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: 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 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.