Home | Cooking With Chefs | 2007 Courses


Instructor: Judy Bunde
Date: July 6-7
Enrollment: Limited to 10
Cost: $250/person, double occupancy; $295/person, single occupancy

These are the desserts that everyone eats, even those who usually donít want dessert. Thereís just something so appealing about the combination of fruits at their peak of quality combined with buttery, flaky, perfect pastry. Youíll learn several pastry formulas, the right proportions for fillings, crumb toppings as well as pastry, and thatís just the pies! Then weíll move on to tarts and more filling variations, plus almond frangipane, hazelnut frangipane, and chocolate frangipane! Tarts baked in pans and free-form, large tarts and individual tarts, baked and not. The variety is limited only by what is available for ingredients.

Techniques include:

- food-processor pastry
-doughs bench work
-a primer on thickeners
-blind-baking and pre-baking.

Pie and tart flavors depend on which fruits are looking their best. Recipes for all items will be yours to take with you, including almond frangipane, pastry cream, and lemon curd.

The weekend includes:

-Late light supper Friday evening when you arrive along with dessert and coffee
-Friday and Saturday nights' lodging in spacious rooms with private bath
-Full country breakfasts on Saturday and Sunday
-Sit-down Saturday night dinner with appetizer, salad, main course, and dessert (alcohol is BYO)
-Saturday afternoon cooking session and all materials; the class recipes
-Time to explore Brandon's shops and galleries