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.
Soufflés – Sweet & Savory Take the fear out of making soufflés. In this hands on class, Chef Jennifer Reyes will lead you through how to make three different soufflés: One savory soufflé that is ideal as a side dish and two sweet soufflés that are perfect for dessert. Jennifer will guide you through the process of building the soufflés and share her tricks and tips to make the perfect soufflé every time. Savory Soufflé – Classic Gruyere Soufflé Sweet Soufflés – Classic Chocolate with Orange Liqueur and Egg White only with Raspberry
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