Pastry Basics

Name: Pastry Basics
Price: 681.45 $
Availability: InStock

by Northwest Culinary Academy of Vancouver Claim Listing

The recipes and methodologies are directly from our professional pastry program, for great pastry relies on precise execution and key understanding of how simple ingredients like eggs, flour, sugar, dairy, and even moisture, air, salt and acid affect pastry chemistry

$681.45

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Duration

6 Days

Course Details

Pastry is a precise art using very simple and few ingredients. Knowing how these ingredients delicately interact with each other and how to apply detailed techniques is essential to great baking.

In this we make well-known and simple preparations, yet learn the key handling skills, how’s and why’s to do them well. Really well.

If you are someone who is curious about pastry arts or a pastry lover who wants to level up your skills, this course is for you.

Curriculum:

Rather than do it one night a week for 6 weeks, we’ve decided to do it on two consecutive nights over 3 weeks. Why? Well, so much of what we are doing can’t be done once a week.

There are starters that need to be prepared for the following night’s breads. Doughs often need to rest overnight. And things like ice cream bases and ganache are much better if they’ve been allowed a day to have their flavours mature.

Week 1: Cookies

What is happening in the oven
Functions of the Main ingredients – wheat flour, fat, sugar, and eggs
A ratio for shortbread cookies
Moisture ratios for doughs and batters
Introduction to using a piping bag

We will make four different tasty cookies to illustrate these concepts. So you will be taking at least four dozen cookies home with you.

Week 2: Tarts and Ice Cream

Pate Sucre and basic pie dough
Ganache filling (What is ganache?)
Fruit filling (Precooked vs Raw)
Ice Cream – custard style and Philadelphia style
Basic piping skills

You will be taking home one 4″ ganache tart, about 4 small fruit tarts, and a tub of ice cream.

Week 3: Pate a Choux

Craqueline cream puff
Creme patissiere and lemon curd filling
Meringue and ganache toppings

We will also cover a simple plated dessert using seasonal ingredients to be enjoyed in class. You will be taking home a selection of large cream puffs.

To provide our learners with the most contemporary education, tools, teaching methods, and information; the development of advantageous and sustainable skills and attitudes necessary to gain greater access to an evolving industry; and a life-long support system available throughout the graduate’s personal trajectory.

To continuously upgrade our teaching tools, information, and methodologies to evolve and update our educational best practices.

To connect with industry peers in order to provide students and graduates with the most updated trends and innovations, as well as a wide network of potential employers. However, we will NOT perpetuate nor condone any industry practices which inhibit altruistic and true educational values.

To connect our school values with the community values around us; connect our staff and teachers with artisans, farmers, charitable organizations, and community-minded leaders who demonstrate a responsibility to lead change.

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Vancouver Branch

2725 Main Street, Vancouver

Check out more Pastry Making courses in Canada

Pâte à Choux Class With Pastry Chef Carrie Bradley

She will offer a bit of history of and troubleshooting for this classic French pastry. She will walk you through the recipe and procedure, plus students will have the opportunity to pipe and fill the choux.

by Pot & Pantry [Claim Listing ]