Baking   

In this hands-on pastry class, we will visit France. Chef Jessica will show you all the steps needed to create delicious éclairs—from making a pâte à choux to a classic pastry cream filling and finishing it all off with a beautiful chocolate ganache. You'll learn proper piping and filling techniques along with proper cream puffs that can also turn into profiteroles.

Menu:

• Pâte à choux dough
• Vanilla pastry cream
• Chocolate ganache
• Whipped cream
• Raspberry coulis

In this combination hands-on and demonstration class, you will learn how to make all the components for a delightful carrot cake trifle that would be perfect for your Easter or other spring celebration. You will learn how to make a simple one-bowl carrot cake (no mixer required) and a vanilla pastry cream. We will then take all the components and layer the cake and pastry cream with some lightly sweetened whipped cream and toasted pecans. You will go home with the recipe and your own individual cup-sized trifle that you put together in class. We will also discuss several variations of this beautiful and versatile dessert for any special occasion or just because.

Two of our most popular instructors are coming together to help you create a “brunch in a gift bag,” a beautiful and thoughtful present perfect for Mother’s Day or any special occasion. Wendy Pregiato will demonstrate how to make pancakes, including homemade buttermilk, and raspberry syrup, and Tina Zaccardi will demonstrate how to make British-style scones and lemon curd. You will enjoy pre-made versions of everything as Tina and Wendy demonstrate the processes in class. Then you will decorate and personalize the prepackaged items and leave the class with all the recipes and your “brunch,” ready to be gifted.