Need a vessel for delicious sweet and savory fillings? Look no further than a classic pie or tart crust! In the second of five Pastry Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, you’ll understand the similarities in techniques for preparing, handling and baking these doughs despite their different applications. Learn the taste and texture characteristics that define common dough types—flaky dough (pâte briseé), pie dough, and sweet dough (pâte sucreé)—as well as the ideal usage for each. Throughout the class you’ll master the techniques for rolling dough and lining pie shells. Under the guidance of our expert instructors, you’ll make various fillings and toppings to complete an apple pie and lemon tart from start to finish!
What You’ll Learn:
Difference between common dough types:
Flaky dough (pâte briseé)
Pie dough
Sweet dough (pâte sucreé)
Importance of mixing methods such as cut-in & creamed butter methods
How to make a lemon curd
Various types of meringue including Swiss meringue
Tips to assemble a pie & tart shell
Piping meringue
Basic knife skills
What You’ll Bake (and Taste!):
*Please note, a one-time purchase of our Baking & Pastry Fundamentals toolkit ($160) is required for the in-person class (recommended for live virtual class). Once you've purchased the toolkit, you can use it in any of the 10 Baking & Pastry Fundamentals classes. If you have already purchased this toolkit, please select the class only option when registering.
Included in the Baking & Pastry Fundamentals Toolkit:
Apron
Brush, Pastry 1-in
Knife Bag
Knife, Paring
Knife, 8-in Chef's
Measuring Spoons
Peeler, Vegetable
Piping Tip, Open Star No. 824
Piping Tip, Open Star No. 825
Piping Tip, Open Star No. 826
Piping Tip, Plain Round No. 802
Piping Tip, Plain Round No. 804
Piping Tip, Plain Round No. 805
Piping Tip, Plain Round No. 806
Piping Tip, St. Honore
Scissors
Scraper, Bench, Rounded
Scraper, Smooth Plastic
Spatula, 10-in Silicone
Spatula, 10-in Straight
Spatula, 4.25-in Offset
Spatula, 8-in Offset
Strainer, Hand
Whisk, 12-in French Wire
Please contact NY Cake Academy if you have any questions.