Patisserie: Fancy French Desserts and Pastries

See the Class Dates to make sure you are certain of which format of class this one is. It is offered as a twice per week, three-week camp, and a three times per week, two-week class and the usual format is once per week for 6 weeks.

Please note, this is a late beginner, early intermediate level class. Learners need to have a basic familiarity with using kitchen appliances independently. Before each class, learners will be provided a pdf recipe with all of the ingredients listed and measurements. Learners will need to measure out ingredients prior to class and have all bowls, pans, mixers, and utensils ready in their cooking space ready to go. Each class will focus on Intermediate Techniques in Baking/Cooking. We will be making traditional pastry cream, folding, using a food processor and blender, learning the science behind macarons and why chocolate can seize in different conditions. Each class will cover a new set of skills related to making these beautiful and tasty desserts. 

Class 1-   Crepes
Class 2-   Strawberry Mousse in Chocolate Cups
Class 3-   Napoleon
Class 4-   Tartes Aux Pommes
Class 5-   Macarons
Class 6-   Petit Fours 

Parents, please note that we will be using the stove, oven, blender or food processor, mixer and will be using basic kitchen utensils. Learners need to feel confident in their basic kitchen skills and safety protocols. In addition, if there are tree nut allergies or other allergies, there are substitutions. Please let me know and I can help direct you to allergy and dietary friendly substitutions.