Puff Pastry Part Deux
Ready to take your pastry prowess to the next level? Welcome to part ‘Deux’ of our Puff Pastry cooking class, where we’ll tackle more sophisticated recipes that will wow your guests and satisfy your culinary curiosity!
In this more advanced class, you’ll learn how to create a show-stopping Beef Wellington, wrapped in a golden puff pastry crust that’s as delicious as it is impressive. Next, we’ll move on to Vol Au Vents, delicate puff pastry cases that can be filled with sweet or savory delights.
But the fun doesn’t stop there! You’ll also master the art of making Palmiers, those irresistible, heart-shaped pastries that are crisp, sweet, and absolutely perfect with a cup of coffee.
And of course, we couldn’t forget about dessert pastries. We’ll guide you through creating some mouthwatering sweet treats that will make your taste buds dance with delight.
Guided by Chef Kevin, you’ll dive deeper into the world of puff pastry, learning advanced techniques and tricks to create these exquisite dishes. By the end of the class, you’ll be able to whip up a puff pastry feast that looks as though it came straight from a professional bakery.
So, are you ready to unleash your inner pastry chef? Join our “Puff Pastry Part Deux” class and let’s bake some magic together!
- Beef Wellington
- Shrimp or smoked salmon Vol Au Vents
- Pear & Frangipane pastries
Wine, beer, and cocktails are available for purchase from our bar. Come early for cocktails (5:30) — class begins at 6:00!
Our classes are small, so you get personal attention from our professional instructors. You will work as a group as you join in the fun to prepare the menu.
Chef Kevin Appleton has a passion for food, drink, and fun. He is a former Culinary Instructor at Madison College. He worked at some of the best fine dining restaurants in Chicago and was Executive Chef at Robert Morris College’s Institute of Culinary Arts.