Pastry Fundamentals II
$460 per person
Our Fundamentals classes are designed to give home cooks a solid foundation of skills for everyday cooking and baking. They will build your confidence, equip you with techniques, and provide you with abundant inspiration in the kitchen.
What You'll Learn
By the end of the class you will:
- Level up your kitchen intuition and master some intermediate and advanced pastry techniques
- Have the ability to create confections and elegant petite cakes
- Understand the composition of balanced plated desserts and how to create your own
About This Class
Pasty Fundamentals II will equip you with an elevated level of technique and confidence to execute more advanced baking projects.
The Pastry Fundamentals series will teach you a set of dessert-based recipes, each one with the ability to become many additional variations. Meeting once a week over three consecutive weeks, you will learn base recipes that will enable you to build an intuitive sense for how things work in the pastry kitchen and give you the freedom to create innovative desserts on your own.
And yes, like in Pastry Fundamentals I, you’ll get to take home many of your desserts!
Class Meetup Dates:
Sun. Mar 8th: 3/8, 3/15, 3/22
Session One: Candies and Confections
Learn how to work with sugar across a wide spectrum of final cooking temperatures while making an assortment of confections, like fudge, caramel, and marshmallows.
Session Two: Custards, Pavlova, Mousse
Master the many uses of eggs in decadent baked custards, elegant pavlovas, and rich chocolate mousse. You will also begin to learn how to layer components into a multi-part dessert ahead of session three.
Session Three: Advanced cakes and plated desserts
Learn the techniques behind madeleines and financiers, and bring together all of the topics covered across the three classes with fully composed plated desserts using elements like mirror glaze. You’ll also leave with a playbook on how to create and execute on your own ideas beyond class.
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.