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Pastry Essentials: Working with Crusts is unfortunately unavailable

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Pastry Essentials: Working with Crusts

Step into a culinary adventure exploring the intricate world of crusts and doughs. From mastering mixing methods to perfecting lemon curd and meringue, sharpen your pastry skills with hands-on practice. Join us to lift your baking and indulge in classic treats like Apple Pie and Lemon Tart.

  • All levels
  • 12 and older
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  • 118 W 22nd St, New York, NY
  • 4 hours

Start Dates (0) $250/person

No upcoming dates are currently available.

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Class Description

Description

Master the art of pastry-making by exploring different dough types and techniques in this hands-on baking class. You will learn the differences between flaky dough, pie dough, and sweet dough, understanding how mixing methods such as the cut-in and creamed butter techniques affect your final results. Discover how to make smooth lemon curd and explore various meringue styles, including Swiss meringue. Through practical experience, you will develop skills in piping meringue, assembling pie and tart shells, and using proper knife techniques.

This delicious course guides you through baking and tasting classic favorites like Apple Pie and Lemon Tart while perfecting your pastry craft.

All supplies and materials are provided. Classes are hands-on and interactive experiences, so please dress accordingly. Wear casual clothing you do not mind getting a little sugar on, and choose flat, comfortable shoes. Open-toed shoes and sandals are not recommended for safety reasons in a kitchen environment. Please tie back long hair.

School Notes: Please note, if you require a gluten free option for your baking class, you must alert the school in advance and there will be a +$15 fee applied for each gluten free substitute which will be collected directly by the school. Please contact them or CourseHorse to arrange this.

Refund Policy

Classes are not eligible for refunds, however classes are transferable.

  • Students may reschedule their class to an alternative date up to 4 business days prior to the class date for in-person classes.
  • All deposits & fees are forfeited for no shows.
  • We do not provide make-up classes.

The school reserve the right to cancel a class due to low enrollment up to 48 hours before the class date. The school reserve the right to change class schedules. If for any reason the school should cancel a class, a full refund will be offered to the student. However, we do not accept responsibility for any other expenses incurred such as hotel or airline cancellation penalties.

Cancellations or changes can be made through email at [email protected]. Please be sure to include the full name of the registered student, and class registration confirmation.

If a class is cancelled due to inclement weather, or other circumstance beyond our control (facility issues, power outages, etc.), we will contact you with as much advanced notice as possible by email or telephone, and issue you a refund to the original form of payment. We will make every effort to run the class as long as it is safe to do so. If we make the decision to run a class during inclement weather and you make the decision not to come, you will not be able to get a refund, we will offer only a credit for future use.

Credits are valid for a 12 month period of time.

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

Reviews of Classes at NY Cake Academy (639)

(4.7-star rating across 639 reviews)

This class: 2.0 out of 5 from 1 review

  • Pastry Essentials: Working with Crusts

    This class is geared towards people who have some experience baking and just want a fun activity to do. However, I felt it lacking in details about crusts specifically, and we spent most of the effort making fillings. It felt like this class gave us recipes but didn't explain crusts in enough detail that I'd feel comfortable troubleshooting if something went wrong, so I don't think I learned that much. I took a buttercream class with NY Cake and the instructor went into a lot of detail about technique, pitfalls, how to fix issues, etc. Was hoping for something similar. Pros: - Pies came out looking good and tasting good. - Class was easy to follow Cons: - Recipe booklet had multiple incorrect instructions and missing ingredients. One example is we added cornstarch to the apples to make the liquid less runny, and in the end my pie came out slightly runny anyway. However, cornstarch was not in the ingredients list. Another recipe called for adding the butter with all the ingredients but it's supposed to be added at the end. - There was inadequate explanation about ingredients and their ratios. I felt like I was blindly following instructions, but I could have done that with a free recipe and video online. - I was hoping for more details about making pies look neat, such as different crimping techniques. I'd assume folks taking this class want to learn how to make their pies look better, as working with crust can be messy.
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NY Cake Academy

NY Cake Academy, founded by renowned cake decorator Joan Mansour over 25 years ago, has evolved into a premier one-stop-shop in Manhattan for all baking needs. With a 5,000 square foot store, it offers a vast array of supplies, runs a cake decorating school, and is recognized for its excellence in the industry, earning accolades from ZAGAT and the New York Press.

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CourseHorse’s Choice 4.7 out of 5 · 639 reviews
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