Institute of Culinary Education Pastry & Baking Techniques: Freezing
Join us for a six-part series of free, online classes covering key pastry and baking techniques while making delicious seasonal recipes.
Date and time
Location
Online
About this event
- Event lasts 1 hour 30 minutes
Welcome to the Institute of Culinary Education's Pastry & Baking Virtual Class Series!
To celebrate our 50th Anniversary, we are sharing a suite of six free lessons covering fundamental baking techniques. ICE Pastry & Baking Arts Chef-Instructor Kierin Baldwin will explain and demonstrate key skills like folding, laminating and caramelizing - while making delicious, seasonal recipes such as an olive oil parfait with nectarine sorbet and a sorghum roulade with lemon mousse filling and strawberries.
This class will focus on freezing. Few things are better (or more refreshing!) than freshly churned homemade ice cream. It’s just one of many types of frozen dessert, quite a few of which don’t even require an ice cream machine. Learn how to control the texture of your frozen treats, both with an ice cream machine and with just a freezer, while making an olive oil parfait with nectarine (or peach) sorbet and Prosecco granita.
The recipe packet will be sent out one month in advance of the class. For those who can’t attend live, a recording of the lesson will be available to registered participants following the class.
Whether you're a beginner or a seasoned pro, there's something for everyone in this virtual class series. Sign up now!
Sign up for the other classes in this series here:
- 5/15 – Whipping: Eton Mess (crunchy vanilla meringue, whipped cream and rhubarb compote)
- 6/12 – Folding: Sorghum roulade with a lemon-white chocolate mousse filling and fresh strawberries (gluten-free)
- 7/10 – Emulsifying: Muscovado pound cake with whipped ganache and cherries (learn about muscovado sugar!)
- 8/14 – Freezing: Olive oil parfait with nectarine sorbet and Prosecco granita
- 9/18 – Laminating: Apple and almond tart with whipped crème fraiche
- 10/23 – Caramelizing: Crème brûlée eclairs with salted caramel sauce
The Institute of Culinary Education (ICE) is one of the largest and most diverse culinary schools in the world with campuses in two culinary capitals: New York City and Los Angeles. ICE offers award-winning 8 to 16-month in-person and online career training programs that can fast-track your career in Culinary Arts, Pastry & Baking Arts, Plant-Based Culinary Arts, Restaurant & Culinary Management, and Tourism, Travel & Hospitality Management, in addition to professional development in Techniques of Artisan Bread Baking, The Art of Cake Decorating and Intensive Sommelier Training. ICE has opened doors for nearly 20,000 alumni, many of whom are now leaders in the industry. Find us on social media @iceculinary. Learn more below and get more info here.