In this hands-on class, students will learn the elementary techniques of producing patisserie and gain knowledge of how to work effectively in a bakery environment, including the importance of measurement and temperatures. Led by our Pastry Chef, students will be guided through the fundamentals of patisserie design, construction, and presentation. These classes are designed to give a basic, straightforward understanding of the underlying principles of creating and building contemporary patisserie.

Students will gain an insight into the world of chocolate by learning the techniques, components, and methods to create delicious chocolate products. Participants will make a range of filled chocolates, focusing on the shell to the filling flavors as well as professional dipping procedures. Students will learn the importance of timing.

All participants will take home all goods produced in class.

Prerequisites

• No prior experience required.