BRIGHTEST STAR OF ALL SPONSOR More info. here BRIGHTEST STAR OF ALL SPONSOR More info. here MEDIA SPONSOR More info. here HONORARY SPONSORMore info. here SILVER STAR SPONSORMore info. here RESTAURANT SPONSORMore info here SUPER STAR SPONSORMore info. here GOLD STAR SPONSORMore. info here SILVER STAR SPONSORMore info. here The Donacy Realty TeamMore info. here

Preview Only

No bids or purchases accepted at this time.

Previous Item Next Item
214
Previous Item Next Item
Preview
Show Large View of Item Image
Virtual baking class
$200

Want to participate in the auction?

REGISTER NOW

Already have an account?

2 Watchers

1

This one of a kind item will give you and 9 of your closest friends the opportunity to learn the art of baking by Tony's pastry chef, Helen Fletcher. This private virtual baking class will be at a mutually agreeable date and time. Winning bidder will make a choice from 5 different class options.


About Helen Fletcher - professional baker and pastry chef for more than 30 years. Her articles have appeared in Bon Appetit, Chocolatier and The Pleasures of Cooking.

The 5 class themes are...

1. FROM A FRENCH BAKERY CLASS

-Gateau Breton - This classic butter rich pastry sandwiches a prune or apricot filling between its layers and comes from the Bretagne region of France, which is known for its butter and sea salt.

-Tarte Tropezienne - Rum washed brioche is filled with a light mascarpone cream filling and fresh raspberries. Swedish pearl sugar finishing the top adds crunch to this French specialty.


2. ALL CHOCOLATE CLASS - (two easy recipes, each with something special to offer)

-Turtle Cake with Salted Caramel- A naturally gluten free, very chocolate cake is finished with my special caramel enhanced with a bit of sea salt, then covered completely with toasted pecans and drizzled with chocolate ganache.


-Reine de Saba with Candied Cranberries- is actually a frozen cake that combines two favorite flavors with an intensely chocolate cake filled with a lighter chocolate and served with candied cranberries.


3. SAVORY TARTS - (all tarts are not sweet and these two examples couldn't prove the point any better. Each of these is good, warm or room temperature.)


-French Onion Tart - An easy yeast crust holds caramelized onions, Guyere cheese, tomatoes, calamata olives, and basil for an amazing flavor experience.

-Goat Cheese Pesto Tart - the asiago crust is worth the entire tart. It doesn't even have to be rolled out. Basil pesto is combined with goat and cream cheese and a touch of white wine then poured over roasted red and yellow peppers and briefly baked.


4. SIXTY SECOND BRIOCHE - (This brioche recipe along with 10 recipes using it was featured in Bon Appetite Magazine as well as my first book, The New Pastry Cook. There is no more beating for 20 minutes while you fear your mixer will burn out under the stress. Easy is the word here.)


-Lemon Glazed Lemon Twists -couldn't be a better filling and finish for this easily made breakfast, brunch or anytime treat.


-Chocolate Hazelnut Jumbles are individual pull apart rolls drizzled with an intense orange glaze.


5. BREADS ON THE RISE


-Wine and Cheese Baguettes - are a combination of swiss cheese and white wine in a very soft yeast dough. The flavor of both come through in this unusual bread.


-Pane Bianco, Stuffed Italian Bread is as pretty and easy to shape as it is good. It can be filled with anything that isn't runny.


***This pkg. also includes two of Helen's cookbooks...Creative Cookies & European Tarts





Donated By Helen Fletcher