The French Bakery – Croissants 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) Pain au Chocolat (Chocolate) Croissant au Jambon (Ham and Cheese) You’ll take home baked croissants from dough the chef pre-made that you shape, and the prepared dough you made to shape – bake the next day or freeze for future use.
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 Croissant) 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.
Teens at Whisk – 5 Day – Pâtissèrie a la Francaise This series is designed for teens ages 13 and up. MONDAY, February 20th to FRIDAY, February 24th From 2:00 PM to 4:00 PM, Everyday Mastering the art of French Pastries will set you up for a lifetime of successful baking! In this week-long session, Pastry Chef Thanh Tang will provide you with all the techniques need to turn out a boisseau of pastries. Mastery of Choux, lamination, pastry cream, ganache, piping, shortbreads are just a few of the techniques taught in this hands-on class. Each day you will sample your pastries and bring some home to share. If you love to bake, are interested in baking or simply love to eat delicious French pastries, this session is for you! We will make: Monday – Chocolate Dressed Choux and Éclairs Pâte à Choux (Choux and Eclair – Master Recipe) Crème Pâtissèrie (Rich Pastry Cream) Crème Chântilly (Vanilla Bean Whipped Cream) Tuesday – Croissants (part 1) Pâte à Croissant (Croissant Dough – Master Recipe) Croissant au Beurre (All Butter Croissants) Wednesday – Croissants (part 2) & Sablée Cookies Pain au Chocolat (Chocolate Croissants) Croissants au Jambon (Ham and Cheese Croissants) Sablée aux Noisette (Hazelnut Sablé Cookies) Sablée aux Chocolat (Chocolate Sablé Cookies) Thursday – Macarons au Chocolat Chocolate Macaron Shells Chocolate Ganaché Crème au Beurre (Vanilla Bean-Kissed Buttercream) Friday – Frangipané and Finaciers Fruit Tart Pâte Sucrée (Sweet Tart Dough Frangipané (Almond Cream Filling) Finaciers au Citron (Citrus Almond Cakes) All classes are taught by a culinary professional with 2 adult assistants. Classes are designed for students 13 and up No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back and wear closed-toed shoes. Students will be working with milk, flour, butter and eggs so we are unable to accommodate students with allergies to working with gluten, dairy or eggs.
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 Croissants) Pain au Chocolat (Chocolate Croissants) Croissant au Jambon (Ham and Cheese Croissants) 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.
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 went 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-makes and you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.
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 went 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) You’ll take home baked croissants from dough the chef pre-makes and you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.
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 went 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) You’ll take home your baked croissants from dough the chef pre made, and your prepared dough to shape and bake the next day or freeze for future use.