WORK SHOP: Fig Pie with Pistachio-Almond filling & Fig jam
Join our workshop to learn how to make Fig Pie with Pistachio-Almond filling & Fig jam. The workshop is mainly demonstration in close view where you are welcome to touch & feel the texture of each component.
Hands-on is included for assembling your own 8” pie to take home.
STEP 1: DEMONSTRATION: How to make the pistachio-almond filling and bake the pie
Demonstration by the instructor begins by assembling and baking the Fig pie with the following prepared components : a pre-baked pie shell, lightly roasted figs, fig jam. The instructor will show you how to make the pistachio-almond cream that is poured into the blind baked pie shells coated with fig jam. The instructor will also show you the timing to place the lightly roasted figs into the filling midway through baking.
STEP 2: HANDS-ON: Make the filling & Bake your pie
Students will participate in a hands-on activity in pairs to make the pistachio-almond filling as shown in Step 1, then bake their own pies. While the students' pies are in the oven, the instructor will move on to the next demonstration.
STEP 3: DEMONSTRATION: Make the pie dough from scratch
The students will watch the process of making the dough from scratch: how to mix, rest, and roll out the dough. The instructor will then line the 8” pie pan and blind-bake. The instructor will invite you to touch the texture & thickness of the pie sheet during the process.
STEP 4: DEMONSTRATION: How to make a fig jam
The students will watch how to prepare the fresh figs and macerate them in sugar, and then cook them thoroughly. After at least half a day's rest, the natural aroma & pectin will come out from the figs and be ready to cook down into a jam. The instructor will show you the different stages that will lead to a delicious jam.
STEP 5: TASTING AND Q&A TIME
Enjoy a slice of the instructor’s Fig & Pistachio-Almond Pie served with tea. This will also be the time to review the baking process and ask any more questions you may have.
Join our workshop to learn how to make Fig Pie with Pistachio-Almond filling & Fig jam. The workshop is mainly demonstration in close view where you are welcome to touch & feel the texture of each component.
Hands-on is included for assembling your own 8” pie to take home.
STEP 1: DEMONSTRATION: How to make the pistachio-almond filling and bake the pie
Demonstration by the instructor begins by assembling and baking the Fig pie with the following prepared components : a pre-baked pie shell, lightly roasted figs, fig jam. The instructor will show you how to make the pistachio-almond cream that is poured into the blind baked pie shells coated with fig jam. The instructor will also show you the timing to place the lightly roasted figs into the filling midway through baking.
STEP 2: HANDS-ON: Make the filling & Bake your pie
Students will participate in a hands-on activity in pairs to make the pistachio-almond filling as shown in Step 1, then bake their own pies. While the students' pies are in the oven, the instructor will move on to the next demonstration.
STEP 3: DEMONSTRATION: Make the pie dough from scratch
The students will watch the process of making the dough from scratch: how to mix, rest, and roll out the dough. The instructor will then line the 8” pie pan and blind-bake. The instructor will invite you to touch the texture & thickness of the pie sheet during the process.
STEP 4: DEMONSTRATION: How to make a fig jam
The students will watch how to prepare the fresh figs and macerate them in sugar, and then cook them thoroughly. After at least half a day's rest, the natural aroma & pectin will come out from the figs and be ready to cook down into a jam. The instructor will show you the different stages that will lead to a delicious jam.
STEP 5: TASTING AND Q&A TIME
Enjoy a slice of the instructor’s Fig & Pistachio-Almond Pie served with tea. This will also be the time to review the baking process and ask any more questions you may have.
Join our workshop to learn how to make Fig Pie with Pistachio-Almond filling & Fig jam. The workshop is mainly demonstration in close view where you are welcome to touch & feel the texture of each component.
Hands-on is included for assembling your own 8” pie to take home.
STEP 1: DEMONSTRATION: How to make the pistachio-almond filling and bake the pie
Demonstration by the instructor begins by assembling and baking the Fig pie with the following prepared components : a pre-baked pie shell, lightly roasted figs, fig jam. The instructor will show you how to make the pistachio-almond cream that is poured into the blind baked pie shells coated with fig jam. The instructor will also show you the timing to place the lightly roasted figs into the filling midway through baking.
STEP 2: HANDS-ON: Make the filling & Bake your pie
Students will participate in a hands-on activity in pairs to make the pistachio-almond filling as shown in Step 1, then bake their own pies. While the students' pies are in the oven, the instructor will move on to the next demonstration.
STEP 3: DEMONSTRATION: Make the pie dough from scratch
The students will watch the process of making the dough from scratch: how to mix, rest, and roll out the dough. The instructor will then line the 8” pie pan and blind-bake. The instructor will invite you to touch the texture & thickness of the pie sheet during the process.
STEP 4: DEMONSTRATION: How to make a fig jam
The students will watch how to prepare the fresh figs and macerate them in sugar, and then cook them thoroughly. After at least half a day's rest, the natural aroma & pectin will come out from the figs and be ready to cook down into a jam. The instructor will show you the different stages that will lead to a delicious jam.
STEP 5: TASTING AND Q&A TIME
Enjoy a slice of the instructor’s Fig & Pistachio-Almond Pie served with tea. This will also be the time to review the baking process and ask any more questions you may have.
INFORMATION ABOUT COVID SAFETY:
-Please wash & sanitize your hands upon arrival at our facility. Face masks are not required but recommended.
-If you experience Covid symptoms or come in contact with someone with Covid, please contact us and stay home. Please read our cancellation policy.
CANCEL POLICY
In case of cancellation, please call or text our contact number on your Summer Galette Class confirmation email. We do not accept cancellations through email or social media DMs.
Workshop fee is fully refundable if you cancel at least 14 days prior to the date of the class. You can also reschedule to other Summer Workshop Classes if there is an opening. Rescheduling will expire after the last workshop date of 8/3/24.
If we need to cancel a class due to unforeseen circumstances like kitchen facility issues, illness or other reasons, your workshop fee will be fully refunded.
Workshop fee is not refundable if you cancel 13 days to 48 hours before the starting time of your reserved class. We encourage you to send someone in your place or reschedule to another Summer class if there is an opening. Rescheduling to another class will expire after the last workshop date of 8/3/24.
If you call less than 48 hours before the starting time of class, the workshop fee is not refundable and there will be no rescheduling or substitute for the class.
Once the class has started, Late students, No-call, and no-show students will not be refunded or rescheduled.
Thank you for understanding our cancellation policy and please let us know if you have any questions.