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Pastry is a science as well as an art form that requires time and patience. This series will explore techniques to produce pastry perfection. Each session will allow students to grow and develop skills.
Session 1 - Custards, Curds and Cremes
Fillings for your favorite pastry.
Session 2 – Cookies, Pies and Tarts
Rolling the perfect dough takes practice. This class will allow time to roll various types of dough and produce fillings learned in day one and you will take home recipes for a lifetime.
Session 3 – Meringue
From Eaten Mess to Macaroons. This class will focus on the art of the perfectly whipped meringue. Learn to use a pastry bag to form perfect treats.
Session 4 – Pâte à Choux
A very different kind of dough which is used from churros to eclairs. More pipping techniques as well as fillings for sweet and savory treats.
Everything is made in the BARN Kitchen from scratch.
Age Level: Youth Class, Ages 12-17.
Marcela Sandoval is a classically trained Chef and has years of cooking abroad and instructing kids of all ages.