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Course Description

Fall is the time for fresh apples and juicy pears. It’s also the time when they tend to be cheapest. So what can you do with the season’s bounty? Go with classic European desserts, of course. New England has it’s apple pies, but in the old country, they have the pithivier, the French version of an apple pie, but made with a puff pastry crust. We’ll also make the homey French apple upside down tart, the tarte tatin. Sliced apples, baked in caramel with a sugar dough crust, then flipped over to let the caramel ooze over everything. Finally, Chef Brown will teach you his version of an Italian crostata, but with an amazing ginger pear filling. 

Learner Outcomes

Students will learn to interpret recipes and use standard kitchen tools and baking techniques to produce home style dishes. 

Notes

Chef David Brown is the patisserie/confiserie chef instructor at KCC and formerly the executive pastry chef of the Waikoloa Hilton Hotel. Chef Brown has over thirty-five years of kitchen experience and won gold as a member of the U.S. Pastry Team at the Coupe du Monde competition in Paris in 1993. 
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