This week's blog post is going to look a little different. I'm not giving you the history and method of cookery, etc., because this week...

Introduction Week 13… Oh my gosh I can’t believe we’re so close to the end of this semester! This week is custard, soufflé, and mousse....

Introduction Cookies and frozen desserts are on the agenda for week 12. I am somewhat worrisome about the icebox cookie recipe this week....

Introduction This week is the art of not only baking cakes but assembling them. There is a specific science to cake baking. If you get...

Introduction CAKES!!!!! Now THIS is something I can get into! Cakes are my jam, and totally something I do ALL…THE…TIME. Let’s go take a...

Introduction “Tart is a dessert which has a bottom crust and shallow sides. The crusts are made from pastry dough, which is usually made...

Introduction It’s all about the basics this week, pastry basics that is. 😉 “The term pastry comes from the word paste, meaning, in this...

Introduction This week is pies & fruit desserts. This could mean fruit pies, fruit compotes, jellied fruit pies…you name it. We’re going...

Introduction Quick breads and fried dough are the lesson this week. My stomach is growling at me just thinking about it. 😊 The plan is...

Introduction The lesson this week is Rich Yeast Dough. We will be making Sweet Roll Dough, Croissants, and Brioche. Method of Cookery:...

Introduction Week 3 of Patisserie & Confectionary concentrates on Lean Yeast Dough. Our focus will be sponges, preferment (also known as...

Introduction This week we are learning to understand yeast doughs. We will be producing lean yeast doughs using the straight dough...