The Great Greenville Baking Class
December 4 @ 2:00 pm - 4:00 pm$65.00 – $100.00
Join Pastry Chef Leslie on Sunday, December 4th at 2:00 pm for a baking class!
If you’ve had anything bread-based from Camilla Kitchen, you know the magic that is Pastry Chef Leslie’s baking. Now she wants to share that with all of you! This will be an intimate class held in the Gallery (4th floor) of M. Judson for ten people, where you’ll prepare your dough from start to almost finish. While you’ll bake your bread at home (and get all those good smells), you’ll still get to end the baking class with a tasting. What a lovely way to spend a Sunday!
Your ticket covers the cost of ingredients and instruction, with the option to add on the featured cookbook.
THE BREAD: BRIOCHE
“Brioche is the richest of our three base enriched doughs and takes almost all its moisture from eggs and butter. Like milk bread, brioche dough is best made ahead and allowed to bulk proof in the refrigerator overnight. Chilling stiffens the buttery dough and creates a malleable dough that, once baked, is incredibly light and melts on the tongue. Make a classic Brioche Nanterre or use it for braids, babkas, or any other recipe that calls for an enriched dough. For a subtle variation, add a splash of fleur d’oranger (orange blossom water) or anise extract alongside the vanilla.”
NEW EUROPEAN BAKING by Laurel Kratochvila