Bye, Bye Pumpkin Pie – Fall Flavors Frenchie Style
Nov
3
3:00 PM15:00

Bye, Bye Pumpkin Pie – Fall Flavors Frenchie Style

Learn to make an entremet, a show stopping cake composed of a variety of recipes with complementing and contrasting flavors and textures. This entremet will showcase the fall flavors of pumpkin and the recipes can also be put into your own creations. Recipes include:

Pumpkin Bavarois

Chocolate Almond Cake

Fleur de Sel Caramel

Indian Spiced Pecans

Traditional Joconde Biscuit

French Macarons

$85

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Aged Sherry
Nov
10
4:00 PM16:00

Aged Sherry

Once you have familiarized yourself with the different styles of sherry, it is a real treat to taste these same categories with a significant amount of age on them. The flavors concentrate and get more complex, and for sherries aged biologically, the flor slowly starts to decline marking the wine with a new flavor profile. This class will taste aged, VOS and VORS sherries and will also review the solera system and how aging with or without the layer of yeast called the flor can change the wine over time.

Tasting of seven aged sherries in all the main sherry styles

$60

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Bûche de Noël – Modern
Dec
15
3:00 PM15:00

Bûche de Noël – Modern

We’ve all seen the bûches de noël attempting to disguise themselves as pieces of wood (yesterday’s class!)  They are cute, sure. But the modern bûche is sexy. The modern bûche de noël is molded instead of rolled and has a light, more sophisticated flavor and presentation. Recipes and techniques include:

Chocolate Mousse

Chocolate Biscuit

Cannoli Filling

Chocolate Glaçage

Chocolate Tempering (in the microwave!)

$85 (And this just happens to be gluten free!)


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Macarons
Sep
14
4:00 PM16:00

Macarons

Possibly the most popular French pastry in modern times. Macarons need little introduction, but lots of instruction! You have just three ingredients (eggs, sugar, almonds) but time and time again attempts to make them are far from stellar or completely unsuccessful. It’s all about technique of the mixing and the baking, which we will share with you! Recipes and techniques include:

Macaron Shells

Butter Cream (various flavors)

Proper Baking and Storage

$85

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Teen Toques - The World of Cream Puffs
Aug
11
3:00 PM15:00

Teen Toques - The World of Cream Puffs

This classic and versatile dessert, the cream puff, can filled with a variety of fillings and piped into many shapes and sizes.  A perfect pâte à choux involves proper cooking on the stove, piping technique and correct baking. Recipes and techniques include:

Pâte à Choux

Pastry Cream

Cream Puffs in Three Flavors

Profiteroles

$65

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Introduction to Champagne
Aug
3
4:00 PM16:00

Introduction to Champagne

What makes champagne different from other sparkling wines around the world? You will find out as we explore the region of champagne, how it’s made and taste through different champagne styles. Learn tips to reading the labels and how Napoleon liked to open his bubbly…with a sword.

Tasting of six champagnes and one prosecco

Sabering Demo (why not?)

$75

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Beyond the Classic Fruit Tart
Jun
23
3:00 PM15:00

Beyond the Classic Fruit Tart

Step up your fruit tart game with an array flavors that go well beyond vanilla, and perhaps a crust of chocolate or almond? You make the calls on the flavors in this class. An emphasis will be placed on fruit carving to make every tart your signature. Recipes and techniques include:

Pâte Sucrée

Chocolate Almond Dough

Pastry Cream (in the microwave!)

Fruit Carving

$85

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Teen Toques - Fruit Tarts
Jun
22
3:00 PM15:00

Teen Toques - Fruit Tarts

It’s summer time and berry season! Put those farmer’s market or U-pick berries to good use in some made-from-scratch fruit tarts. We’ll prepare a variety of miniature tarts so each one can showcase a different set of fruit and artistic design. An emphasis will be placed on safe fruit carving to make every tart your signature. Recipes and techniques include:

Pâte Sucrée

Pastry Cream (in the microwave!)

Fruit Carving

$65

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Introduction to Sherry Wine
Jun
16
3:00 PM15:00

Introduction to Sherry Wine

Did you know that sherry is the driest wine in the world? Did you know that it is also one of the sweetest wines in the world? And, it can be everything in between! In this class we will demystify the many styles of sherry, explore the Sherry region and explain the complex solera system and flor that is unique to the sherry wine production. Sherry is also fabulous with food, as you will taste!

Tasting of seven sherry styles

Tapas pairings provided

$50

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Macarons
Jun
15
4:00 PM16:00

Macarons

Possibly the most popular French pastry in modern times. Macarons need little introduction, but lots of instruction! You have just three ingredients (eggs, sugar, almonds) but time and time again attempts to make them are far from stellar or completely unsuccessful. It’s all about technique of the mixing and the baking, which we will share with you! Recipes and techniques include:

Macaron Shells

Butter Cream (various flavors)

Proper Baking and Storage

$85

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Pâte à Choux Perfection
Apr
28
2:00 PM14:00

Pâte à Choux Perfection

This classic, versatile dough is the base of many traditional French pastries. A perfect pâte à choux involves proper cooking on the stove, piping technique and correct baking. Once we have our dough we will use it to make three different desserts. Recipes and techniques include:

Pâte à Choux and Craquelin

How to Make a Proper Caramel

Mini Eclairs with Bourbon Pastry Cream

Caramelized Grand Marnier Cream Puffs

Raspberry Religieuse

$100

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Tea Time
Apr
14
2:00 PM14:00

Tea Time

Host your own high tea for family and friends with these recipes and tips on all things miniature. Forget the scones and clotted cream. We are going to modernize our tea with three sweet and three savory petits fours bursting with flavor and cute as a button. A sampling of local Townshend teas will be offered. Recipes and techniques include:

Artichoke Stuffed Piquillo Peppers

Mushroom Vol-o-vents

Goat Cheese Tarts

Grand Marnier Crème Brûlée Cookies

Almond Raspberry Tea Cakes

Earl Grey Chocolate “Napoleons”

$100

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