An in-depth pastry education is not complete without first diving into the world of classic French pastry dough—pâte à choux! In the third of five Pastry Essentials Certificate classes, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, you’ll gain an understanding of the unique preparation for this twice-cooked dough. A lesson in the power of eggs in baking, discover first-hand how they contribute to a beautiful hollow shell perfect for sweet or savory fillings. Throughout the class, you’ll learn to make each component of these beloved French pastries and master your piping techniques as you fill cream puffs with créme chantilly and éclairs with créme pâtisserie—providing a valuable lesson in making custards. Give your cream puffs a modern twist with craquelin—a cookie crust topping. Plus, you’ll complete the class with enough products for your own pâtisserie!
What You’ll Learn:
What You’ll Bake (and Taste!):
*Please note, a one-time purchase of our Baking & Pastry Fundamentals toolkit ($160) is required for the in-person class (recommended for live virtual class). Once you've purchased the toolkit, you can use it in any of the 10 Baking & Pastry Fundamentals classes. If you have already purchased this toolkit, please select the class only option when registering.
Included in the Baking & Pastry Fundamentals Toolkit:
Brush, Pastry 1-in
Knife, 8-in Chef's
Piping Tip, Open Star No. 824
Piping Tip, Open Star No. 825
Piping Tip, Open Star No. 826
Piping Tip, Plain Round No. 802
Piping Tip, Plain Round No. 804
Piping Tip, Plain Round No. 805
Piping Tip, Plain Round No. 806
Piping Tip, St. Honore
Scraper, Bench, Rounded
Scraper, Smooth Plastic
Spatula, 10-in Silicone
Spatula, 10-in Straight
Spatula, 4.25-in Offset
Spatula, 8-in Offset
Whisk, 12-in French Wire
Please contact NY Cake Academy if you have any questions.