Seasonality plays an important role in the quality of well-crafted desserts. It's also the key principle behind pastry chef Jennifer McCoy's celebrated sweets. Based on her recently published book, Jenny McCoy's Desserts for Every Season (Rizzoli, September 2013), you will prepare wonderful fall and winter desserts that Jenny has perfected over her career at New York's most illustrious restaurants. All students will receive a copy of the cookbook included in the price of the class. On your fall dessert menu: Pear-Cranberry Strudel; Sweet Potato Bread Pudding with Crunchy Cashews; McIntosh Apple Butter; and Pumpkin Roulade. On your winter menu: Key Lime Meltaways; Pineapple Tarte Tatin; Meyer Lemon and Pistachio Tart; and Chocolate, Hazelnut, and Banana Trifle. Jenny McCoy ran pastry operations at A Voce's Madison Avenue and Columbus Circle location and was the opening Pastry Chef at Marc Forgione in Tribeca. She has won a "Rising Star" award from StarChefs and was singled out in the New York Times three-star review of Tom Coliccio's restaurant Craft, where Sam Sifton called her variation of the S'more with chocolate peanut butter mousse and smoked sea salt sherbet, "exceptional."
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