Create no-fuss desserts with guidance from award-winning pastry chef and cookbook author Nick Malgieri. Start with warm, crisp blueberry cobbler and classic crème brûlée with a perfectly caramelized top. Bring elegant pudding back into fashion with a stirred chocolate variation and sophisticated baked butterscotch, and do it all lump-free! Moving on, lighten up with chocolate or lemon mousse and get tips on whipping up the perfect Swiss meringue base. Then, embrace a make-ahead frozen soufflé and infuse whipped cream with liqueur for a fun twist. Get Nick's personal recipe for decadent flourless mousse cake and create crème anglaise to top a rich molten chocolate cake. Finally, make a show-stopping trifle, complete with moist sponge cake and English crème, a delectably thick custard.
Meet your instructor, acclaimed pastry chef and culinary instructor Nick Malgieri, and preview the easy and elegant desserts you'll make in this class. Discover how each dessert highlights a different cooking technique to expand your repertoire and skills. Then, learn to make a blueberry cobbler with a homemade crumb topping. Nick shares his secrets for making a fluffy and crisp crumb topping, and offers variations for subbing in your favorite fruit.
Discover how doable crème brûlée is as Nick takes you through the process of making the custard and offers professional tips for straining and baking it in a water bath. Then, learn to create that famous caramelized top, using a blowtorch to achieve that quintessential sugary crunch. Next, expand on your custard skills as you re-create the bread pudding from a bygone legendary New York restaurant. Learn what type of bread works best and how you can make this delight ahead of time.
Add puddings to your repertoire as you learn to make a comforting and delicious stirred chocolate pudding and a sophisticated baked butterscotch pudding. First, master the technique of liaison, in which you mix hot liquid with eggs and starch to create a rich and dense chocolate pudding. Gather tips for making sure your pudding is free of lumps and doesn't form a skin. Then, learn how to tell when you've got perfect beurre noisette, or browned butter, the key flavor in creamy butterscotch pudding, as you make and bake this decadent treat.
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