Teens at Whisk – Patisserie a la Francaise

This series is designed for teens ages 13 and up.

MONDAY, July 18th to FRIDAY, July 22th 

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:

MondayChocolate 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
Summer Stone 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.
  • We will follow current King County Covid Guidelines.
  • Students will be working with milk, flour, butter and eggs so we cannot 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 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.

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.

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.

The Croissant Workshop

Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through croissant making that will leave your guests wondering if you went to France to get 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:

Croissant Dough, Master Recipe

Traditional Butter Croissants

Pain au Chocolat  (Chocolate Croissants)

Croissant au Jambon  (Ham and Cheese)