Pastry Essentials 2: Working with Crusts - Mar 8th | 2:00 PM - 6:00 PM
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Mar 8th | 2:00 PM - 6:00 PM
$250 (Supplies Included)
Working with Crusts
Explore the diverse world of dough types, mastering the differences between flaky dough (pâte brisée), pie dough, and sweet dough (pâte sucrée). Delve into the importance of mixing methods, including the cut-in and creamed butter methods, and learn the art of making a luscious lemon curd. Discover the nuances of various meringue types, including Swiss meringue, and gain valuable tips for assembling perfect pie and tart shells. With hands-on practice, you'll also learn the techniques of piping meringue and basic knife skills. Join us for a delicious journey as we bake and taste classic treats like Apple Pie and Lemon Tart, perfecting your pastry skills along the way!
NY Cake Academy classes are held in our Manhattan flagship at 118 W 22nd St. All supplies and materials included, but if you require any special accomodations please don't hesitate to contact us at custom@nycakeacademy.com. Our classes are hands-on, interactive experiences. So, please dress accordingly. We recommend wearing casual clothing that you won’t mind getting a little sugar on, and flat comfortable shoes. Open toed shoes and sandals are not recommended as this is a safety concern when working within a kitchen. Long hair should be tied back.