Class: The Art of Pastry Cream & Spring Desserts

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Class: The Art of Pastry Cream & Spring Desserts

  • date: May 12, 2017
  • time: 6:00 pm - 8:30 pm
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  • This class will introduce guests to the art of making pastry cream using dairy products from a local creamery. Together with culinary instructor Jodi Ritter we will make pastry cream two ways to compare the taste and texture of each. Then we’ll enjoy experimenting with different delicious flavor infusions that can be added to pastry cream. With the pastry creams created, we will make spring treats including: crepe cakes (we’ll also learn how to make beautiful silkylight crepes) and traditional Portuguese pasteis de nata, which combine puff pastry and pastry cream into delicious little custard tartlets. We will also play around with pastry cream trifles and parfaits. Vegetarian with dairy, eggs, and gluten.

    We celebrate true farm-to-table cooking at 21 Acres; all ingredients come from local farms, including the 21 Acres Farm. Starting in May, our spring classes begin at 6 pm with a guided walk on the farm.








    Sustainable Culinary Education 

    Our culinary education team enhances the mission of 21 Acres by defining mindful eating from a wider lens perspective. We use only local, seasonal, whole food ingredients in order to promote a sustainable local food system, support our local agricultural ecomony, and reduce our carbon foot print by purchasing ingredients that travel less miles from farm to table. Focusing on whole food ingredients also enhances the nutritional value of our recipes. All of our classes strive to teach delicious, simple recipes using everyday culinary techniques that make it easy for students to incorporate healthy meals into their busy lives. We hope our approach will inspire people to embrace local foods and the timeless art of cooking.

    Register now