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UID:642447-1700568000-1700584200@centralmilling.com
SUMMARY:Winter Holiday Desserts with Jim Dodge
DESCRIPTION:Join celebrated pastry chef and author Jim Dodge\, as he shares four decade’s worth of experience and stories each month at the Artisan Baking Center. This month he dazzles with desserts that will surprise and delight your family throughout the holidays! \nClassic Apple Tart Tatin with Crème Fraîche\nPreparing the apples in advance for a Tart Tatin is an essential step that can’t be ignored and just as important is knowing which apples to use. Substituting the wrong apple can have very disappointing effects. \nCranberry\, Grand Marnier\, Chocolate Cake\nIt was my father who made me appreciate tart or sour flavors. Cranberries and freshly made candied orange give this chocolate cake complexity and brightness. Finished with a thin layer of chocolate grand mariner glaze.  \nSwiss Toasted Hazelnut Torte with Espresso Cream\nThis Hazelnut tart was one of the first recipes I was taught during my Swiss apprenticeship\, it’s a very usual recipe and I have never seen another filling like it. You might think it’s a Crème Chiboust\, but the percentages or different\, this cream has more meringue than pastry cream. It creates lighter filler which is perfect for base exhibiting the nuances of toasted hazelnuts. \nClass will begin with demonstrations and move into the hands-on part of the class where you will be making a Tart Tatin to take home. To maximize the hand-on portion of the class the ingredients will be pre-measured and tools distributed. The class will conclude with a tasting and discussion of all three desserts. \nRecipes: \nPâte Brisée Dough\, Mahogany Butter Caramel\, Chocolate Butter Cake\, Candied Orange Peel\, Chocolate Grand Marnier Glaze\, Hazelnut Vienna Dough\, Hazelnut Meringue Cream\, Egg White & Milk Glaze\, Espresso Cream \nTechniques learned\nPreparing the apple\nPreparing\, rolling & handling Pâte Brisée\nDry cooking caramel\nCutting and cooking orange peel\nCandied Cranberries\nPreparing and spreading chocolate glaze\nGlazing a cake\nRoasting & peeling hazelnuts\nPreparing & spreading hazelnut meringue cream\nPreparing & brushing egg white & milk glaze. \n  \n\n\nHealth & Safety Protocol \nIncidents of Covid-19 are currently on the rise\, and we would like to encourage everyone to take an abundance of caution in regards to exposure of any communicable disease or illness. \nAlthough masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center\, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at abc@centralmilling.com if this occurs to speak with a class coordinator. \nThe Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this policy\, all students will be notified immediately. \n\n\nJIM DODGE is an award winning pastry chef\, cookbook author and restaurateur. He was twice featured on Julia Child’s Kitchen\, and is now an advisor to the board of her foundation and jury chair for The Julia Child Award. He rose to national prominence as executive pastry chef at the Stanford Court in San Francisco\, opened the award winning American Pie Pastry shop in Hong Kong\, and taught baking annually for 10 years in Japan. He was senior vice president of New England Culinary Institute and more recently director of specialty culinary programs for Bon Appétit Restaurant Management Company\, an on-site restaurant company offering full food-service management to corporations\, universities\, museums\, and specialty venues. 
URL:https://centralmilling.com/class/coming-soon-best-baking-techniques-with-jim-dodge-2/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Baking Class,Beginner,Cooking Class
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2023/08/tart-tartin.jpg
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