Baking/pastry Fundamentals Chef meghan newcomb

Techniques of Baking 2 - 4 Week Series (4/24 - 5/15)

Now that you’ve gained knowledge and mastered the skills from Techniques of Baking, let us take you further. Impress your friends and family with light cakes, flaky puff pastry, sweet meringues, and the most decadent chocolate desserts and luscious dessert sauces.

Week 1 – Puff Pastry: Learn how to fold butter into flaky pastry dough that serves as a base for tons of sweet and savory dishes. Focusing on the classic French method for making and handling puff pastry, you’ll learn the classic recipe and techniques and the method for making a “quick puff.” With these bases made, you’ll create sweet and savory treats like Palmiers, Napoleons, and turnovers.

Week 2 – Meringues: Let’s start whipping your skills into shape. You’ll be amazed at how many incredible recipes start with egg whites. Explore the possibilities with recipes like Italian meringue buttercream, Bavarian cream, and French dacquoise.

Week 3 – Intro to Chocolate: Chocolate lovers rejoice! It’s time to learn a bit about the rich history of chocolate, discover great sources for buying chocolate, and develop proper tempering techniques. You’ll wrap up the series by making some truly decadent desserts like chocolate soufflés and truffles.

Week 4 – Cakes II: We love a good butter cake, but these light-as-air sponge cakes will transport you right into a European bakery. Learn to make classic sponge cake, ladyfingers, and the French classic Génoise. You’ll also make an array of buttercreams and ganache, focusing on artful assembly and presentation.  


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Cambridge School of Culinary Arts

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Cambridge School of Culinary Arts

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