Build your baking repertoire with guidance from Laurie, pastry chef and author of “Simple Fruit.” Learn the ins and outs of two delightful summer fruit desserts: Fromage Blanc Cheesecake with Cherry Compote or Poached Plums; and Fruit Mousse with Apricots or Peaches. See how truly simple these desserts are as Laurie covers the basics on mixing and baking cheesecake, and breaks down mousse techniques, including how to making a Swiss meringue. She’ll also discuss ways to adapt these desserts with different fruit flavors, and share how to make individual servings layered with fruit puree or whole fruit.
About the instructor: Laurie encourages lively discussions with students about baking and pastry techniques, seasonal produce and specialty products, and is passionate about teaching not only the “how,” but the “why” of baking and pastry. Laurie was the pastry chef at Salish Lodge and Spa for three years, worked at King Arthur Flour, where she learned artisan bread making and classic pastry techniques, and worked in various East Coast pastry kitchens. She is a graduate of the Culinary Institute of America and the chef and owner of Pastry Craft, a pastry instruction company.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Friday, July 31, 12:00 - 1:00 pmRegister for class