (Saturday): Croissant + Scones
- Shape Croissants
- Bake Croissants
- Chocolate, Ham, and Cheese. and Plain Scones
- Flourless Chocolate Torte
Frequently Asked Questions
Why 6 Days for Pastry Fundamentals 1?
What level of proficiency do I require?
What is a typical flow of an evening?
Who typically takes this course?
What do I need to bring?
What if I can’t make one of the classes?
Will I take product home EVERY class?
Will I have the same instructor each week?
How will I take product home?
What if I have food sensitivities, allergies, or dietary restrictions?
What is parking like in the area?
What if I have more questions?
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