Teens at Whisk – The Art of Pies and Tarts
This 5-day camp is designed for teens 13 and up.
MONDAY August 2nd to FRIDAY August 6th
FROM 2:00PM -4:00PM
Come join Chef Lee Baker and discover the endless possibilities of the humble pie – from tart to fruity, luscious to gooey, and sweet to savory. This class is designed for you to perfect the art of pie. You’ll make 3 different doughs (a puffed pastry, a flaky dough and a sweet dough) and learn about different sizes and shapes, decorative tops, best fillings and finishing options. You’ll create 8 different masterpieces to enjoy and take home to share.
Monday – Dough Making
Puff Pastry – this multi-layered dough will take 2 days to make
Pâte Brisée – a flaky dough
Pâté Sucrée – a sweet, rich dough
Tuesday – Pie Making
Mini Summer Berry Pie – topped with a lattice crust
Candy Bar Hand Pie – chewy milk chocolate, caramel and nougat candy filling
Wednesday – Puff Pastry
Fresh Fruit Tartlets – diamond-shaped puff pastry shell filled with vanilla pastry cream, topped with a rainbow of fresh fruit and professionally finished with a glaze of apricot jam
Apple Pizzette – puff pastry base layered with apple compote, sliced apples, butter and confectioners’ sugar that all combine to make a delicious, caramelized topping
Thursday – Tartlets
Chocolate Ganache & Raspberry Tartlets – mini sweet dough shells filled with rich chocolate ganache and topped with fresh raspberries
Crème Brûlée Tartlet—vanilla custard baked in a buttery sweet dough shell and topped with torched sugar
Friday – Savory Pies
English Steak & Cheese Pastries – savory, flaky dough turnovers filled with steak, cheddar cheese and caramelized onions
Mortadella & Fontina Hand Pie – rectangular, crispy puff pastry turnovers
No prior cooking experience is required, just an interest to learn.
For safety reasons, please tie long hair back and wear closed-toed shoes.
Allergies or dietary restrictions may be accommodated – just let us know upon registration.