Teens at Whisk – The Art of Puff Pastry – 5 Day Camp

This 5 day camp is designed for teens age 13+

MONDAY, August 12th to FRIDAY, August 16th

FROM 2:00 PM to 4:00 PM, Everyday

In this 5 day, hands-on camp, Chef Hend Yahya will demystify the art of puff pastry. Your teen will roll up their sleeves and learn to make two types of puff pastry dough: rough pastry dough and laminated dough.  Rough pastry incorporates chunks of butter into dough whereas laminated dough has many alternating layers of butter and dough. When baked, both types of dough create layers of flaky goodness. Puff pastry is used for making numerous baked goods, both sweet and savory.  Besides learning all the ins and outs of making laminated and rough pastry dough, your teen will bake their way through croissants, tarts, sweet and savory danishes and other puff pastry delights.


Rough Pastry Dough – Portuguese Egg Tart


Laminated Dough – Butter Croissants and Pain au Chocolat Croissants


Laminated Dough – Lemon Curd Danish and Gruyere & Mushroom Danish


Laminated Dough – Baklava and Kouign-Amann (Caramelized French Pastry)

Rough Pastry Dough – Palmiers and Mille Feuille with Butterscotch Custard Filling

  • 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.
  • Students will be working with flour, butter and eggs, and so we cannot accommodate students with allergies to working with gluten, dairy or eggs.