Easy As Pie – Spring Pies

There are few desserts that are more loved than homemade pie. Whether it’s a sour cream crust bursting with fruit and topped with a lattice of flaky pastry or a coconut sugar crust filled with smooth lemon curd and topped with fluffy meringue, these recipes from Pastry Chef Thanh Tang are sure to please any guests lucky enough to be invited for a slice. In this hands-on class, you will learn the secrets to making flaky pie dough, the best way to line a pie dish, how to properly weave the perfect lattice top, how to make a smooth lemon curd and fluffy, vanilla bean meringue, and how to use a blow torch to toast your meringue.

You will make 2 desserts to take home:

Strawberry Rhubarb Pie with Sour Cream Crust 

Lemon Meringue Tart with Coconut Sugar Crust

The strawberry pie may be baked here or frozen for future enjoyment.  The lemon meringue tart cannot be frozen.

The Holiday Croissant Workshop

Learn the art of making croissants at home!  Pastry Chef Thanh Tang will take you step-by-step through croissant making that will leave your guests wondering if you went to France to get them! In this hands-on class you will make the détrempe and beurrage, then learn how to properly shape, fill and bake to achieve flaky, delicate croissants. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development, and flavor formation.

Recipes in this class:
-Croissant Dough, Master Recipe
-Traditional Butter Croissants
-Croissant aux Coq au Vin (Coq au Vin filled)
-Pain au Noisette et Chocolat (Hazelnut and Chocolate filled)

Eat some in class and bring the rest of your masterpieces home to share.

You’ll take home baked croissants from dough the chef pre-makes and you shape, as well as the prepared dough you make to shape and bake the next day or Christmas morning!