While we all have prepared - and have certainly eaten - sugar confectionery at some time, few pastry chefs are familiar with the underlying science. Most classic sugar confectionery was developed not from an understanding of the underlying science but by trial and error. In many cases, this empirical knowledge was obtained before such understanding was available. Today we are better able to measure, predict, and exploit sugar's magical properties, and in this class students will explore: caramels, fondant, fruit gels, nougat, and the complex nature of crystallized and amorphous sugar confections.
Call 800-522-4610 to register for this course.