Washington Red Raspberries are frozen within hours of being picked at the peak of ripeness, locking in the fruit’s integrity, flavor and nutrition value. Available in a variety of formats, frozen Washington Red Raspberries work well in baking—from breads to viennoisseries. The following sessions, led by top bakers in New Orleans and Zak Miller of the New Orleans Culinary and Hospitality Institute, will walk you through various baking techniques using frozen Washington Red Raspberry formats.
Baking & Pastry with Washington Red Raspberries Toolkit
This toolkit will help you become acquainted with various frozen Washington red raspberry formats and how to use them in the professional bakeshop. From yeast bread and laminated dough to quick breads and bars, Washington red raspberries can add vibrant colors and intense flavors to enhance any baker or pastry chefs’ creativity.
Looking to teach this curriculum? Download the accompanying presentations: Baking & Pastry Techniques and Flavor & Color Trends!
Classic French Pastry with Maggie Scales of Link Restaurants Group
Learn to produce 2 to 3 complete items rooted in classic French pastry techniques and using frozen red raspberry products. Participants will receive detailed recipes and instruction for familiar and new techniques such as pastry cream, cremeaux, pâte à choux, and pâte sucrée. You will experience a dynamic virtual demonstration that will result in a competitive advantage for you and your business.
Chocolates and Confections with Jeremy Fogg of Emeril’s
Learn to produce 2 to 3 artisanal chocolates and confections, covering topics such as tempering chocolate, flavoring ganache, traditional New Orleans pralines, and molded and hand-dipped chocolates. Don’t miss this opportunity to add to your line of products you offer your guests.
Viennoiserie and Breakfast Pastry with Jeff Becnel of La Petite
Learn to produce 2 to 3 complete viennoiserie and breakfast pastry items, covering topics such as advanced lamination techniques, yeast-risen products, and quick breads. A great opportunity to brush up on your techniques for an extremely popular line of products.
Plated Desserts with James Kubie of Coquette
Learn about cutting-edge techniques and how to apply traditionally savory and unorthodox ingredients into fine dining plated desserts.
Breads with Graison Gill of Bellegarde Bakery and the Bread Bakers Guild
Learn to produce 2 to 3 bread items with a James Beard-nominated baker. In this class, we will cover techniques for shaping, mixing, and leavening, illustrating how to use freshly stone-milled flour in unique loaves.