Puff Pastry: Sweet and Savory
A hands-on in-person cooking class. Alongside the tasting of baked goods, a seasonal salad will be served with wine or beer. This class is limited to 12 students. Review our registration and cancellation policies here.
Puff pastry is one of the most versatile doughs in the baking world since it can be used for both sweet and savory applications. While its flaky layers can be daunting to make on your own, never fear! Our knowledgeable baking instructor, Jennifer, will lead you through the steps to make your own puff pastry in a way that is easy, delicious, and will rival any purchased pastry.
In this class, students will learn how to make tender, flaky, quick puff pastry also known as blitz puff, rough puff, or pâte feuilletée rapide. We will encase many different fillings, both sweet, and savory in this delicious pastry, while also practicing the proper rolling, forming, and baking techniques to maximize the rise and deliciousness!
MENU
Potato and Gorgonzola Pithivier—This spectacular vegetarian pie is perfect for a main dish. Potatoes, kale, caramelized onions, garlic and Gorgonzola cheese are encased in two rounds of decorated puff pastry.
Classic Tarte Tatin—Caramelized apples are baked under a buttery layer of puff pastry and served upside-down. No soggy bottoms here!
Palmiers—Elephant ears or palm leaves, these are crispy, crunchy bites that will have you running back for more. We'll make salted caramel and sweet cinnamon cardamom pastries.
French Apricot-Almond Jalousie—Also known as a Venetian Blind pastry, this is an easy to make yet stunning pastry.
This menu contains the following common allergens: Egg, Tree Nuts, Dairy, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.
Let’s Cook Together!
Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.
