Day 1

The first day the techniques and topics covered were:

  • Pate Brisee
  • Pate Sucree
  • Pate a Choux
  • Rolling and handling of pastry dough
  • Blind baking
  • Fresh Fruit Tart
  • Classic Fruit Pie
  • Lemon Curd
  • Pastry Cream

The Menu included:

Cream Puffs with Creme Patissiere and Chocolate Glaze

Lemon Curd Tartlets

Fresh Fruit Tart

Individual Fruit Tarts

Apple Galette


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For information about the pastry class I attended, visit the Culinary School of the Rockies

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