Making macarons involves learning precise ingredient measurements, mastering meringue techniques, developing macronage skills for batter consistency, honing piping proficiency, understanding precise baking for smooth shells, experimenting with flavorful fillings, troubleshooting common issues, refining aesthetic presentation, exploring diverse flavors, and emphasizing the importance of patience and practice. This comprehensive baking class encompasses precision, technique, creativity, and problem-solving in pastry arts.

Making pâte à choux, a French pastry dough, offers valuable learning outcomes including mastering basic pastry techniques, understanding the characteristics of choux pastry, developing piping and baking skills, exploring various filling options, enhancing presentation and decoration abilities, troubleshooting in the kitchen, and fostering creativity. In this baking class you will make eclairs, chouquettes, and Paris Brest.

In this baking class, master the art of pâte à choux by learning essential pastry skills, understanding choux pastry, developing your piping and baking abilities, exploring fillings, and enhancing your decoration skills. In contrast, perfect puff pastry by learning lamination for flaky layers, accurate measurements, proper chilling and rolling timing, its application in both sweet and savory dishes, and the science of baking. This baking class includes making Gateaux St Honoré and Mille-feuille.