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DTSTART;TZID=America/Los_Angeles:20240312T113000
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DTSTAMP:20240215T210951Z
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UID:661149-1710243000-1710259200@centralmilling.com
SUMMARY:The Perfect Butter Pie Crust with Jim Dodge
DESCRIPTION:One Dough for Savory and Sweet Crust\nJoin 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. \nPerfect Crust \nThe trick for list recipe compare to my previous pie dough recipes this how much you cut the butter into the flour and the temperature of the dough. Two methods will be demonstrated. \n  \nTourte au Poulet\, French Chicken Pot Pie \nClassic French comfort food\, so satisfying for lunch or dinner. Mushroom\, shallots\, herbs with a light béchamel. \n  \nChocolate Mousse Cream Pie \nThis chocolate mousse uses on the egg white\, which makes the preparation less complicate and still maintains a luscious smooth texture. \n  \nPeach & Berry Pie \nThis time of year when local berries and stone fruits are out of season\, it’s after better to use the fruits you froze during their peak season. We will demystify the thawing of these fruits and adjust the filling sugar and starch. \n  \nTechniques learned\nDetailed steeps in making the pie dough \nResting and rolling the dough \nCrimping the edge of the crusts \nPre-baking a pie dough crust \nSelecting frozen fruits \nThe slow method of deporting stone fruits and berries \nBuilding layers of flavor in a béchamel sauce \nHand folding the meringue and whipped cream to prevent deflating \nPreparing fillings when using frozen fruits \nProper cooling of pies \nCutting and serving pies \n  \n\n\nHealth & Safety Protocol \nMasks 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. \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/perect-butter-crust-jim-dodge/
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/2024/02/chx-pie-dodge-scaled.jpg
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