Custards 101: From Pastry Cream to Pot de Creme

Join us for this class and learn the techniques for creating delicious custards and pastries in your own kitchen. Katherine will explain how to get good results every time. Pastry cream may seem intimidating since it is often used in French Patisserie-style baked goods and classic desserts, but this creamy vanilla-scented custard isn't difficult. You don't need any special equipment or obscure ingredients to make a batch; however, you do need time and patience. We'll have charcuterie for snacking and you'll enjoy tasting all of the desserts.

Menu

Charcuterie
Pâte à Choux and Pastry Cream (for Cream Puffs)
Pâte Sucrée/Pâte Brisée and Lemon Curd
Pot de Crème
Crème Anglaise

$110

Upcoming Class Times

May

Tuesday, May 6 | 6 p.m. - 8 p.m. | $110

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About Katherine Ballein

Katherine, a native of Helena, Montana, attended culinary school in Scottsdale, Arizona. She has extensive culinary experience as chef and pastry chef in catering, pastry, and bread. Katherine's most recent culinary experience was developing menus for Wright-Patterson AFB. She enjoys sharing her love of food with others and is excited to join the culinary team at the Dorothy Lane Culinary Center. Katherine lives in Oakwood with her her husband, Colin, and her cat, Bean.

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