Small Pastries

Instructor: Judy Bunde
Enrollment: Limited to 8
Cost: $300/person, double occupancy; $350/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