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Petite Fours

3 varieties The cakes The fillings The assembly

Let’s Go Nuts!

Various types of nuts and forms – whole, chopped, ground, salted, raw, candied, etc Removing shells and casings Toasting and blanching Storage and shelf life Nut flours, pastes, and oils

Laminated Dough

Technique – dough prep and turning Yeast and yeast-free Croissants, turnovers, and puffed pastries Fillings

Herbs and Spices

Sweet and savory combinations for the desired effect Whole or ground Extracts Zests