Saturday, April 20, 2013 from 2:00 PM to 5:00 PM (EDT)
New York, NY
Demonstration & Hands-On, $45
Is there anything more extraordinary than a fresh, warm doughnut, right out of the kettle? In this class you will learn (and taste) the difference between yeast doughnuts and cake doughnuts, along with trying your hand at making pâte à choux from scratch—classic cream-puff dough, light and eggy with a moist interior. Start your weekend off right as we devote an entire workshop to these fun, irresistible treats: filled with sweet goodness, glazed with chocolate, rolled in cinnamon sugar, or sprinkled with powdered sugar. (Each student will take home yeast dough, which can be frozen for future use.) Beginners welcome!
On the Menu: Fresh Brioche Doughnuts Filled with Jam, Custard and/or Fresh Berries; Whole-Wheat Ginger Doughnuts; Mocha-Buttermilk Doughnuts; Pâte à Choux Doughnuts.
Instructor: Lynn Kutner, Culinary Instructor and Author, Bountiful Bread and A Pocketful of Pies (Irena Chalmers Cookbooks)
When & Where
Bowery Culinary Center, Whole Foods Market
Increase your kitchen confidence!
Whole Foods Market’s Bowery Culinary Center offers classes for urban home cooks of all skill levels with some of NYC’s best chefs, artisans, and growers, including Whole Foods Market’s own in-store experts. We are the only Whole Foods Market cooking school in the entire Northeast region.
95 E Houston (at Bowery), Lower East Side, NYC
We are located on the second floor of the store, behind Whole Body.
212.420.1320, ext. 245 (Questions? email@example.com)
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