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Baking Class for Children 8+
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For children ages 8 and up, accompanied by an adult 18+. Accompanying adults are NOT required to purchase their own tickets, but are asked to assist the child they signed up, assuming responsibility to protect said child from any dangers inherent to cooking, such as, but not limited to, cuts and burns.
When registering your child, FIRST create your account (or if you have a PACE account already, sign in). Following the creation of your account (or the signing into your existing account), you can then register and pay for your child by registering on their behalf within your account.
The children, assisted by Chef Justin and an accompanying adult, will learn to make Pain au Lait, a soft, buttery French bread traditionally made into fun animal shapes.
For children ages 8 and up, accompanied by an adult 18+. Accompanying adults are NOT required to purchase their own tickets, but are asked to assist the child they signed up, assuming responsibility to protect said child from any dangers inherent to cooking, such as, but not limited to, cuts and burns.
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Choux Pastry
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Chocalote Réligieuse, Paris-Brest, Chou à la Crème & Lemon Meringue Chou
Choux pastry, pronounced '“shoe”, is one of the most versatile doughs that you can learn; it is used to make éclairs and gougères (a light and airy, yet crunchy sort of popover, with cheese, herbs and bacon) but also Paris-Brest, religieuses, profiteroles, choux, chouquettes, Saint Honoré and more.
We will make the following:
- Paris-Brest - a wheel of choux pastry filled with praline cream
- Chocolate Réligieuse - means “nun”, and is a small cream puff placed on a larger cream puff, attached with a ring of chocolate ganache.
- Chou à la Crème - cream puff
- Lemon Meringue Chou - cream puff filled with lemon curd and dipped in Italian meringue
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Croissants I
- Croissants I
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After this class, French laminated doughs such as croissant dough and puff pastry will hold no secrets for you!
We will make croissants, but also pains au chocolat (oftentimes referred to as “chocolate croisants” in the USA, or “chocolatines” in southern France) and pains aux raisins (rolls of croissant dough, pastry cream and raisins).
THIS CLASS IS FULL. Please click the "Add to Waitlist" button below.
Menu
Each person will take home their own production.
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Croissants I
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After this class, French laminated doughs such as croissant dough and puff pastry will hold no secrets for you!
We will make croissants, but also pains au chocolat (oftentimes referred to as “chocolate croisants” in the USA, or “chocolatines” in southern France) and pains aux raisins (rolls of croissant dough, pastry cream and raisins).
Menu
Each person will take home their own production.
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Croissants II
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Have you seen the highly instagrammable two-toned croissants and pain au chocolats? In French we call that “bi-color,” or “two-colored.”
I will teach you how to do bring your croissants to a higher level by teaching you this technique while making strawberries and cream croissants, bi-color pain au chocolats (or as people in southern France call them: chocolatines), pistachio and chocolate chip pain suisse and blueberry cream cheese danish.
Croissants I is not a prerequisite for attending the class, however it is beneficial/encouraged. In Croissants I each student works independently to knead and laminate croissant dough by hand; Croissants II builds on that foundation by teaching new techniques, shapes, and fillings.
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French Bread I
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Invest a little time in perfecting your bread making skills as you create three French loaves with a French-trained baker. In this 3 hour class, you'll work side by side with Chef Justin who will introduce you to the professional techniques and share a few time-saving tips that will ensure crusty loaves with tender crumb every time!
Menu
- Baguette (French Bread)
- Fougasse (French Focaccia)
- Pain de Campagne (Country Bread)
Each person will take home their own production.
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French Bread I
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Invest a little time in perfecting your bread making skills as you create three French loaves with a French-trained baker. In this 3 hour class, you'll work side by side with Chef Justin who will introduce you to the professional techniques and share a few time-saving tips that will ensure crusty loaves with tender crumb every time!
Menu
- Baguette (French Bread)
- Fougasse (French Focaccia)
- Pain de Campagne (Country Bread)
Each person will take home their own production.
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French Cakes I
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French cakes are very different than what we usually make in the USA - they are more often much lighter, made with fluffy gènoise, or sponge cake, and usually contain creams that are lighted (in texture, not in calories) by whipped cream or egg white, and stabilized with gelatin.
Chocolate Mousse Entremet
In this class we will make small individual fraisiers, a classic strawberry cream cake made with crème diplomate and gènoise, and a chocolate mousse entremet. Believe me, a new world of desserts will open up to you!
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French Cakes I
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French cakes are very different than what we usually make in the USA - they are more often much lighter, made with fluffy gènoise, or sponge cake, and usually contain creams that are lighted (in texture, not in calories) by whipped cream or egg white, and stabilized with gelatin.
Charlotte Aux Fraises
Foret Noire
Join Chef Justin making a classic French cake that is particularly enjoyed in the summer, Strawberry Charlotte, a light strawberry mousse wrapped in a wall of airy lady fingers (biscuit cuillère) as well as the emblematic Black Forest Cake - layers of chocolate genoise, cherries and vanilla diplomat cream.
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French Cakes I
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French cakes are very different than what we usually make in the USA - they are more often much lighter, made with fluffy gènoise, or sponge cake, and usually contain creams that are lighted (in texture, not in calories) by whipped cream or egg white, and stabilized with gelatin.
Exotique Fruit Pavlova
Opera
Have you ever went a long concert or theatre production and became a bit tired and sleepy halfway through? The Opera cake was invented just for that reason, in 1960 by the famous French Pastry Chef Gaston LeNôtre and is a cake of thin layers of espresso infused joconde cake, chocolate ganache and coffee buttercream. Just one bite and you will wake up and say “Ooo-la-la”!
In this class we will also make a pavlova, a light, crispy meringue filled with mascarpone chantilly cream and exotic fruit such as mango, passion fruit and pineapple.
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French Dining Experience
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In this class you will help the chef prepare a 4 course menu: starter, main course, cheese course and dessert.
Dress code: Comfortable Elegance. You will be doing some prep work, peeling, chopping, etc, and volunteers will be taken to cook along with the chef.
For ages 18 and up.
Menu:
- Carrot & Cumin Soufflé
- Mushroom & Basil Stuffed Quail
- Cheese course, green salad with Dijon vinaigrette
- Fig, Rosemary & Honey in Baked Almond Cream, Vanilla Bean Ice Cream
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French Dining Experience
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In this class you will help the chef prepare a 4 course menu: starter, main course, cheese course and dessert.
Dress code: Comfortable Elegance. You will be doing some prep work, peeling, chopping, etc, and volunteers will be taken to cook along with the chef.
For ages 18 and up.
Menu:
- Brioche French Toast, Asparagus & Lime Hollandaise Sauce
- Duck Breast, Orange Sauce
- Cheese course, green salad with Dijon vinaigrette
- Crème Brûlée
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Knife Skills
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Learn how to efficiently and safely use a knife at (eventually) lightning speeds!
Well, really, I’m going to teach you the proper techniques to slice and dice, chop and mince, julienne and brunoise a variety of vegetables, and then it will be up to you to practice and perfect the skills learned in class. (Please note that though we won’t be cooking a full meal, we will enjoy a cheese and charcuterie board during class!)
Menu:
- Pork tenderloin with orange sauce and ratatouille
- Fruit Salad
Bonus: Class attendees will receive a $20 coupon to use towards the purchase of a DuBon Signature Series 33 layer Damascus Steel and Copper Chef Knife.
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Macarons à L’assiette
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To change things up a bit, we will make “macarons à l’assiette”, meaning larger, plated macarons. This is a format of macarons found in nice restaurants, where, instead of individual cookies eaten with one’s fingers, they are beautiful larger macarons that have been filled with fruit as well as creams, and are generally more decorated and presentable as a dessert.
Class flavors:
- Pistachio & Raspberry - filled with pistachio mousseline cream and fresh raspberries
- Tiramisu - filled with espresso pastry cream, chocolate ganache and mascarpone chantilly cream
Join Chef Justin to learn how to make French macarons using the Italian Méringue method (there are 3 methods to making a méringue, the French, Italian and Swiss methods), which involves cooking the egg whites with a hot sugar syrup, creating a méringue that is very stable, meaning that it’s not as easily deflated.
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Mastering French Sauces
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It’s all about the sauce! In French cuisine, proteins are mainly seasoned simply, using fresh ground pepper and coarse sea salt. However, the sauce brings the flavor magic to the plate, bringing any meat or fish to life.
In the sauce class students will learn mother sauce techniques - hot and cold emulsions, roux, reductions, purées and caramelizations.
- Mayonnaise
- Vinaigrette
- Hollandaise/Bernaise
- Béchamel
- Sauce brune aux champignons (brown sauce, with mushrooms)
- Tomato sauce
- Red wine reduction
- Caramel à l’orange
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Sweet & Savory Crepes Lunch
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Menu
- Chicken Florentine Buckwheat Crèpes with Green Salad, Dijon Vinaigrette
- Crèpes Suzettes (caramelized in orange butter and Grand Marnier)
Not only will you learn how to make two different types of traditional French crèpes, you’ll learn how to pronounce the word “crèpe” as well!
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Tarts I
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Learn to master the basic of Pâte Brisée (sablé butter crust) and three classic French tarts:
- Tarte Tatin - upside-down apple tart
- Tarte au Citron Meringuée - Lemon Meringue Tart
- Tarte aux Fruits - Fruit tart, filled with crème pâtissière and topped with fresh fruit.
Each person will take home their own production.
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Tarts I
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Learn to master the basic of Pâte Brisée (sablé butter crust) and three classic French tarts:
- Tarte Crumble aux Fruits Rouges - Forest Fruits Crumble Tart
- Tarte Normande - Normandy Apple Tart
- Tarte Mousse au Chocolat - Chocolate Mousse Tart
Each person will take home their own production.
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