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Pastry with Chris Thé from Black Star Pastry Part 2


Tue 26 Mar 2013, 6:00pm–8:00pm

Where: Real Food Pop-Up, 27 Enmore Rd, Enmore

Restrictions: All Ages

Once again, we get Chris Thé for another two hours to squeeze more baking secrets out of him. In this final session with Chris, he will build upon the tips and tricks from lesson 1.

This time we'll cover the following:
- Baking explained.
- What does it mean to be a good baker?
- Heat penetration as arrows
- Key to success: Bake pastry and filling so that both are perfectly done
- What temp?
- Baking same product at different temperatures
- Why bake high or low in the oven
- Fan forced or bottom heat
- When to turn
- When is it done
- Blind baking

Then we'll get back to getting our hands dirty with some pastry.
- How the streaking determines final texture.
- How to keep it Flaky
- How to work butter and flour before water for short crust
- Caramel crust and galettes
- Quick Puff
- Crumbles
- Savoury tarts
- Fillings discussions: Crème Pat, Frangipane, Fruit compotes, jams.

Students will make a simple apricot galette rolled in caster sugar to take home for dessert. Yum!