Small Pastries
Instructor: Judy Bunde
Enrollment: Limited to 8
Cost: $285/person, double occupancy; $325/person, single occupancy
These small delights always make an impressive display and can be easier to make than you might think. You will learn some basic components that can be pre-made and frozen ahead for quick assembly when needed to create a variety of delicious small bites. We’ll do mini éclairs and cream puffs with some unusual fillings, lemon and nut tartlets, and tiny cheesecakes. Then we’ll spend some time on a few flashier numbers. After this session, you’ll be prepared to always have some fancy little items ready to serve in minutes.
Techniques will include:
- working with tart doughs and pate a choux
- simple pastry bag techniques
- paper cones and writing with chocolate
- fancy petit four designs
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