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Cooking: Baking: French Desserts, Part Deux! Cream Puffs and More!

Lisa Taylor
Average rating:4.9Number of reviews:(446)
In this Part 2 of my French Desserts 4-week class, students will create 4 new French Desserts from scratch.

Class experience

This class is taught in English.
Students will learn several different baking methods and techniques during this class.
I have been baking for over 30 years and specialize in creating delicious pies, breads, cookies, and desserts. I have provided professional-grade desserts, pies and cake pops for many birthdays, graduations, baby/wedding showers, and community celebrations. 

I am a graduate of the University of California at San Diego with a degree in Political Science. My teaching experience includes homeschooling my own two children for 18 years. I have also taught ESL online for the past 1 1/2 years.
Fun fact about me: I began baking on my own as a latch-key kid in the 80's. Many of my first attempts were completely inedible!
Now, after many years of experience and perfecting my craft, I'm excited to share my passion for baking with young learners! 
 1 file available upon enrollment
Exact recipes and ingredient quantities will be provided the week prior to the beginning of each class. Basic Kitchen equipment required for most classes: mixing bowls measuring cups/spoons rubber spatula or spoon whisk stand or handheld electric mixer Cream Puff class ingredients: water, butter, salt, all-purpose flour, eggs, heavy whipping cream, confectioners' sugar, vanilla extract Required Equipment: baking sheet 2-3 quart heavy saucepan electric mixer sharp knife Chocolate Ganache Cake class ingredients: unsalted butter, sugar, 4 large eggs, chocolate syrup, like Hershey’s vanilla extract, all-purpose flour Ganache: heavy cream, 8 ounces semisweet chocolate chips 1 teaspoon instant coffee granules (optional) Candy decorations or edible gold leaf (optional) Required Equipment: 8" round cake pan, parchment paper, whisk, electric mixer, double boiler (or saucepan and glass or metal bowl to make a double boiler) Fruit Tart class ingredients: all-purpose flour, baking soda, baking powder, butter, white sugar, egg, vanilla extract, assortment of fruit, berries, etc. for topping For Filling: 8oz block of cream cheese, powdered sugar, vanilla extract, Cool Whip (optional) Required Equipment: 12-cup muffin tin cooking spray/oil/butter for pan sharp knife and cutting board electric mixer pastry cutter/blender, or large cheese grater French Silk Pie class ingredients: flour, sugar, eggs, 2 ounces unsweetened chocolate, salt, butter (1 cup), heavy whipping cream, vanilla extract, powdered sugar, Cool Whip and chocolate curls for decorating (optional) Required Equipment: pie pan pie weights or dried beans or rice to weigh crust down aluminum foil rolling pin pastry cutter/blender, or large cheese grater
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Limited parental supervision is required for this class since we will be using the oven, stovetop, microwave, sharp cutting utensils, and other kitchen appliances.
Allergy Disclaimer: Most recipes contain gluten and many contain dairy or nuts. 

Attendance Reminder: Please note that Outschool policy is that all students on camera and participating in class must be enrolled in the class. If any other learners are present on camera or participating I will have to remove all learners from the classroom until only the learner(s) enrolled are present. These policies are put in place by Outschool for the safety of all learners. Thank you for your cooperation!
All recipes provided by instructor weekly upon enrollment.
Average rating:4.9Number of reviews:(446)
Hello, I'm Teacher Lisa!
I'm thrilled to have been teaching with Outschool for the past three years! 
I am a former homeschool mom of 18 years who graduated my last student from high school in 2020. I have also been teaching ESL online for the... 
Group Class


for 4 classes
1x per week, 4 weeks
55 min

Completed by 8 learners
Live video meetings
Ages: 10-15
3-8 learners per class

This class is no longer offered
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