Mastering the Art of Pastry Unbaked!

Next Class: January 17-19, 2012
Time: 3-days intensive classes
Tuition: $1,500

Do you enjoy decadent mousses, cakes, baklava, tarts, brownies, cheesecakes, tiramisu, truffles, ice cream, cupcakes, pies and more? Learning Mastering The Arts of Pastry Unbaked™ will teach you how to make scrumptious desserts that will “wow”your family and friends, and they won’t believe it wasn’t cooked unless you tell them! Raw desserts should look like traditional baked desserts and not baby food; remember we eat with our eyes and desserts should reflect your professional prowess in making them.

You will leave this class knowing how to create scrumptious confections that makes every occasion extraordinary!

Learn to make: Meringue, Key Lime Pie, Tiramisu, Georgia Mudslide Pie, Lemon Poppyseed Cake, Raspberry Jam, Vanilla Coconut Gelato, Strawberry Banana Sorbet, Raspberry Coulis, Butter Pecan Ice Cream, Cacao Nib Peppermint Ice Cream, Chocolate Dipped Strawberries, Coconut Cream Pie, Pecan Brittle, Turtle Truffles, Lemon Meringue Tart and more.

You will learn how to use:

• Gelling agents
• Emulsifiers
• Natural binders
• Thickeners
• Sweeteners

You will also learn how to use various ingredients such as:

• Cacao butter
• Cacao paste
• Cacao nibs
• Coconut butter/oil
• Lecithin
• Irish moss
• Agar-agar
• Agave nectar
• Date paste
• Yacon syrup
• Palm Sugar
• Coconut sugar (100% organic, low glycemic index, unprocessed, unfiltered, unbleached natural sweetener, and no preservatives)
• Psyllium
• Variety of dates

Reservation and payment are required two weeks in advance of class. Register Now!