Want to learn how to create your own pastry cream, the foundation of French pastries? In this class, you will learn how to make your own pastry cream and apply it to varieties of pastries such as pastry cream, ganache, eclairs, and profiteroles. This class is designed to make everything from scratch! All materials will be provided.

All classes are booked on a first-come first-serve basis and are subject to our class policies.

Supplies are provided, no need to bring anything else besides yourself and a notepad.

Techniques Covered:

• Learn how to make over four different icings and fillings from scratch

• How to fill and make eclairs

• How to make crunch top with profiteroles

• How to make pastry cream from scratch

• How to pipe and fill

Take Home:

Each student will take home their creations to share with family and friends.

Age Requirements:

The minimum age for this class is 14 years old.

Breaks:

Students will be given a 30-minute break halfway through the class. We encourage students to bring their own lunch.

Registration Gift Card Bonuses:

• Register 30 days in advance and receive a $10 gift card

• Register yourself and a friend and receive a $20 gift card

  • Please note: All gift cards will be received on the day of class

Cost: $150

Photographs - These are permissible and we encourage sharing on social media. However, students sharing class material or step-by-step illustrations will not be permitted in future classes.

Videotaping - Is prohibited.

NOTE: Instructors are subject to substitution without notification.

INSTRUCTOR: Fabiola Vidal

A native of San Juan, Puerto Rico, Fabiola is a talented cake artist with an admirable passion for all things cake! Her first encounter with baking was when she volunteered to make her best friend’s wedding cake and after spending 14 hours on it, she fell completely in love with the art of cake decorating.

Inspired by this experience she enrolled in Le Cordon Bleu College of Culinary Arts in Orlando, from which she graduated with Honors in the pastry and baking program. Her hunger for more knowledge led her to continue her studies at The Notter School of Pastry Arts. She was taught here by world-class chefs and artists including Cake Artists Marina Sousa and Colette Peters, and Sugar Artist & Master Chocolatier Ewald Notter.

Upon graduation, she was quickly hired by Ritz Carlton of Orlando where she dove into the world of pastry arts. She moved on to her dream job; making wedding cakes for Disney World at the Grand Floridian where she remains currently. Here she is the Chef Assistant overseeing the production of all cakes in the celebration department.

She is excited to join the eclectic and talented group of instructors at The Confectionery Academy and share her skills and love of cake art.

To view some of her beautiful work please visit her Instagram page @powderedbuns_cakes.