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 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
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