Buche de Noel

A hands-on in-person cooking class. Alongside the baked goods, a hearty snack of cheeses, veggies and dips, and a seasonal salad will be served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

This impressive and festive European dessert is easier to make than you think! Not only is it a feast for the eyes, but it also teaches many fundamental pastry techniques to help further your baking journey at home.

Our pastry expert, Jennifer Altman, will teach you how to prepare the components to create the holiday season's elaborate dessert: tender sponge cake filled with silken Swiss meringue buttercream, iced with chocolate ganache, and decorated with crunchy meringue mushrooms, marzipan holly leaves, and tart candied cranberries. You will leave with a spectacular centerpiece for your holiday table! 

The class will end with a light dinner and a taste of cake.

MENU

Chocolate sponge cake sheet

Swiss Meringue Buttercream

Bittersweet Chocolate Ganache

Meringue Mushrooms

Candied Cranberries

Marzipan Holly Leaves
 

This menu contains the following common allergens: Egg, Soy, 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.