Baking Fundamentals Chef marie perfetti

Techniques of Baking 4 Week Series

If you think baking is too precise or difficult, this class will transform you! Learn the basic techniques of yeast breads and delicious, yet simple cakes. Impress friends and family with scrumptious cream puffs, breads, pie crusts, and cakes.

Week 1 – Pâte à Choux: Discover the art of making pâte à choux, also known as cream puff paste. You will prepare and sample dishes such as assorted savory gougère, cream puffs, Éclairs, and show-stopping cream puff swans!

Week 2 – Pies and Tarts:
Explore the fundamentals of making the perfect pâte brisée (pie crust). You’ll make the dough from scratch, learn how to roll it out, and use it in various recipes like frangipane fruit tarts, praline sweet potato pie, and cranberry crumb pie.

Week 3 – Breads: Work with yeast doughs, rich doughs, and batter doughs from start to finish. Learn how to knead, shape, and bake focaccia, rosemary garlic bread, maple-pecan sticky buns, and classic French bread.

Week 4 – Cakes: The next birthday cake is on you! Learn the techniques and recipes for butter cakes like rich flourless chocolate cake and carrot cake, and develop some simple decorating techniques utilizing an array of different buttercream, ganache, and simple glazes.


Cambridge School of Culinary Arts

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Cambridge School of Culinary Arts

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Cambridge School of Culinary Arts

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