FINE CAKES & ENTREMETS

January to February 2018

 
 
 
 

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