Schedule
MONDAY - Frying
Churros
Today we’ll learn how to deep fry churros. We’ll also make a thick chocolate sauce to go with them. The remaining class time will be spend making the sponge for our cake, which we will make over a 3-day period.
TUESDAY - Cake
Chocolate-Raspberry Dome Cake
The only true cake for the week is from an old-school pastry chef named Michael Richards. Today is the day we assemble this cake. Then we will move on to making fillings for our macarons, including prepping our egg whites.
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. We’ll also finish decorating our dome cake
THURSDAY - 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. While the cheesecake is baking, we will work on the
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 cinnamon roll filling and the other with pesto and ricotta.
