Join Pastry Chef Leslie on Sunday, May 28th at 2:00 pm for a baking class!
If you’ve had anything bread-based from Camilla Kitchen, you know the magic that is Pastry Chef Leslie’s baking. Now she wants to share that with all of you! This will be an intimate class held in the Gallery (4th floor) of M. Judson for ten people, where you’ll prepare your bread from start to almost finish. While you’ll bake your cake at home (and get all those good smells), you’ll still get to end the baking class with a tasting. What a lovely way to spend a Sunday!
Your ticket covers the cost of ingredients and instruction, with the option to add on the featured cookbook.
ABOUT THE BOOK
In this revolutionary book, award-winning pastry chef Anna Higham encourages you to approach making a dessert as you would savory cooking: engaging your senses, tasting, seasoning, and letting your ingredients shine. Exploring ingredients season by season, Anna outlines a repertoire of ways to cook each one to magnify flavor and taste. She shows you how to work with fruit; construct a dessert; and examine seasoning, structure, and texture—helping you really understand the “how” and “why” of dessert cooking. Featuring over 150 recipes for cakes, jams, mousses, and more, as well as over 45 plated desserts, The Last Bite celebrates seasonal cooking and eating with irresistible, innovative recipes—from fig leaf ice cream in fall to elderflower vinegar meringue in spring. Let Anna blow away your preconceptions about what your desserts can be and taste like with this inspiring, groundbreaking book.
ABOUT THE BREAD
Pastry chefs have a tendency to think that brioche is the king of enriched doughs and use it any time the opportunity presents itself. I love brioche (I really do) but sometimes its super-charged butteriness can make it too dominant a component in a dish. In these cases, Japanese milk bread is your best friend. Super fluffy, soft and gently enriched, it has a slightly tighter crumb that makes it ideal for soaking up lots of flavour. French toast or pain perdu made with milk bread is my go-to. The extra fluffy, stretchy quality of milk bread is achieved by cooking a small amount of the flour with milk and water to make a paste that is then mixed into the main dough. This is called tangzhong, a method Japanese bakers borrowed from the Chinese technique for making soft and springy buns. This dough is endlessly versatile: it can be baked as loaves, buns or works really well when filled and rolled.