Schedule
MONDAY - Custard
Strawberry New York Style Cheesecake
Silky New York Style cheese cake with a traditional graham cracker crust and fruit topping. This class will introduce not only custard baking, but using a bain marie to bake. During baking time, we’ll make the dough for our donuts.
TUESDAY - Frying
Donuts
Today we’ll learn how to cut out, proof, and fry donuts (safely). We’ll also make glazes to jazz up our donuts and learn how to make filled donuts.
WEDNESDAY - Meringue
Macarons
We will learn how to make a stable meringue, a technique used for everything from frostings to candies to cakes. The quintessential meringue cookie is the macaron. We will dive right in and learn the French method of making these cookies and play with some fillings.
THURSDAY - Showstopper Cake
Chocolate-Raspberry Dome Cake
The only true cake for the week is from an old-school pastry chef named Michael Richards.
FRIDAY - Filled & Shaped Breads
Babkas Sweet & Savory
For our grand finale, we’ll learn how to fill a yeast bread by making two babkas, one with a chocolate filling and the other with pesto and ricotta.
