Sweet Cooking Classes

These intimate classes offer participants the unique opportunity to work in the Aubergine Kitchen with the chefs. Each class begins with a champagne welcome before students take a hands-on approach to learning the subject du jour. Chef Cogley guides each student with professional knowledge and a variety of essential techniques while giving recommendations for cooking at home. Each class concludes with a taste of that day’s labor and a head full of ideas. February 20: Pate A Choux A light pastry dough used to make cream puffs and eclairs. March 20: Simple Chocolate Treats With a focus on tempering and basic molds the class will cover making rochers and mendiants. April 17: Creme Anglaise Fundamentals A light pouring custard often used as a dessert sauce and in ice cream. May 15: Pate Sucree (Tart Dough) A sweet crumbly dough that gives tarts a sturdy, tender base. Learn how to line and fill tart shells, blind baking and popular tart fillings. June 19: Bread Pudding for Home Use something old to make something new. This popular dessert can be done in many variations and flavors. July 17: Strawberries A spontaneous dessert journey of this delicious seasonal fruit. August 21: Macarons Basics of the French sweet meringue-based confectionery commonly filled with ganache or buttercream. September 18: Pound Cakes Learn how to make these traditional cakes perfectly in lemon and gingerbread flavors. October 16: Halloween Treats Make a splash at your next Halloween party with these fun spooky treats: meringue bones, wolfman fingers, and truffle spiders. November 13: Thanksgiving Pies Learn how to make fall favorite pies for your Thanksgiving table including pumpkin and more. December 18: Apples Learn the many uses of this versatile seasonal fruit. The class will cover apple tarts, apple butter and apple cider.