Pastry Basics with Janine Sciarappa



Learn many of the culinary art essentials for pastry making! Under the guidance of Pastry Chef and instructor Janine Sciarappa, we will learn techniques that include: cakes, buttercreams, and cake constructions; pâte sablée (shortbread tart dough), pâte sucrée (sweet tart dough) and pâte brisée (flaky dough), custards and frangipane; and ganache, chocolate tempering, and more!




  • General Public: $350.00



Meets at Boston University: 808 Commonwealth Ave., Kitchen, Room 116 from 9:00 am to 1:00 pm on Saturdays from February 2, 2008 to February 16, 2008 (3 meetings)