Pâte à Choux – Sweet & Savory

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jen Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into:

  • Gougères – The Classic French Cheese Puff with Gruyere and Parmesan Cheese
  • Savory Gougères – Filled with Smoked Salmon Mousse
  • Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

Sample some here and take a few dozen home to share!

Kids in the Kitchen – Main Street Bakeshop – Dessert Favorites

This 5 day camp is designed for kids ages 8-12.

MONDAY, August 15th to FRIDAY, August 19th

FROM 10:00 AM to 12:00 PM, Everyday

Come join Chef Lee Baker to learn the fundamentals of baking. Chef Lee will guide you through a hands-on experience creating some of your favorite baked goods and desserts. Each day we will learn new culinary terms, ingredient functions, measuring, mixing, decorating and so much more. By the end of the week you will be a confident baker and have so many goodies to taste and share!

Monday – Lemon Bars, Candy Blondies, Monster Cookies

Tuesday -Summer Berry Hand Pies, Jam filled Glazed Pop Tarts

Wednesday – Vanilla Cupcakes with Strawberry Buttercream and Sprinkles, Striped Meringues

Thursday – Mini NY Style Cheesecakes, Red Velvet Whoopie Pies

Friday – Cream Puffs two ways with Pastry Cream and with Chocolate Mousse, Raspberry Sauce

  • All classes are taught by a culinary professional, with 2 assistants.
  • 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 flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
  • We will follow current king country covid guidelines.

Pâte à Choux – Sweet and Savory

Learn the basic techniques behind baking this delicious and versatile pastry with Chef Jennifer Tarantino Reyes. In this hands-on class, you will learn the best techniques to create perfect crispy shells, understand the science behind baking them to puffed perfection, and discuss variations to the master recipe. In addition, you will craft a smooth and creamy Vanilla Pastry Cream and learn the secret to perfect Chocolate Ganache that can be used for everything from ice cream to brownie glaze!

Pâte à Choux

Pâte à choux (pronounced pat-ah-choo) is the paste-like dough used for making the crispy shells of cream puffs, eclairs and gougères.  Students will learn to make a versatile choux and turn it into:

Gougères – French Cheese Puffs
Savory Puffs filled with Smoked Salmon Mousse
Classic Éclairs with Vanilla Pastry Cream and Chocolate Ganache Glaze

SAMPLE SOME HERE, AND TAKE THE REST HOME TO SHARE