Intermediate to Advanced Baking: Let's Make Pate a Choux
Class experience
Intermediate Level
During this class, students will learn how to make two types of pate a choux – one sweet and one savory application. We will discuss the ingredients and process of making it step by step. As the teacher, I will guide the students to determine the proportions of each ingredient so that it complements individual tastes and preferences. This class will require use of a digital kitchen scale. Each session will include a brief overview of ingredients, tools, and process followed by a short baking...
4 lessons//4 Weeks
Week 1Lesson 1Introduction to Pate a Choux• (class discussion) ingredients, tools, process • (class demonstration) piping, pastry technique, storing, and servingWeek 2Lesson 2Savory Pate a Choux• (class discussion) ingredients, tools, process • (class demonstration) Savory pate a chouxWeek 3Lesson 3Sweet Pate a Choux• (class discussion) ingredients, tools, process • (class demonstration) Sweet pate a chouxWeek 4Lesson 4Filling and Finishing• (class discussion) ingredients, tools, process • (class demonstration) Sweet pate a choux – refreshing, filling, piping, and finishing
Students will improve their ability to multi-task based on their current level of skills and experience. Students will learn a methodology in thinking and performing multiple steps of a recipe. Students will learn about proportions and measurements as it relates to the class topic(s). Students will learn about new ingredients and kitchen tools and equipment. Cooking participants will learn how to manage their time in the kitchen while practicing their skills and remaining attentive to the teacher’s instructions.
Homework Offered
Assignments will be given for the first three sessions (refer to the course topic outline).0 - 1 hours per week outside of class
Assessments Offered
Grades Offered
Preparation before attending class • Formulate a question, a learning goal, or a fact from your knowledge and experience on class topics to share with the class • Familiarity with ingredients, tools, and equipment • Preparation of materials Tools and Equipment: digital kitchen scale, stand-alone mixer or electric beater with paddle attachment, Chef’s knife, cutting board, box grater or microplane, medium pot, small pot, small bowls, wooden spoon, whisk, heat resistant spatula, pastry bags, one large plain pastry tip, one small star pastry tip, sifter, scissors, pastry brush, cookie sheet trays, cooling racks, pot holders or oven mitts, parchment paper or silpat, non-stick cooking spray, dry measuring spoons (optional), pencil, small round cookie cutter (optional) Ingredients: milk, water, salt, sugar, butter, flour, eggs, cayenne pepper, green bell pepper, yellow bell pepper, swiss cheese, grated parmesan cheese, vanilla pudding mix, light corn syrup, heavy cream, vanilla extract, semi-sweet chocolate, fresh berries, confectioner’s sugar
Handling heavy kitchen appliances and hot liquids and use of the stovetop and oven will require parental supervision and approval. Learners will be working with ingredients that may contain wheat, dairy, and eggs. Learners with possible allergies to these types of foods are encouraged to take appropriate precautionary measures and parental approval and supervision is required.
Hello! I teach topics about cooking and baking for students on the Outschool platform. I have six years of professional experience and a bachelor's degree from a leading culinary institution in New York. I have enjoyed teaching various baking...
Self-Paced Class
$7
weekly or $27 for all content4 pre-recorded lessons
4 weeks of teacher feedback
Choose your start date
1 year of access to the content
Completed by 2 learners
Ages: 9-14
Financial Assistance
Tutoring
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