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 Croissant) Pain au Chocolat (Chocolate Croissants) Croissant au Jambon (Ham and Cheese Croissant) 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.
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 (Baguettes with a Natural Sourdough Starter) Light, Rich Brioche a Tete Couronne Bordelaise (Crown Bread) You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread. Plenty to show off and share! (As Pictured)
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 Croissant) 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.
The French Macaron French Macarons are elegant almond meringue cookie, sandwiched together with a light buttercream. They are the perfect small bite to serve with coffee or after dinner and they freeze well. In this hands-on class, learn the tricks to mastering these naturally gluten-free cookies and a go-to-recipe for a creamy Swiss buttercream you will want to use for frosting all your cakes. Previously the pastry chef at Poppy, Chef Thanh Tang will share the techniques for making the perfect macaron batter, how to pipe, fill and flavor the evenly-sized cookie. You will make: Classic Almond Shells with Decadent Chocolate Ganache and Tangy Strawberry Lemon Buttercream Sample in class then take the rest home to impress family and friends.
Teens at Whisk – 3 Day Camp – Cake Shoppe This 3-day camp is designed for teens ages 13 and up. This three day camp is designed not only for teens who want to learn how to bake but also those who love spending time elbow-deep in flour, sugar and piping bags. Pastry Chef Thanh Tang will share his secrets to professional baking and decorating of cakes that look as good as they taste including hints and tips for how to adjust a basic recipe for endless variations. From the beginner to the advanced, you’ll leave this camp with professional tips, loads of new skills and cakes you’ll be proud to take home and share.MONDAY, April 11th THROUGH WEDNESDAY, April 13th FROM 2:00PM – 4:00PM Each DayMonday – Red Velvet Cupcakes with Cream Cheese Frosting Tuesday – Tuxedo Cake with Vanilla Buttercream Wednesday – Carrot Cake with Orange-Kissed Cream Cheese Frosting All classes are taught by a Culinary Professional, with 2 adult assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back, wear closed toed shoes and a mask. Students will be working with milk, flour, butter and eggs so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Kids in the Kitchen – 3 Day Camp – Cake Shoppe This class is designed for kids ages 8 to 12 years old. Get the basics of baking a variety of favorites ingrained early! Pastry Chef Thanh Tang, will teach your kids baking techniques that get foolproof results: measuring for consistency, mixing processes and best ingredients to use … also, hints and tips for how to adjust a basic recipe for endless variations. Hand selected, kid-tested favorites will be taught in a way that makes learning fun and builds lasting pride. Your child will sample their creations and take the rest home to share!MONDAY, April 11th THROUGH WEDNESDAY, April 13th Class Runs 10:00 AM to 12:00 PM, Everyday Monday – Red Velvet Cupcakes with Cream Cheese Frosting Tuesday – Grasshopper Cupcakes with Mint Chocolate Frosting Wednesday – Carrot Cake with Orange Kissed Cream Cheese Frosting All classes are taught by a Culinary Professional, with 2 adult assistants. No prior cooking experience is required, just an interest to learn. For safety reasons, please tie long hair back, wear closed toed shoes and a mask. Students will be working with milk, flour, butter and eggs so we cannot accommodate students with allergies to working with gluten, dairy or eggs.
Fondant Layer Cake Every home baker needs a trusty and celebration-ready cake recipe. Once you try this class, you’ll never want to go back to using cake mix from the box! Join Chef Jen Tarantino Reyes to learn how to make a beautiful fondant decorated layer cake that is worthy of any occasion. Chef Jen will teach you her tips and tricks on how to make your own butter fondant,(more luxuriant and rich in flavor)and use it to wrap and decorate your cake, elevating your cake game. You will make and take home a 6ix-inch 3 layer yellow cake ( lemon variation) filled with 3 layers of lemon curd, Cream Cheese frosting then draped with butter fondant, and decorated with fondant flowers. An edible piece of art just in time for spring!
New York Style Bagels & Bavarian Soft Pretzels There’s nothing like a warm, chewy bagel or soft pretzel, but they’re so hard to find! The search is over with this class. Join Chef Baylor Pascall to learn the secrets and techniques behind the perfect New York-Style Bagel and Bavarian Pretzel. Together you will make and bake proper boiled plain, salt, and everything bagels with both sweet and savory schmear. Also, you will make delicious soft pretzels with two types of pretzel cheese. You’ll never need to settle for a disappointing store bought bagel or soft pretzel again! You’ll make, bake and take six bagels and six pretzels! Plain, Salt & Everything Bagels – Honey Almond Raisin Vanilla Schmear and Savory Schmear Bavarian Pretzels – Pub Cheese Spread and Beer Cheese Dip
Easy As Pie – Spring Pies There are few desserts that are more loved than homemade pie. Whether it’s a sour cream crust bursting with fruit and topped with a lattice of flaky pastry or a coconut sugar crust filled with smooth lemon curd and topped with fluffy meringue, these recipes from Pastry Chef Thanh Tang are sure to please any guests lucky enough to be invited for a slice. In this hands-on class, you will learn the secrets to making flaky pie dough, the best way to line a pie dish, how to properly weave the perfect lattice top, how to make a smooth lemon curd and fluffy, vanilla bean meringue, and how to use a blow torch to toast your meringue. You will make 2 desserts to take home: Strawberry Rhubarb Pie with Sour Cream Crust Lemon Meringue Tart with Coconut Sugar Crust The strawberry pie may be baked here or frozen for future enjoyment. The lemon meringue tart cannot be frozen.
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 Croissant) 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.