Pastry Essentials 2: Working with Crusts

  • Baking, Baking Certification
Jan 21 2021
Feb 26 2022



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!):

  • Apple Pie
  • Lemon Tart


*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


Program is frozen.