Pastry School 5-Day Class: ICE CREAM, SORBET AND FROZEN DESSERTS

Monday – Friday  |  8am – 2pm  |  5.5 Hour Sessions 1/2 Hour Break

Cold components are covered in depth. Using the most modern, professional equipment from traditional scratch process to heat process oriented two-tank ice cream and sorbet machines. Core concepts of how to work with and present cold components, frozen desserts, sorbets, and parfaits. An essential part of the modern pastry chef’s arsenal, this important class will provide key concepts and experience that will compliment all the student’s other pastry skills. (Ice Cream Technology: Crème Anglaise Base (Ice Cream) and Syrups for Fruits (Sorbets). Gelato, Vacherins, Baked Alaska, Macaron Lollipops, Ice Cream Cups, Nougatine and Ice Cream Box.)