Puff Pastry Intensive
November 23 @ 9:00 am - 4:00 pm
Puff Pastry – a classic pastry dough that is made up of dozens of layers of butter and dough, resulting in delicate, light, golden, buttery flakes of incredible pastry that melts in your mouth. Working in teams of two and under the instruction of Executive Pastry Chef Michael Kalanty, you will learn to make your own multi-layered puffy pastry dough, followed by shaping, baking, and of course, tasting!
Learn to make:
Crûstades Champignons (Mushroom-stuffed pastry squares)
Pommes d’Apis (Apple-stuffed pastry pockets)
Savory Cheese Straws
Learn pantry techniques for Apple Compote and Savory Mushroom filling
Lunch will be served.
Before moving to San Francisco 20 years ago, Chef Michael trained as a pastry chef in France. Upon return to his native Philadelphia, he introduced the city to his style of rustic, hand-crafted French classics. He was the Executive Pastry Chef at The Restaurant School in Philadelphia and wrote their degree-granting baking and pastry program.
“Every class I teach must give students the confidence and the techniques to make these pastries at home, successfully!” With that mantra, Michael Kalanty served as Dean of Education at the California Culinary Academy in San Francisco and was twice named Instructor of the Year by Le Cordon Bleu Schools International. His focus is taking professional baking and pastry techniques and making them accessible to ardent home chefs. His books have won international awards, his online courses cover baking science, techniques, and whole grain breads. A leader in the sensory world for baked goods, he holds the copyright for the Aroma and Flavor Wheel for Bread©.