Foundations of French Pastry
Many of today's most basic of pastry preparations were either born or refined in the kitchens of France. However, despite the centuries-old techniques, home cooks can (rightfully) still find them intimidating. Join ICE Creative Director and James Beard Award-winning Pastry Chef Michael Laiskonis in this class, where he breaks down classic bases such as: Pâte à Choux; Brioche; Pain de Gênes; and Puff Pastry. Each fundamental skill will then be applied to create finished desserts.