Develop your pastry skills by making three iconic pastries – Victoria Sponge, Macaron and Swiss Roll.
Pastry is a science as well as an art, requiring time and patience. This series will explore techniques to produce pastry perfection. Students will be introduced to many ingredients and exposed to a variety of flavors and cooking methods. Each session will allow students to grow and develop skills to be used the next day as well as explore culinary flavors to share with the entire family.
Students must wear closed-toe shoes to class.
Week 1 ~ Victoria Sponge: We will start simple with an introduction to equipment and skills building such as separating eggs, folding batters, and piping cream.
Week 2 ~ Macaron: These delicate French almond cookies will be piped and baked, and then we will sandwich them together with a delicious buttercream.
Week 3 ~ Swiss Roll: It’s a bit of a challenging technique to roll the sponge cake, but this cake - filled with jam and whipped cream - will be worthwhile.
Bring a plastic container to take food home.
None.
Chef Marcela Sandoval has been teaching and volunteering at BARN since 2017, and served as Kitchen Studio Lead 2019-2020. She has been teaching and volunteering at BARN since 2017. Before moving to Bainbridge Island in 2016, Marcela spent 18 years accompanying her diplomatic husband around the world. She has lived in China, Zambia, North Korea, Nepal, and Tanzania.
Growing up in South Texas, Marcela’s culinary roots are with traditional Mexican cuisine. She is Cordon Bleu-trained, worked in restaurants in D.C. and Beijing, sold gelato in Lusaka, ran a tapas bar in Pyongyang, trained restaurant staff in Kathmandu, and taught cooking to students from Tanzania to Bainbridge Island. Marcela’s life experiences are reflected in her cooking.
