Chef Romina Rasmussen is going to be teaching pastry baking classes at Les Madeleines at 216 East 500 South in Salt Lake City.
They start January 23rd, the cost is $50-59 per person, and interested participants can sign up online:
http://www.les-madeleines.com.
Croissants
Wednesday, January 23rd at 5:30 p.m.
$50 per participant
Just in time for National Croissant Day on January 30th, this food demonstration with Pastry Chef Romina will grant you the skills to whip up your favorite sweet and savory Croissants in the comfort of your own kitchen. Sample Croissants prepared during the demonstration and take home three Croissants and three Pain au Chocolat to bake and enjoy at home.
Puff Pastry
Wednesday, February 20th at 5:30 p.m.
$50 per participant
Puff Pastry is the most versatile pastry dough out there. Get the knowledge and techniques you need to make both traditional and quick dough directly from Pastry Chef Romina. In this demonstration class, you’ll sample Palmiers and Vol-au-vent for Hors d’oeuvres. As an added bonus, we’ll send you home with a mini Tarte Tatin and piece of puff pastry for your own creations in case you don’t feel up to making your own!
French Macarons
Wednesday, March 6th at 5:30 p.m.
$59 ($39 class + $20 special fee) per participant
In partnership with the University of Utah’s Lifelong Learning Program, we’re spilling the secrets to baking successful French Macarons (or at Les Madeleines: Buttons). You’ll get instruction from Pastry Chef Romina , who will share her tips and tricks for creating these beloved cookies, as well as suggestions for both savory and sweet flavor combinations.
High Altitude Baking
Wednesday, March 20th at 5:30 p.m.
$50 per participant
You love living at almost 5,000 feet, you just wish that your baked goods did, too. Allow Pastry Chef Romina to show you her tricks for high altitude baking, an art form she’s mastered during the nine years that Les Madeleines has been open. Just in time for Easter, you’ll be ready to wow your guests with delicious brunch and dessert items.
Register online at Les Madeleines today.
Class sizes are small and spaces are limited.
Romina made Almond Croissants on GTU Thursday:
Here is the recipe:
Ingredients:
8 premade croissants
1 recipe almond cream*
½ recipe soaking syrup**
Handful sliced almonds
Method:
Slice the croissant through the middle creating a top and bottom
Using a pastry brush, punch the croissant halves with the syrup
Pipe or spread a generous amount of almond cream in the middle
Replace the top and pipe more almond cream on top
Top with sliced almonds
Bake at 350F for 16-20 minutes until the almond cream is completely browned (Romina’s tip: If the croissant starts to brown too quickly, cover with foil and continue baking)
*ALMOND CREAM
Ingredients:
6 tbsp. butter
5.5 oz. almond paste
1 egg
2 tbsp. corn starch
1 tsp. rum
Method:
Cream butter and almond paste
Add eggs one at a time to mixture
Add cornstarch
Add rum (if using)
Wrap and chill for at least 30 minutes
Chill (mixture will stay for up to a week)
**SOAKING SYRUP
Ingredients:
½ c. water
¼ c. orange juice
¾ c. sugar or vanilla sugar
1 tbsp. vanilla extract or 1 vanilla bean
Method:
Make a simple syrup by combining all ingredients and bringing to a boil
Use within a week (Romina’s tip: This syrup is an excellent way to flavor your coffee or hot chocolate!)
