PEAR ALMOND TARTLETS WORKSHOP
Winter is the season for pears, with varieties like Anjou, Bartlett, and Bosc available in stores. Each type of pear has its own unique flavor and texture, which becomes more apparent when poached. The delicate flavor of poached pears can be enjoyed on their own as a dessert. When combined with almond cream and a sugar dough crust, they reach the next level of deliciousness.
In this workshop, you will learn how to prepare each component in advance and bring them together into a beautifully crafted tartlet.
The session begins with a demonstration, followed by a hands-on experience for students. During the demonstration, students are encouraged to touch and feel the texture of the ingredients. Each student will assemble and bake four 5” tartlets to take home. Enjoy learning in a home kitchen with a small group of participants!
STEP 1: DEMONSTRATION & HANDS-ON: DOUGH
The demonstration starts with molding sugar dough sheets into tartlet molds. Students will then get hands-on experience molding four tartlets each. After resting, the molded tartlets will be blind-baked. While they are baking, the demonstration will continue with instructions on how to make sugar dough from scratch and prepare the sheets for the tartlets.
STEP 2: DEMONSTRATION & HANDS-ON: PEARS
You will learn how to select and prepare pears for poaching, followed by a lesson on making Frangipane (almond cream). While the pears are poaching, we will return to the blind-baked tartlets, which will have cooled down. Students will then fill their tartlets with frangipane, add sliced poached pears, and bake them a second time.
STEP 3: FINISHING
Once the pear tartlets are baked, they will be unmolded and left to cool. They will then be carefully packed into a box to take home. The instructor will also prepare a dessert plate for tasting.
STEP 4: TASTING AND Q&A TIME
Students will taste a sliced pear tartlet and poached pears served with chocolate and vanilla sauce (there will be no demonstration for the sauces, but recipes will be provided), accompanied by tea. This will also be the time to review the recipe and ask any questions.
Winter is the season for pears, with varieties like Anjou, Bartlett, and Bosc available in stores. Each type of pear has its own unique flavor and texture, which becomes more apparent when poached. The delicate flavor of poached pears can be enjoyed on their own as a dessert. When combined with almond cream and a sugar dough crust, they reach the next level of deliciousness.
In this workshop, you will learn how to prepare each component in advance and bring them together into a beautifully crafted tartlet.
The session begins with a demonstration, followed by a hands-on experience for students. During the demonstration, students are encouraged to touch and feel the texture of the ingredients. Each student will assemble and bake four 5” tartlets to take home. Enjoy learning in a home kitchen with a small group of participants!
STEP 1: DEMONSTRATION & HANDS-ON: DOUGH
The demonstration starts with molding sugar dough sheets into tartlet molds. Students will then get hands-on experience molding four tartlets each. After resting, the molded tartlets will be blind-baked. While they are baking, the demonstration will continue with instructions on how to make sugar dough from scratch and prepare the sheets for the tartlets.
STEP 2: DEMONSTRATION & HANDS-ON: PEARS
You will learn how to select and prepare pears for poaching, followed by a lesson on making Frangipane (almond cream). While the pears are poaching, we will return to the blind-baked tartlets, which will have cooled down. Students will then fill their tartlets with frangipane, add sliced poached pears, and bake them a second time.
STEP 3: FINISHING
Once the pear tartlets are baked, they will be unmolded and left to cool. They will then be carefully packed into a box to take home. The instructor will also prepare a dessert plate for tasting.
STEP 4: TASTING AND Q&A TIME
Students will taste a sliced pear tartlet and poached pears served with chocolate and vanilla sauce (there will be no demonstration for the sauces, but recipes will be provided), accompanied by tea. This will also be the time to review the recipe and ask any questions.
Winter is the season for pears, with varieties like Anjou, Bartlett, and Bosc available in stores. Each type of pear has its own unique flavor and texture, which becomes more apparent when poached. The delicate flavor of poached pears can be enjoyed on their own as a dessert. When combined with almond cream and a sugar dough crust, they reach the next level of deliciousness.
In this workshop, you will learn how to prepare each component in advance and bring them together into a beautifully crafted tartlet.
The session begins with a demonstration, followed by a hands-on experience for students. During the demonstration, students are encouraged to touch and feel the texture of the ingredients. Each student will assemble and bake four 5” tartlets to take home. Enjoy learning in a home kitchen with a small group of participants!
STEP 1: DEMONSTRATION & HANDS-ON: DOUGH
The demonstration starts with molding sugar dough sheets into tartlet molds. Students will then get hands-on experience molding four tartlets each. After resting, the molded tartlets will be blind-baked. While they are baking, the demonstration will continue with instructions on how to make sugar dough from scratch and prepare the sheets for the tartlets.
STEP 2: DEMONSTRATION & HANDS-ON: PEARS
You will learn how to select and prepare pears for poaching, followed by a lesson on making Frangipane (almond cream). While the pears are poaching, we will return to the blind-baked tartlets, which will have cooled down. Students will then fill their tartlets with frangipane, add sliced poached pears, and bake them a second time.
STEP 3: FINISHING
Once the pear tartlets are baked, they will be unmolded and left to cool. They will then be carefully packed into a box to take home. The instructor will also prepare a dessert plate for tasting.
STEP 4: TASTING AND Q&A TIME
Students will taste a sliced pear tartlet and poached pears served with chocolate and vanilla sauce (there will be no demonstration for the sauces, but recipes will be provided), accompanied by tea. This will also be the time to review the recipe and ask any questions.
Workshop Overview
Workshop hours: 9 am to 12 pm (3 hours)
Class size: 1 to 4 students
*Private workshop is also available for 3 to 4 students. Please contact us at hello@fuyukoskitchen.com if you are interested.
Price: $200 per person
What students will receive: Hands-on finished items by students. We will provide you with a box to pack your Pear Tartlets.
What to bring: An apron, hand towel, indoor shoes with closed toes & soft soles, and a pen to take notes. (We will have water bottles for you but you are welcome to bring your own beverage.)
Location: Fuyuko’s Kitchen in Pasadena, CA91101
(Full address and mobile phone number provided upon completion of sign-up). The class will be held on the ground floor of a private apartment building.
Parking: Street parking.
Waiver Form: Each student participating in the workshop is required to sign a waiver form. This form will be sent in the confirmation email. Once signed and submitted, it will automatically be sent to Fuyuko's Kitchen.
If you have any trouble signing digitally, we will have a hard copy available for you to sign at the class before we begin the workshop. (You will be required to sign either way to participate in the class.)
Contact email address: hello@fuyukoskitchen.com Please do not use any social media app for sending messages. We do not accept cancellations by email, only by phone call or text (see below).
Cancellation: Please call or text our contact number on your confirmation email. We do not accept cancellations by email or social media DMs. Click here to learn more about our cancellation policy.