Whether you’re an amateur or skilled baker, you’ll enjoy this week of creating everything from scratch. The satisfaction of making delicious homemade desserts is rewarding, fun, and educational. Students will learn a variety of techniques with excellent instruction. You’ll learn to make Pâte à Choux for Cream Puffs, different types of cakes, custards, and fillings, along with two types of Mary’s signature pie crusts. Join us and elevate your baking game!
Menu for the Week
Vanilla Panna Cotta With Summer Berries, Cannoli Chips With Ricotta Cannoli Filling, and Ciambella Lemon Cake With Lemon Icing
Cream Puffs With Pastry Cream (pâte à choux dough), Crêpes Suzette, Chocolate Mousse With Raspberries, and Whipped Créme Fraîche
Browned Butter Blondies With Pecans, Chocolate Chip Toffee Cookies, and Ricotta Iced Cookies
Chiffon Cake With Strawberries and Whipped Cream, Chocolate Sheet Cake With Chocolate Italian Buttercream Icing, and Vanilla Cupcakes With American Buttercream
All-Butter Pie Crust for individual 5-inch Apple Pies With Lattice Crust, and Mixed Berry Pie With Granola Crust
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Mary Cooney is a first-generation Italian-American who has a passion for teaching that is hard to equal. She loves to share her knowledge of authentic Italian dishes as well as baking pies and desserts. She has been on staff at the SOC since 2005.View Other Classes
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