Lessons 44 – 50 – Classic Puff Pastry, Croissant and Danish

Next up, we tackled classic puff pastry. One of the most important lessons to learn when making puff pastry is that everything must be kept cool, including yourself! You are trying to create distinct layers of dough and butter and … Continue reading

Lessons 40 & 41 – Biscuits, Scones, Linzer, Tartlettes, and Breton

The next two lessons were huge baking days! We made biscuits, scones, linzers and Bretons! I had never heard of a linzer before and just assumed we were making linzer cookies – sugar sandwich cookies, filled with jam, and dusted … Continue reading

Lessons 30 – 32: Braided Bread, Focaccia, Pizza, Bagels & Pretzels

These next classes tackled the NYC baking trifecta of pizza, bagels, and pretzels, as well as the other large staples, braided bread and focaccia. I used to attend some challah making classes in college and was always amazed at the … Continue reading

Lessons 22-25 – Pate a Choux – Eclairs, Cream Puffs, Profiteroles & Croquembouche

These last couple of lessons in our first module were some of my favorite. We started the class creating Pate a Choux (Cream Puff Pastry) which is the dough used in eclairs and cream puffs. From there we proceeded to … Continue reading