French Pastries

February 18, 2012 11:00 am
February 18, 2012 2:00 pm
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Ger-Nis Culinary & Herb Center
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540 President Street, Suite 2E, Brooklyn, NY, United States, 11215

Think about all the beautiful sweet treats you see in the windows of some of the best French pastry shops. Just the view will fill most people with taste memories of light airy croissants, decadently sweet desserts and all the other ethereal taste sensations that are never forgotten once experienced. Many of those other-worldly treats seem so delicate and perfect that it feels like they could not have been made by human hands – as if they magically appeared just to transport you to away to a sugary bliss. But of course those desserts were made by human hands – and they could even be made by your hands. In this class you will learn some of the tricks and techniques that the professionals employ to create delicious and beautiful pastries and you’ll see for yourself that it’s not magic. You’ll use the same high quality, fair trade and sustainably produced ingredients that are used in the best pastry shops and you’ll gain the knowledge you need to create some of them yourself. You may never lose the sense of wonder you get from looking at the intricate works of some the great pastry chefs but, after this class, you’ll also be able to look at your own pastries and get that sense of wonder.

Recipes: Vanilla Crème Brulée, Tarte Tartin, Pear & Almond Clafouti, Pain Au Chocolat

Class Type: Individual, hands-on cooking class

Class Notes: Experience a sense of wonder as we delve into the world of elegant French pastries.

Surbhi Sahni

Combining traditional Indian ingredients with a blend of Indian, European and
American pastry techniques, Surbhi Sahni orchestrates the sweet finales at Tulsi,
where she helped earn a Michelin star rating in 2012. She is also co-owner of
Bittersweet NYC, a catering company specializing in wedding cakes and Indian inspired
confections. Over the past 15 years, she has created desserts for such
acclaimed New York restaurants, including Dévi, Amma and Tamarind; and honed
her skills in the pastry kitchens at davidburke&donatella, Picholine and Between
the Bread. Her desserts have been featured in such publications as O, The Oprah
Magazine, New York Daily News, Time Out New York and Food Arts.
Contact Sunil

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