CLASSES
Pastry Boot Camp
Roll up your sleeves and immerse yourself in the art of making extraordinary pastries. Using classic French techniques with a modern approach, Chopping Block Chef Erin Patsiopoulos will teach you the art and science behind creating these professional, show stopping desserts while making them approachable for any home cook. With a Baking and Pastry degree, a Master of Science in Chemistry, and years of experience as an executive pastry chef, Erin brings a wealth of knowledge to teach you the skills and techniques needed to create professional-quality pastries with maximum wow factor. Don't leave these desserts to the bakeries; with a pro working by your side, you'll learn how to master these delicacies in no time!
Be prepared to enjoy a sit-down lunch during class, and go home with a box of your desserts to share with family and friends.
- Chocolate-Caramel Mousse Entremet (Multi-Layered Mousse Cake) with Cocoa Nib Brownie Base, Raspberry Jam and Chocolate Mirror Glaze
- Honey Panna Cotta Tart with Nutty Pastry Crust, Pomegranate Gelee and Pistachio Garnish
- Key Lime Bavarian with Spiced Pineapple, Graham Cracker Streusel and Coconut Tuile
- Making mousses
- Assembling molded desserts
- Working with mirror glazes
- Making hot butter pastry
- Working with sheet gelatin
- Making streusel
- Preparing fruit mousses
- Working with tuile batter
- Roasting Fruit
- Presentation
1-week cancellation policy. Due to the layout of our kitchens and in consideration of your classmates, students will work in groups of 3 to 4 people. Parties of 6 or more will be directed to our private events department so we can accommodate them appropriately.
Please note we do not currently have any Pastry Boot Camp classes scheduled.
