What's included
Class Experience
This course is for anyone who has looked savoringly at the desserts on a baking show or in a shop display and longed to make something as lovely and delicious. While the techniques required to make these treats require the patience and confidence of an intermediate baker, they're absolutely achievable and every bit as rewardingly delicious as you could wish. If you're keen to take on a challenge, enroll and discover the delight of creating the edible art of patisserie. This is designed as a flexible learning class to allow the time needed for the processes of making, resting, baking, cooling, etc. inherent in all these recipes. Step by step videos and instructions will allow students to work at their own pace throughout the course and take extra time as needed to master techniques and recipes. In addition to the instructional videos, I'll open a weekly discussion forum for students to share their successes, ask questions, and encourage each other in the process. Lesson One: Madeleines - Learn to make three varieties (Coconut, lemon and chocolate) of these classic and elegant treats that bring together the best of cake and cookie in a beautiful bite-sized package. Lesson Two: Pie - Make crumbly and delicious short crust pastry to use as the base for a creamy custard pie (flavored with chocolate or citrus) and topped with meringue or cream. Lesson Three: Tarts - Revisit shortcrust pastry from last week's lesson for a variety of sweet and savory tarts. The class includes instructions for miniature fruit tarts and a slightly savory apple and herb tart. Lesson Four: Choux Pastry - Make beautifully puffed choux buns filled with rich pastry cream or filling of your choice! The lesson will include a detailed guide to the pastry itself and options for two or more fillings. Lesson Five: Puff Pastry - Tackle the often-intimidating world of rough puff pastry and learn how to use it in sweet treats like strawberry-lemon Napoleons and a savory mushroom Wellington.
Learning Goals
Students will learn baking techniques for three varieties of pastry as well as how to use them in a variety of desserts.
Students will also learn techniques for making custards, creams, curds, and meringues to use in filling or topping.
Students will learn various decorating techniques and flavor pairings as part of the process.
Other Details
Parental Guidance
This course is an intermediate-advanced level baking course and is not recommended for beginning bakers. Students will routinely require the use of an oven, stove, electric mixer, and other basic equipment found in most kitchens. I'll post a list of ingredients and materials needed in advance of the week's lesson so that students can prepare accordingly.
Supply List
I'll post a detailed list of ingredients and equipment required for each lesson. Below is a list of general materials needed for the course. Stove Oven Handheld electric mixer or stand mixer Madeline pan 2-3 quart pot Mixing bowls Pastry cutter Standard muffin or mini-muffin tin Baking sheet/Cookie sheet Pie pan or tart pan with removable bottom Rolling pin Pastry bag and piping tips (a plastic ziploc bag will also work) Plastic/beeswax wrap Parchment paper
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Teacher expertise and credentials
I love baking, especially creating things are both delicious and beautiful. As I am partially self-taught in this area, I approach everything with a growth mindset and encourage my students to treat each challenge as an opportunity to learn. Even if the first batch of something doesn't come out as perfect as we would wish, we'll learn and do better next time. As part of the instruction, I'll help them learn from my mistakes and help them delight as much in the process as in the final product.
Reviews
Live Group Class
$11
weekly or $55 for 5 weeks5 weeks
Completed by 18 learners
No live video meetings
Ages: 12-17