Featured in Thuries Gastronomie · in English · Refreshments
Friday, October 19 at 12:30 p.m.
$5 General admission
810 N Dearborn St.
Modern French Pastry: Innovative Techniques, Tools, and Design
Award-winning chef Cheryl Wakerhauser reveals the magic behind crafting classic desserts with a modern twist like you’ve never seen before. Modern French Pastry shows you how to master the challenging techniques that form the foundations of beautifully-constructed pastries that taste as good as they look. Make the perfect pâte à choux, tart dough or meringue. Bold flavors and textures manifest into stunning cakes, tarts, coupes, entremets and petits fours. Every dessert is broken down into easy-to-follow sub-recipes whether it’s The Oregon Get Down―sweet tart dough, caramelized pears, hazelnut cream and rosemary ganache―or Miniature Bourbon Éclairs with bourbon pastry cream and cherry jam.
Cheryl Wakerhauser opened Pix Pâtisserie in Portland in 2001 after studying to be an astronaut and realizing her love of pastries and wine could not be sustained in space. Instead, her culinary journey took her a little closer to the Southern France where she trained at the prestigious pâtisserie of Philippe Urraca, President of the Meilleurs Ouvriers de France Pâtissiers. Pix Pâtisserie has been mentioned in Food and Wine, Elle Décor, Food Network Magazine, Sunset, Wine & Spirits and The New York Times Magazine. Wakerhauser is also a connaisseur of champagne. The Pix collection contains over 400 cuvées which are carefully paired with Pix desserts and savory tapas. She often travels to France and Spain for influences for her pastries, tapas at her Bar Vivant.