When the weather is chilly, Matt craves traditional treats that come with a rich history. He'll share the techniques for one of his favorite baked goods — hand-pulled Apfelstrüdel with Lemon Crème Anglaise. Learn to craft paper-thin strüdel dough from scratch and get tips for stretching the dough to produce the customary flaky layers. Matt will pair the pastry with crème anglaise, a versatile base for dessert sauces and ice creams.
Vegetarian with dairy, eggs and gluten.
About the instructor: Matt left his school psychologist career to follow his lifelong dream of cooking professionally. A graduate of Seattle Culinary Academy, Matt worked in the kitchens of Kaspar’s, Taste and Poppy before striking out on his own with his ice-cream company Sweet Bumpas. Matt’s creations have been featured in The Stranger, Seattle Met Magazine, Seattle Magazine, Seattle Weekly and the Seattle Times. In 2019, Matt shuttered his Georgetown-based ice cream business and moved back East to be closer to his family. These days, Matt is delighting dessert lovers in Durham NC with his one-of-a kind layer cakes.
This is a demonstration class offered live via the Zoom app. Class details and recipes will be sent before class; after class we’ll share a recorded version. One spot in class is good for one kitchen or device. Online classes are nonrefundable.
Monday, January 18, 10:00 - 11:00 amRegister for class