January 22, 2014 6:00 PM - 10:00 PM
Institute of Culinary Education
$125 • 1 session
Learn the ins and outs of the pastry chef’s fundamental yet versatile cream bases and their final application in a range of items. In this class, students will better understand the underlying science and methods to prepare such classic building blocks from crème anglaise and pastry cream to crème brulée and ice cream, as well as lemon curd and buttercream.
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