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
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.
You will leave Pasty Fundamentals II with an elevated level of technique and confidence to execute more advanced baking projects.
And yes, like in Pastry Fundamentals I, you’ll get to take home many of your desserts!
Class Meetup Dates:
Tue. June 25th: 6/25, 7/9, 7/16 (no class the week of Fourth of July)
Tue. Jul 23rd: 7/23, 7/30, 8/6
Sun. Aug 4th: 8/4, 8/11, 8/18
Session One: Candies and Confections
Learn how to work with sugar across a wide spectrum of final cooking temperature while making an assortment of confections, like fudge, chewy caramels, nougat, and marshmallows. You will also create several sauces and fillings that will complement projects covered in later sessions.
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, financiers, and other individual-sized cakes, 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 cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Amy Machnak is a pastry chef and food writer who has worked at such notable restaurants as Boulevard, Farallon, Gitane, and Hawthorne Lane. She was the recipe editor at Sunset Magazine for several years and contributed to many of their cookbooks and cooking videos. Amy won a James Beard award for food writing and both a Telly and Henry Luce award for cooking videos. She currently works as a columnist for the SF Chronicle covering baking and pastries in the Bay Area. Her first cookbook, Make it Spicy was published May 2015 and she’s currently working on a second cookbook about wedding cakes.