German Pastry Series – Week 2 (03/12/22)

Week 2 – Breads I:

• Pretzels
  • The ideal pretzel, as served in Germany, has a dark brown, crispy, salty crust, and inside a soft dough. It has a plump body and thin, crispy (but not dry) crossed “arms.”
• Hefekranz (Also known as Hefezopf, Striezel, Yeast Braid)
  • A sweet yeast dough which is divided into 3 or more equal strands, then braided. The ends of the braids are brought together to form a wreath. Hefekranz breads are popular in Germany for Easter breakfast or brunch.

About:

Looking to indulge yourself in some German cuisine? Want to boost your overall pastry knowledge with a variety of foreign dishes? If so, consider our German Pastry Series. Held over six weeks, students will learn new topical pastries and desserts straight from Deutschland. Each class will focus on an initial classroom portion before everyone heads into the kitchen to try their hands at what they’ve just learned. This series is open to all skill levels.

(If you do not wish to eat the dishes at class, please bring your own to-go containers.)

Cost:

The German Pastry Series is $520.00 for all six weeks of classes. Students may not sign up for individual classes. No chef jacket fee is added for this program.

Register:

Click here to register using the PayPal button on the German Pastry Series webpage.