{"title":"Pastry Foundations","description":null,"products":[{"product_id":"pastry-foundations","title":"Pastry Foundations","description":"\u003cp\u003eStudy the foundational methods behind classic pastry, from cookies and tart doughs to sponge cakes, pâte à choux, custards and mousses. Across six classes, develop precision in mixing, temperature control and assembly, and understand how ingredients and handling determine structure, texture and finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e$1,750 per person · Capacity: 8.\u003c\/strong\u003e\u003c\/p\u003e\u003ch2\u003eWhat you’ll learn\u003c\/h2\u003e\u003ch3\u003eClass 1\u003c\/h3\u003e\u003cp\u003eWork with shortbread and tuiles to establish precise mixing, resting, chilling, shaping and baking habits. Learn how dough handling and baking affect texture and color. Complete the process with appropriate cooling and storage so the finished cookies retain their intended crispness.\u003c\/p\u003e\u003ch3\u003eClass 2\u003c\/h3\u003e\u003cp\u003eMake pâte brisée, a shortcrust pastry used in both sweet and savory cooking. Practice mixing, resting and rolling the dough, paying attention to temperature and handling. Apply the method to preparations such as apple turnovers and quiche, seeing how one foundation supports different fillings.\u003c\/p\u003e\u003ch3\u003eClass 3\u003c\/h3\u003e\u003cp\u003ePrepare pâte sucrée, a sweet tart dough, and pair it with chocolate ganache and crème pâtissière, or pastry cream. Learn to organize the dough, fillings and finishing stages to assemble fresh-fruit and chocolate tarts. Focus on the relationship between a well-baked shell and its filling.\u003c\/p\u003e\u003ch3\u003eClass 4\u003c\/h3\u003e\u003cp\u003eBuild a roulade from sponge cake, fruit compote and whipped cream, finished with a torched meringue topping. Study aeration and careful handling as the components come together. Practice rolling and finishing while preserving the lightness of the sponge and the definition of the filling.\u003c\/p\u003e\u003ch3\u003eClass 5\u003c\/h3\u003e\u003cp\u003eStudy pâte à choux, the cooked dough used for éclairs, profiteroles, gougères and gnocchi parisienne. Learn how cooking the base, incorporating eggs and judging consistency prepare it for different applications. Explore the shaping and cooking methods that take the same foundation in sweet and savory directions.\u003c\/p\u003e\u003ch3\u003eClass 6\u003c\/h3\u003e\u003cp\u003ePrepare crème brûlée, pots de crème and chocolate mousse, focusing on the control required for smooth custards and light aerated mixtures. Learn to recognize the desired consistency and handle each preparation carefully through cooking or mixing and setting. Refine texture and finish in the final class.\u003c\/p\u003e\u003cp\u003eThe final class concludes with a Skillette certificate of completion.\u003c\/p\u003e","brand":"Skillette Cooking","offers":[{"title":"10 January - 14 February (3:00PM - 6:00PM) \/ 6 Sessions","offer_id":67716196696276,"sku":null,"price":1750.0,"currency_code":"USD","in_stock":true},{"title":"6 February - 13 March (3:30PM - 6:30PM) \/ 6 Sessions","offer_id":67716196761812,"sku":null,"price":1750.0,"currency_code":"USD","in_stock":true},{"title":"3 March - 7 April (6:00PM - 9:00PM) \/ 6 Sessions","offer_id":67716196794580,"sku":null,"price":1750.0,"currency_code":"USD","in_stock":true},{"title":"7 March - 18 April (3:30PM - 6:30PM) \/ 6 Sessions","offer_id":67716196827348,"sku":null,"price":1750.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0846\/2994\/6580\/files\/Pastry_Foundations.png?v=1786037015"}],"url":"https:\/\/skillettecooking.com\/collections\/pastry-foundations.oembed","provider":"Skillette Cooking","version":"1.0","type":"link"}