Hands-On Pastry Boot Camp: Modern European Desserts

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! A vegetarian lunch will be served during class, and you'll go home with a box of your desserts to share with family and friends. Please note that several of the recipes contain gelatin, and are therefore not truly vegetarian.

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:

• 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

In this hands-on class, students will be paired in groups of three to five and work together as a team to prepare the recipes.

Want to see more classes? Visit thechoppingblock.com.