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 – Paris Sweets – Pastries, Confections & Crepes

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

MONDAY, July 18th – FRIDAY, July 22nd

FROM 10:00 AM – 12:00 PM, Everyday

Learning the art of French pastry making will set you up for a lifetime of successful baking! In this week-long session, Chef Lee Baker will provide you with all the techniques needed to turn out a boisseau of pastries. Each day you will sample your pastries, confections and crepes and bring the rest home to share. If you are interested in baking or simply love to eat delicious French pastries, this session is for you!

Monday – Choux Pastry
Bubble Eclairs with Vanilla Pastry Cream and Whipped Cream

Tuesday – Little French Cakes
Brown Butter Financiers, Chocolate Friands

Wednesday – Puff Pastry
Palmiers, Blackberry Cream Cheese Pinwheels

Thursday –  Confections
Homemade Vanilla Marshmallows, Fruit Jellies

Friday – Crepes
Sweet Dessert Crepes, Butter Lemon and Sugar, Whipped Cream and Strawberries, Nutella and Bananas 

  • 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.
  • We will follow the most recent King County Covid regulations.
  • 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 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

Pâte à Choux – Sweet & 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

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