Luscious Fall Pastries with Washington Red Raspberries

When
10/30/2023
5:00 PM - 7:00 PM
Location
Via Zoom

Registration

Member Class Registration – $25.00
Non Member Registration – $35.00

Registration is closed

Luscious Fall Pastries with Washington Red Raspberries

October 30, 2023

5:00PM to 7:00PM EDT

Curious about how to celebrate the vibrant flavor of raspberries into your autumnal offerings? Join Paula Haney, acclaimed founder and baker of Hoosier Mama Pie Company for a tour through some of her Fall favorites. Paula will showcase her favorite raspberry filling-- that begins with the highest quality IQF Washington Red Raspberries and share a variety of applications-- ideal for quantity production. She will also share her tender and piquant Raspberry Loaf.By the end of this class, students will be able to:

Understand how to get the best flavor and versatility from batch raspberry filling.
Learn a versatile shortdough
Apply best practices in quickbreads
Use IQF raspberries in their best use to preserve color, flavor and texture

In this two-hour Zoom class, Paula will demonstrate:

Quick Raspberry Conserve
Hand Pie Dough
Multiple applications for Raspberry Filling
Glazed Raspberry Loaf

When Paula Haney first opened the Hoosier Mama Pie Company on March 14, 2009 (Pi day, appropriately enough), she worried whether her new business could survive by specializing in just one thing. When she opened her storefront that morning and saw a line around the block, she realized she had a more immediate problem: had she made enough pie? The shop closed early that day, but it has been churning out plenty of the Chicago's most delectable pies ever since.

Since starting her career as a pastry chef at Trio, one of Chicago's top fine-dining restaurants, Haney dreamed of opening her own pie shop. Exhilarating and exhausting days spent creating fabulous new desserts to keep up with the restaurant's head chef--a then-unknown Grant Achatz, who would go on to culinary superstardom--left Haney in search of classic comfort food on her days off. Her disappointment in being unable to find a good slice of pie in all of Chicago led her to one conclusion: she needed to open her own store.Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion.

Baguette is one of the trickier products to refine. There is little flourish to mask mistakes. When produced on a grand scale, a few flaws become amplified. Louis Volle will help navigate common and unusual pitfalls in this conversation about best practices in commercial production. By the end of this class, you will understand: Different types of baguettes and how to achieve the results through ingredient selection, recipe formulation, and mixing style

Understand the differences in preferments and what role they play
Discuss various fermentation & fabrication methods and their advantages & disadvantages
Common quality issues with baguettes and how to avoid them

11:15

Please share your questions in advance to education@bbga.org, and Louis will address them.

Baguette is one of the trickier products to refine. There is little flourish to mask mistakes. When produced on a grand scale, a few flaws become amplified. Louis Volle will help navigate common and unusual pitfalls in this conversation about best practices in commercial production. By the end of this class, you will understand: Different types of baguettes and how to achieve the results through ingredient selection, recipe formulation, and mixing style

Understand the differences in preferments and what role they play
Discuss various fermentation & fabrication methods and their advantages & disadvantages
Common quality issues with baguettes and how to avoid them

11:15

Please share your questions in advance to education@bbga.org, and Louis will address them.

aguette is one of the trickier products to refine. There is little flourish to mask mistakes. When produced on a grand scale, a few flaws become amplified. Louis Volle will help navigate common and unusual pitfalls in this conversation about best practices in commercial production. By the end of this class, you will understand: Different types of baguettes and how to achieve the results through ingredient selection, recipe formulation, and mixing style

Understand the differences in preferments and what role they play
Discuss various fermentation & fabrication methods and their advantages & disadvantages
Common quality issues with baguettes and how to avoid them

11:15

Please share your questions in advance to education@bbga.org, and Louis will address them.

Baguette is one of the trickier products to refine. There is little flourish to mask mistakes. When produced on a grand scale, a few flaws become amplified. Louis Volle will help navigate common and unusual pitfalls in this conversation about best practices in commercial production. By the end of this class, you will understand: Different types of baguettes and how to achieve the results through ingredient selection, recipe formulation, and mixing style

Understand the differences in preferments and what role they play
Discuss various fermentation & fabrication methods and their advantages & disadvantages
Common quality issues with baguettes and how to avoid them

11:15

Please share your questions in advance to education@bbga.org, and Louis will address them.