Teens at Whisk – All Star Desserts – 5 Day Camp This 5 day camp is designed for teens age 13+ MONDAY, July 31st to FRIDAY, August 4th FROM 2:00 PM to 4:00 PM, EverydayIn this 5 day, hands-on camp, Pastry Chef Baylor Pascall will teach a cavalcade of desserts to please any sweet tooth. Your teen will learn the importance of combining creams, crunch and sweetness while understanding how the foundations of techniques, flavors and texture create memorable desserts and treats. They will bake their way through cream puffs, cheesecake, a layer cake and the always popular cookies and brownies. In addition they will learn all about ice cream styles and bases as they barrel they way to a festive ice cream party on Friday complete with their homemade ice cream, sauces and marshmallows.Monday – Pâte à Choux & Craquelin Cream Puffs, Eclairs, Pastry Cream and Glaze Tuesday – Cheesecake Classic Cheesecake with a Summer Berry Coulis Wednesday – Ice Cream Vanilla, Chocolate and Summer Berry Thursday – Mousse Cake Classic Layer Cake with Bavarian Mousse and Croustillant Friday – Cookies & Brownies Ice Cream party with homemade Cookies Sauces and Marshmallows. (Pignoli Macaroons, Chocolate Chunk, Snickerdoodles, Sesame Shortbread) 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.
Kids in the Kitchen – Main Street Bakeshop – 5 Day Camp This 5 day camp is designed for kids ages 8-12. MONDAY, June 26th to FRIDAY, June 30th FROM 10:00 AM to 12:00 PM, EverydayCome 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 – Breakfast Bakes Quick Cinnamon Rolls, Baked Cake Doughnuts 3-Ways (Cinnamon, Powdered Sugar, Chocolate Glazed with Sprinkles) Tuesday – Cookies Frosted Sugar Cookies, Snickerdoodles and Chocolate Chip Cookies Wednesday – Pies and Tarts Blueberry Hand Pies and Lemon Tarts Thursday – Cupcakes and Brownies Carrot Cake Cupcakes with Cream Cheese Frosting and Chocolate Caramel Brownie Bites Friday – Pastry Cream Puffs 2-Ways (with Vanilla Pastry Cream and Strawberry Mousse) 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.
Kids in the Kitchen – Main Street Bakeshop – 5 Day Camp This 5 day camp is designed for kids ages 8-12. MONDAY, July, 31st to FRIDAY, August 4th FROM 10:00 AM to 12:00 PM, EverydayCome 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 – Breakfast Bakes Quick Cinnamon Rolls, Baked Cake Doughnuts 3-Ways (Cinnamon, Powdered Sugar, Chocolate Glazed with Sprinkles) Tuesday – Cookies Frosted Sugar Cookies, Snickerdoodles and Chocolate Chip Cookies Wednesday – Pies and Tarts Blueberry Hand Pies and Lemon Tarts Thursday – Cupcakes and Brownies Carrot Cake Cupcakes with Cream Cheese Frosting and Chocolate Caramel Brownie Bites Friday – Pastry Cream Puffs 2-Ways (with Vanilla Pastry Cream and Strawberry Mousse) 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.
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, EverydayCome 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