This course is designed for advanced professional pastry chefs or bakers.
DurationChicago Chocolate Academy's
About Us
A well-made soufflé is the triumph of egg cooking. In this class we will concentrate on how to perfect the soufflés two components – stiffly beaten egg whites and a thick well-seasoned flavoured base.
The class is hands-on, everyone will be making laminated dough. Students will finish the class with croissants that are shaped, but should take them home immediately afterwards for the final rise and bake.
Have a tasting at the end of class, and then take a box full of macarons home with you! No experience is needed. Come along or bring your date and get ready to learn a new skill.
Cake & Cupcake Decorating
This class will teach you the basics of mixing a sourdough starter, how to keep it alive, how to mix a “wet dough”, how to shape a proper loaf and how to bake your own bread
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