Intro to French Pastry: 5-day (June 8-12, ‘26)
Intro to French Pastry: 5-day (June 8-12, ‘26)
Learn the basics of French Pastry in this 5-day class.
Monday-Friday, 9-3:30 (ish). This hands-on course introduces the classic techniques of French pastry focusing on doughs, creams and finishing techniques. There will be some demo, and hands-on. Depending on the recipe, students may work in pairs, but will create their own pastries.
No experience required. Lunch will be provided.
DAY 1: Tart Doughs and Custards
You’ll learn recipes for tart doughs, and classic fillings including crème patisserie, and lemon curd.
Day 2: Choux Pastry
The foundation pastry for so many pastries. We’ll make eclairs, puffs (gougeres), and more.
Day 3: Puff Pastry
This is such a fun day! We’ll make straws, Pithiviers, Palmiers, and more.
Day 4: Genoise, Buttercream and Macarons
Lots of eggs! We’ll make macarons, dacquoise and tender little cakes.
Day 5: Desserts: Crème Brûlée, Soufflés, and Mousse
To finish the week, we’ll tackle some of the classic desserts found in French bistros.