February 25, 6:30 - 9:00p
Instruction provided by: Resident and Lead Chef Instructor, Chef Alli Vyn of Vyntage Kitchen
Class Type: Demonstration style with samplings
French Pastry Foundations is a demonstration-style cooking class designed to demystify the core techniques behind classic French desserts. In this class, we’ll take a deep dive into two essential pillars of French pastry—foundational doughs and foundational creams—breaking each technique down step by step so you understand not just the how, but the why behind them.
We’ll begin with French pastry doughs, exploring the nuanced differences between Pâte Brisée, Pâte Sablée, and Pâte Sucrée. You’ll learn how fat, sugar, and mixing methods affect texture, structure, and flavor—and how these doughs become the building blocks for both sweet and savory creations.
We’ll then move into French foundation creams with a focused exploration of crème anglaise. We’ll cover temperature control, emulsification, and thickening, while discussing how this single technique transforms into countless variations across the French pastry canon.
Throughout class, you’ll sample a range of French-inspired snacks and sweets that bring these techniques to life, including a tasting trio of pâte brisée, pâte sucrée, pâte sablée ‘coins’ with mix+match, sweet+savory dips+spreads, classic vanilla bean crème brûlée, and finally, chocolate pot de crème. This is a technique-forward experience designed to build confidence, deepen understanding, and unlock endless pastry possibilities long after class ends.
Participants will also receive an exclusive shopping experience with 10% off at East Elm Kitchen Co. the night of the event! Excluding sale items and special merchandise.
Hosted by East Elm Kitchen Co. at our shop: 173 West Liberty Street, Plymouth MI. Age minimum is 15. Due to limited space availability, only paid registrants are able to attend. 14 participant maximum capacity.
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