COOK CLUB – DESSERT AND CHOCOLATE
Whether or not baking is your thing, this class will teach the how and whys of the baking process! We will begin with a lecture will on how to temper Chocolate; provide understanding of how eggs, baking powder and soda work in baking; steps to cake making; filling, coating and icing a cake. We will discuss the tools and equipment needed for successful baking. Our lesson will be Crème Brûlée Cake with homemade French Pastry Cream and Caramelized Sugar Topping; English Trifle; Fruit Tart with Apricot Glaze; Jan’s Triple Berry Pie with Strawberries, Kiwis and Blackberries; Zeppole (Italian Doughnuts) with Powdered Sugar; Chocolate Cake with Chocolate Filling and Ganache Icing; Port Chocolate Truffles with tempered Chocolate and Chocolate Mousse and Chantilly Cream; Flourless Chocolate Cake with Chocolate Curls.
If you cannot attend a class, with three day notice you can receive credit for the class. See Sweet Basil Cook Club for a complete description of this series.