Pastry Workshop

Date: 
Saturday, April 6, 2019
Class Time: 
10:00 - 2:00
Class Price: 
160
Availability: 
Sold Out

Pastry can be daunting until you learn the techniques. Julie will show you how to create patisserie-quality French pastries at home. Learn the classic techniques for making a variety of classic pastries and fillings, pate brisée, pate sable, quick puff pastry. These three basic pastry doughs are easier to make than you might think, and more delicious than what you can purchase at the grocery store. You’ll leave with the confidence to make both sweet and savoury tarts.

In class you will make pâte sablée (cookie like crust), pâte brisée (flaky crust) and quick puff pastry. We will make several recipes using the pastries we make. Pâte brisée is used for sweet and savory ie: apple or vegetable tarts or galettes; quiche, meat (chicken pot pie) and fruit pies. Pâte sablée is generally used for fruit tarts ie: lemon meringue and fresh fruit tarts. Quick puff pastry can be used for tarts, mille-feulles, vol-au-vents, palmiers and more.

Recipes made in class:

Pâte brisée
Pâte sablée
Quick puff pastry
Mille-feuilles with herbed Mascarpone Mousse with a Mesclun Salad
Gorgonzola, Apple and Walnut quiche
Chicken and smoked mushroom pot pie
Lemon meringue tartelettes with bruléed meringue

What to expect: Great cooking isn't about recipes—it's about techniques. You'll work together with other students in a fun, hands-on environment.

Classes are 4 to 4 1/2 hours, unless otherwise noted above
You will work with other students in groups of 2 or 3
Hands-on classes are limited to 9 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back

Cooking with Julie's recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please let us know before attending the class. Adjustments to recipes cannot be made during class.