Hands on Baking with Stuart: Desserts for the Season


With: Pastry Chef Stuart Marks
26-Sep-2017 · 6:30 – 8:30 P.M. · Fee: $60 · Class Size (Limit): 12

Every time we offer any type of small “hands on” classes, they always sell out. The demand is definitely there, so this term, we’re doing another in the series with our executive pastry chef, Stuart Marks. Please note that this class is going to be limited to only 12 students. You must bring an apron to the class and know that Stuart will be teaching the class in our catering kitchen. We tried to come up with four desserts that would be perfect for the fall and holiday season, starting off with Apple Caramel Crunch Pie, so you will be rolling pie dough and peeling apples along with mastering the art of making caramel. Pear Tart Tatine is next on the lineup and Stuart will prove to you all that this classic French dessert is not as intimidating as you have been led to believe. White Chocolate Cheesecake with a fresh Cranberry topping is truly spectacular and perfect for holiday entertaining. Chocolate Pate with a Grande Marnier Sauce is simple, stunning and a killer dessert. Mastering the art of the sauce is worth the price of the class, alone. Not to worry, we will be on hand to pour the wine and to serve some nibbles to help you keep up your strength. Please believe me when I tell you that you will all leave this class feeling confident and accomplished, and that you’ll leave the class armed and ready to go home and start baking!

 

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