*Virtual* Pastry Basics Series: Custards and Curds
Thursday, September 17 @ 6:00 pm - 7:30 pm
$20 – $50Event Navigation
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It’s likely that we’ve all been indulging in more sweets than usual these past few months, and with the holidays steadily approaching, now is the perfect time to brush up your pastry skills. Learn the science behind these desserts, and by the end of the lesson, you’ll be able to create pastries that are baked to perfection. Join Chef Wendi James via a live Zoom session to learn the basics of creating delectable custards and curds.
This class is a part of a Pastry Basics series.
Access the video recordings or join us on September 10 for Pâte à Choux and Pie Dough, September 17 for Custards and Curds, September 24 for Ganache, Meringue, and Caramel and October 1 for Tarts.
Following the events, all ticket holders will receive a link to recording of the class.
Ingredients:
1 1/3 cups sugar
3/4 cup lemon or lime juice
Zest from 3 lemons or limes
4 eggs + yolks (save those egg whites!)
10 ounces unsalted butter (2 1⁄2 sticks)
1 cup whole milk
1 1/4 tablespoons corn starch
1 1⁄2 cups half & half (can combine equal parts cream and whole milk)
1 vanilla bean or 1 teaspoon vanilla bean paste, or 3 teaspoons vanilla extract 9 ounces semi sweet (64-64%) chocolate
1 tablespoon corn syrup or invert sugar (available on Amazon)
1 batch pâte à choux baked off + vanilla ice cream or whipped cream* *Optional if you would like to make cream puffs or profiteroles
