Mastering French Breads While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy: Baguettes au Levain (Baguettes with a Natural Sourdough Starter) Light, Rich Brioche a Tete Couronne Bordelaise (Crown Bread) You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.
The Croissant Workshop Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through the croissant making process. Your guests will be left wondering if you took a quick trip to France for them! In this hands-on class, you will make the détrempe and beurrage, then learn how to properly shape, fill and bake to achieve flaky, delicate croissants. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development and flavor formation. Recipes in this class include: Croissant Dough, Master Recipe (Butter Croissant) Pain au Chocolat (Chocolate Croissants) Croissant au Jambon (Ham and Cheese Croissant) You’ll take home baked croissants from dough the chef pre-made that you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.
Mastering French Breads While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy: Baguettes au Levain (Baguettes with a Natural Sourdough Starter) Light, Rich Brioche a Tete Couronne Bordelaise (Crown Bread) You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.
The Croissant Workshop Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through the croissant making process. Your guests will be left wondering if you took a quick trip to France for them! In this hands-on class, you will make the détrempe and beurrage, then learn how to properly shape, fill and bake to achieve flaky, delicate croissants. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development and flavor formation. Croissant Dough, Master Recipe (Butter Croissant) Pain au Chocolat (Chocolate Croissants) Croissant au Jambon (Ham and Cheese Croissant) You’ll take home baked croissants from dough the chef pre-made that you shape, as well as the prepared dough you made to shape and bake the next day or freeze for future use.
Cake Shoppe Confessions – Classic Red Velvet Cake Join us in this hands-on workshop where Pastry Chef Thanh will confess his secrets to baking, filling and frosting the perfect cake. Students will learn the importance of creaming the ingredients, how to bake even, fluffy cake layers and tips to decorating like a pro. Anytime of year a classic red velvet cake is a showstopper for dessert. In this class we will be baking a Triple Layered Red Velvet Cake with Vanilla Bean-kissed Cream Cheese Frosting. Each student will take home their own sweet creation – a 6” triple layered cake filled and frosted to perfection.
All About Piping In this hands on class you will learn how to make some of the most beautiful eye catching cakes ever pinned! With the expert direction of Pastry Chef Thanh Tang you will start whipping up a French Buttercream frosting. Then its practice makes perfect! You will learn about the different options of tips, how to properly fill a piping bag and most important of all, the art of piping. Once you are an expert piper, you can move on to decorate your very own multi-layer cake. You will learn how to frost a cake, pipe borders using; shells, reverse shells, stars and rope, and decorate with basketweave, lace, ruffles, drop flowers, rosettes and leaves.Using the skills you just learned, you will decorate your own cake* to take home to wow your family and friends!*Whisk will provide a 6″ cake for each student to decorate. Buttercream demo and recipe will be provided in class. This classes emphasizes cake decorating techniques.
Mastering French Breads While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy: Baguettes au Levain (Baguettes with a Natural Sourdough Starter) Light, Rich Brioche a Tete Couronne Bordelaise (Crown Bread) You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.
The French Macaron French Macarons are elegant almond meringue cookie, sandwiched together with a light buttercream. They are the perfect small bite to serve with coffee or after dinner and they freeze well. In this hands-on class, learn the tricks to mastering these naturally gluten-free cookies and a go-to-recipe for a creamy Swiss buttercream you will want to use for frosting all your cakes. Previously the pastry chef at Poppy, Chef Thanh Tang will share the techniques for making the perfect macaron batter, how to pipe, fill and flavor the evenly-sized cookie.You will make: Classic Almond Shells with Decadent Chocolate Ganache and Satisfying Salted Caramel Sample in class then take the rest home to impress family and friends.
Mastering French Breads While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy: Baguettes au Levain (Baguettes with a Natural Sourdough Starter) Light, Rich Brioche a Tete Couronne Bordelaise (Crown Bread) You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.
Sourdough 101 Nothing beats the flavor and chewy texture of warm sourdough bread, and nothing parallels the aroma of a fresh baked loaf right from your oven. In this class, you’ll learn how to make rustic sourdough bread using a homemade sourdough starter from Chef Baylor Pascall, previously Sous Chef Bakery Nouveau, and currently a culinary instructor at Seattle Culinary Academy. In this workshop, you can look forward to a fun, hands-on session going over everything necessary to make your own starter and how to mix, portion, shape and bake the perfect sourdough. After enjoying your own wonderfully crisp and flavorful loaves, you’ll have newfound confidence to bake your own sourdough bread at home. You’ll also get to take home a starter to feed, a loaf of bread baked ready to share, and a dough you made shaped ready to bake the next day! You’ll make a croque-monsieur sandwich to enjoy for lunch with a cold beer or glass of wine, along with a few other sourdough surprises.