<img height="1" width="1" src="https://www.facebook.com/tr?id=403686353314829&amp;ev=PageView &amp;noscript=1">
  • Collaboration in the laboratory of the bakery-843194-edited.jpeg

 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.

Menu:
  • 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

Skills Covered in Class Include:

  • 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.

Location: Merchandise Mart

$325*

Saturday 4-25-20
9:30AM - 3:30PM

 

 

 

 

 

*A non-refundable 10% fee is applied for the operational and administrative costs incurred by TCB on all cooking classes.

Not what you’re looking for?

See All Classes

Request more information about our Boot Camps

boot_camp
cooking_classes
How to Roast a Pepper  <> <> <> <> <> <> <> <> <> <>