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A Lesson In Molecular Gastronomy – Desserts

We’ve added a few new classes to our fall repertoire!

Here is a brief description of one of our new favourites: A Lesson In Molecular Gastronomy – Desserts

 

In this two-hour, hands-on workshop discover the mysteries of the new “modernist cuisine” movement. Learn new and delicious ways to manipulate food products, presenting them in new forms on your plate. This includes Caviar Bubbles which topped our latest creation: the world’s most expensive cupcake.

Utilizing cooking techniques such as Spherification, Powderizing, Gelification and Air and foams we will create new and exciting dishes to tantalize the senses.

We will familiarize you with ingredients such as sodium alginate, agar agar and Tapioca Maltodextrin.

All participants will receive a set of recipes used in the workshop; and as always, everything is included  in the cost (ingredients, tools and supplies).

 

We hope you join us on September 25th from 7-9pm for the first class!

Stay sweet,

Team Le Dolci

 

 

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Michelangelo’s Supper; An evening of food, wine and conversation.

Michelangelo’s Supper;

An evening of food, wine and conversation

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This fall the AGO presents Michelangelo: Quest for Genius and will feature dozens of the artist’s exquisite drawings. As the city of Toronto prepares for Michelangelo, we take perhaps his simplest sketches and turn them into inspiration for an unforgettable feast.

 

We are hosting a special evening to celebrate the art and food of Michelangelo. On September 12, chefs will prepare a delicious five-course meal inspired by the 16th century drawings of Michelangelo. They take the artist’s sketched shopping list filled with Renaissance ingredients and update them into a cohesive meal of Italian classics with wines to match. Michelangelo’s list is typical of his time…and includes requests such as tortelli, fennel soup, loaves of bread, and of course “un boca di vino” (a quart of wine). We use these ingredients and a little anachronistic license for an unforgettable meal.

 

Guests will dine on traditional panzanella salad, homemade stuffed pasta, traditional porchetta, semifreddo and a cheese course with some of Michelangelo’s favourites. Guests are encouraged to come and eat, drink and share in their love of good food and conversation.

 

Date: Fri Sept 12, 2104, 7pm

Location: Le Dolci’s Culinary Studio, 1006 Dundas Street West

Cost: 129pp.

 

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BAKING BOOTCAMP: MAY 2014

Week 1: Introduction & Traditional American Sugar Cookies and Decorations

During the first week of bootcamp students get to know Chef Stephanie, learn their way around our kitchen and meet fellow baking bootcampers. She shows students how to make traditional American Sugar Cookies.

  • Find out the secrets to dough and learn how to bake, make icing for and decorate perfect sugar cookies
  • Learn different ideas for flooding and unique decorating ideas

Week 2: Mastering French Tarts and Pies

Week two of baking bootcamp begins! Our students will be hard at work learning the tricks of the trade to making classic French tarts and pies.

  • Lessons in dough-making and creating a mouth-puckering lemon curd & other delicious pastry creams
  • Stephanie guides students through filling the pie shells and finally baking their tarts

Students will not likely require instruction on how to enjoy these perfect little tarts! Let’s see who makes it out of the studio without sampling their creations.

Week 3: Making and plating the perfect Chocolate Soufflé

Baking bootcamp has students whipping up the perfect chocolate soufflé during week three. Chef Stephanie teaches students how to make this impressive dessert from start to finish.

  • Learn how to make the batter and how to bake a perfect soufflé
  • Create a delicious vanilla crème anglais to top your fluffy dessert

The only thing left to do at the end of class is enjoy!

Week 4: Mastering French Eclairs, Profiteroles & Cream puffs

This must be the only bootcamp where eating eclairs is encouraged! Week four is all about choux. Choux pastry, also known as pâte à choux, is an airy pastry used for making eclairs, cream puffs, profiteroles and more.

  • Learn the secrets of preparing the smooth batter required for this delicate dough
  • Become a master in piping the hollow puffs with homemade pastry cream

Week 5: Mastering Crème Caramel and Marshmallows – Working with sugar

Bootcampers will be walking on clouds during week five – fluffy marshmallow clouds that is.

  • Learn how to use different flavors and colours to make perfect fluffy marshmallows
  • Work with gelatin and learn how to cut, coat and present your creations

Stephanie will also share the secrets to making baked custard. Students prep and bake a deliciously creamy crème caramel!

Week 6: The secret to braiding and making perfect bread rolls and loaves

Last week of Baking Bootcamp! Before they go, students have one last class during which Chef Stephanie teaches students how to make the perfect bread rolls and loaves.

  • Learn proper kneading, rolling and snipping skills
  • Get experience making focaccia, bread rolls and scissor loaves

After six weeks, you’ll leave our bootcamp in the best baking shape of your life!

Book here: http://www.ledolci.com/class-schedule/

Limited spaces!

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Our 6-week BAKING BOOTCAMP is almost here!

eclairs, choux, baking bootcamp, culinary class, dessert, pastry

Greetings from Icing Sugar Towers,

Our 6-week BAKING BOOTCAMP starts NEXT WEDNESDAY, January 15 where you will learn dessert baking fundamentals. There are only a few spots left in the Baking Bootcamp so be sure to sign up here. Come with a friend for twice the fun!

The bootcamp, taught by our expertly-trained Chef, will teach you the following:

·         Week one: Traditional American sugar cookies
·         Week two: Classic French tarts and galettes
·         Week three: The perfect chocolate soufflé
·         Week four: Melt-in-your-mouth eclairs, profiteroles and cream puffs
·         Week five: Crème caramel and marshmallows
·         Week six: Bread rolls and braids

Cost: $450 includes all materials & lessons. Try not to eat the treats you make before you get home!

Sign up here.

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Our 6-week baking bootcamp returns on January 15!

Greeting sweet friends,

Our wildly successful 6-week baking bootcamp is back starting Wednesday, January 15. Take our course and you’ll be in the best baking shape of your life! Our expert Chef Stephanie will teach you everything you need to know to wow your loved ones and make your next party a sweet success.

You’ve been tracking the progress of our October bootcampers on Facebook – now it’s time for you to be a part of the fun!

Our 6-week baking bootcamp will teach you the following:

  • Week one: Traditional American sugar cookies
  • Week two: Classic French tarts and galettes
  • Week three: The perfect chocolate soufflé
  • Week four: Melt-in-your-mouth eclairs, profiteroles and cream puffs
  • Week five: Crème caramel and marshmallows
  • Week six: Bread rolls and braids

Cost: $450 includes six two-hour lessons, all food costs and delicious results to take home!

Grab your spot now!

 

Week 1: Introduction & Traditional American Sugar Cookies and Decorations

January 15,  7-9 pm

During the first week of bootcamp students get to know Chef Stephanie, learn their way around our kitchen and meet fellow baking bootcampers. She shows students how to make traditional American Sugar Cookies.

  • Find out the secrets to dough and learn how to bake, make icing for and decorate perfect sugar cookies
  • Learn different ideas for flooding and unique decorating ideas

Week 2: Mastering French Tarts and Pies

January 22, 7-9 pm

Week two of baking bootcamp begins! Our students will be hard at work learning the tricks of the trade to making classic French tarts and pies.

  • Lessons in dough-making and creating a mouth-puckering lemon curd & other delicious pastry creams
  • Stephanie guides students through filling the pie shells and finally baking their tarts

Students will not likely require instruction on how to enjoy these perfect little tarts! Let’s see who makes it out of the studio without sampling their creations.

Week 3: Making and plating the perfect Chocolate Soufflé

January 29, 7-9 pm

Baking bootcamp has students whipping up the perfect chocolate soufflé during week three. Chef Stephanie teaches students how to make this impressive dessert from start to finish.

  • Learn how to make the batter and how to bake a perfect soufflé
  • Create a delicious vanilla crème anglais to top your fluffy dessert

The only thing left to do at the end of class is enjoy!

Week 4: Mastering French Eclairs, Profiteroles & Cream puffs

February 5, 7-9 pm

This must be the only bootcamp where eating eclairs is encouraged! Week four is all about choux. Choux pastry, also known as pâte à choux, is an airy pastry used for making eclairs, cream puffs, profiteroles and more.

  • Learn the secrets of preparing the smooth batter required for this delicate dough
  • Become a master in piping the hollow puffs with homemade pastry cream

Week 5: Mastering Crème Caramel and Marshmallows – Working with sugar

February 12, 7-9 pm

Bootcampers will be walking on clouds during week five – fluffy marshmallow clouds that is.

  • Learn how to use different flavors and colours to make perfect fluffy marshmallows
  • Work with gelatin and learn how to cut, coat and present your creations

Stephanie will also share the secrets to making baked custard. Students prep and bake a deliciously creamy crème caramel!

Week 6: The secret to braiding and making perfect bread rolls and loaves

February 19, 7-9 pm

Last week of Baking Bootcamp! Before they go, students have one last class during which Chef Stephanie teaches students how to make the perfect bread rolls and loaves.

  • Learn proper kneading, rolling and snipping skills
  • Get experience making focaccia, bread rolls and scissor loaves