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*Virtual* Pastry Basics Series: Ganache, Meringue and Caramel
Thursday, September 24 @ 6:00 pm - 7:30 pm$20 – $50
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 homemade ganache, meringue and caramel.
This class is a part of a Pastry Basics series.
Following the events, all ticket holders will receive a link to a private recording of the class.
8 ounces semi sweet chocolate (64-65%) 12 ounce heavy cream
2 tablespoons invert sugar
14 ounces sugar
1 vanilla bean or 1 teaspoon vanilla bean paste, or 3 teaspoons vanilla extract Salt
10 ounces Butter
4 egg whites + 1 cup sugar (x3 if you would like to make all three meringues) Pinch of creme of tartar (only if making French Meringue)