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Teens at Whisk – The Art of Pies and Tarts

This 5-day camp is designed for teens 13 and up.

MONDAY, August 5th to FRIDAY, August 9th

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.
$375.00

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