FINE CAKES & ENTREMETS
Class listing for July to September 2018
Book any of the below classes, any time.
Step 1: Choose what you'd like to learn
Step 2: Check and see if it's being offered below,
YES - join the class, NO - proceed to step 3
Step 3: Pick an available time slot, click and reserve
Class runs when it meets its minimum
Class fee is per person per set of materials, subject to HST.
Buddy discount available. See FAQ
INTERACTIVE DEMO INCLUDES
- Relevant recipes
- Demonstrations with detailed instructions by chef instructor
- Opportunity to work on parts of the recipes wherever possible
- All materials needed - the tools and ingredients we use in class are of top quality
HANDS-ON CLASS INCLUDES
- Relevant recipes
- Hands-on practice on recipes as guided by chef instructor
- All materials needed - the tools and ingredients we use in class are of top quality
- An apron to use during class. You are welcome to bring your own
- Container for you to take away your finished product
FINE CAKES & ENTREMETS COURSES
The contents of the fine cakes & entremets courses focus on specialized topics in pastry arts, showcasing their sweet origin and exploring creative possibilities. Certain classes allow for a variety of flavours for its components, which the pastry chef will determine at his discretion considering students' preferences and seasonal availability.
The Art of Choux Pastry course does not have a prerequisite, but some baking and piping practices can be helpful. It exposes students to choux applications plus numerous creamy fillings including chantilly, diplomat, chiboust, buttercream, fruit custards, ganaches, in addition to many classic and modern choux toppings.
The Art of Choux Pastries
Format: Hands-on
Minimum to run: 3 students
$590 per person, subject to HST
japanese cream puffs and swans
modern hazelnut paris-brest
parisian éclairs (fruit crèmes)
petit saint honoré, religieuse
croquembouche, nougatine & royal icing
New session starting on Sat, September 8
Please visit Courses & Prepaid Points to register