Kids In the Kitchen – French Macaron This Class is designed for kids ages 8-12. In this hands on Halloween Macaron class, we will transform the normally elegant French macaron, into ghosts and Jack-o-lantern macarons, filled with Chocolate Ganache. Join Pastry Chef Thanh Tang, who will share his tricks and techniques for making the perfect macaron batter, how to pipe the perfect round circle and fill and flavor your frightful cookies. Taste some of your spooky delights here, then we will package up the rest in ribbon tied cellophane bags to treat your family or friends.
All About Piping – Cake Decoration 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 – 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.
All about Piping – Cake Decoration 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 – 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 Croissant)Coissant au 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.
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 Croissant) Pain au Chocolat (Chocolate Croissant) 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.
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.
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.
The French Macaron – Mom + One – Bonne Fête des n Mères Celebrate Mother’s Day by teaming with your child to make French Macarons, which are elegant almond meringue cookies, sandwiched together with a light buttercream. They are the perfect small bite to serve with coffee or after dinner, or a anytime snack. 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 that you will want to use for frosting all of your cakes.Join Pastry Chef Thanh Tang as he shares techniques for making the perfect macaron batter, how to pipe, fill and flavor the evenly-sized cookie.You will make: White Chocolate, Rose Petal Macarons and Orange Creamsicle Macarons Buy 1 ticket for 2 people, Class is for adult plus Kids and Teens 8 and above