All about Piping – Cake Decorating In this hands on technique class you will learn how to make some of the most beautiful eye catching cakes ever pinned! With the expert direction of Pastry Chef Thanh Tang you will learn about the the various piping tip options, how to properly fill a piping bag, how to frost a cake, and pipe borders using; shells, reverse shells, stars and rope, and decorate with basketweave, lace, ruffles, drop flowers, rosettes and leaves. Using the skills you’ve learned and practiced you will decorate your own multi-layer cake to take home that is sure to wow family and friends! Whisk will provide a 6″ cake and buttercream frosting for each student to decorate This classes emphasizes cake decorating techniques
The French Bakery – Croissants 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 took a quick trip 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) Pain au Chocolat (Chocolate) Croissant au Jambon (Ham and Cheese) You’ll take home baked croissants from dough the chef pre-made that you shape, and the prepared dough you made to shape – bake the next day or freeze for future use.
The Candy Jar Unlock the secrets to sweet success. In this hands-on class, you’ll learn the keys to successful candy making – temperature, emulsification, and sugar crystallization. Pastry Chef Thanh Tang will cover the importance of each topic, what to look for, and points of no return. You’ll leave our class with freshly made treats to fill your candy jar or to share with family and friends. Your newly gained confidence will make the world a little bit sweeter. How sweet it is! In this class you will make and take home: Sea Salt Caramels Chocolate Truffles Almond Toffee
The French Bakery – Croissants 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 took a quick trip 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) Pain au Chocolat (Chocolate) Croissant au Jambon (Ham and Cheese) You’ll take home baked croissants from dough the chef pre-made that you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.
Kids in the Kitchen- Holiday Cookies Spend a fun afternoon getting into the holiday spirit. Pastry Chef Thanh Tang, will teach your kids how to make his favorite holiday cookie recipes. First, we’ll whip up a couple of varieties of cookie dough, learning about measuring for consistency, mixing processes and best ingredients to use. Afterwards, we’ll break out the piping bags and decorate our Classic Holiday Sugar Cookies in holiday style. We will work on rolling, baking, cooling techniques to get foolproof results. Hand selected, kid tested favorites are on the menu for this class. At Whisk, we make learning fun while building confidence and pride in kids. You will sample your cookies in class and takes the rest home to share. You will make: Classic Holiday Sugar Cookies Chocolate Crackle Cookies Thumbprint Cookies All classes are taught by a culinary professional with 2 adult assistants. Classes are designed for students 8 to 12 years old. 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 – Thanksgiving Pies This class is designed for teens ages 8 to 12 years old. Pie is perfect for any occasion and you are never too young to learn how to make them. Your teen will spend a fun morning with Pastry Chef Thanh Tang as he teaches them how to make a pie bursting with fruit and topped with crumble and a single crust custard pie. In this hands-on class your kids will learn the secrets to making a flaky pie dough, the best way to line a pie dish, and how to make a custard. Teens will wow their families by making and baking two 6″ pies: Apple Crumble pie Classic Pumpkin Pie All classes are taught by a culinary professional with 2 adult assistants. Classes are designed for students 8 to 12 years old. 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 so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
The French Bakery – 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 took a quick trip 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) Pain au Chocolat (Chocolate) Croissant au Jambon (Ham and Cheese) You’ll take home baked croissants from dough the chef pre-made that you shape, as well as the prepared dough you make to shape and bake the next day or freeze for future use.
Thanksgiving Pies There are few desserts that are more loved than a homemade pie. Whether it is a double crust pie bursting with fruit and topped with a lattice of flaky pastry or a single crust custard pie, these recipes from Pastry Chef Thanh Tang are sure to please any guest lucky enough to be invited for a slice. In this hands-on class you will learn the secrets to making an exceptionally flaky pie dough, the best way to line a pie dish, and how to properly weave the perfect lattice top. You will be ready for Thanksgiving day. Back by popular demand, you will make and take home… Bourbon Pumpkin Pie Latticed Apple Rose-hip Pie Pies can be baked here and or frozen (apple only) for future enjoyment.
Thanksgiving Pies There are few desserts that are more loved than a homemade pie. Whether it is a double crust pie bursting with fruit and topped with a lattice of flaky pastry or a single crust custard pie, these recipes from Pastry Chef Thanh Tang are sure to please any guest lucky enough to be invited for a slice. In this hands-on class you will learn the secrets to making an exceptionally flaky pie dough, the best way to line a pie dish, and how to properly weave the perfect lattice top. You will be ready for Thanksgiving day. Back by popular demand, you will make and take home… Bourbon Pumpkin Pie Lattice Apple Rose-hip Pie Pies can be baked here and or frozen (apple only) for future enjoyment.
Mastering French Breads While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy: Baguettes au Levain (with a Natural Dough Starter) Brioche a Tete Couronne Bordelaise (Crown Bread) You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.