The
Baker Street
Society
Where bakers like you learn how baking works so you can be the authority in the kitchen.
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Pâte à Choux Series
- April - June 2024
- 5 live classes
- Learn how to use choux pastry for 7 different desserts and 2 savory choux recipes, plus the why and how behind each one
- All classes are recorded so you can watch the replay (as long as you are enrolled)
- Learn how to make beautiful eclairs, craquelin, Paris-Brest, and more!
- Join our private FB community when you enroll
- Gain more confidence and know-how through these classes
Pâte à Choux Classes
Chouquettes & Gougères
- Learn how to make two classic French puff recipes that will build your foundational knowledge of pate a choux
- Chouquettes (French Sugar Puffs)
- Gougères (Gourmet Cheese Puffs)
- Class: April 9th @ 10 am (MDT)
- All class times are in (Utah/Denver)
Choux au Craquelin
- Learn how to make Craquelin Cream Puffs in this fun class!
- Build your skills from the first class by making craquelin, a delicious filling, and I'll show you how simple ways to finish the puffs in a pretty way
- Class: April 23rd @ 10 am (MDT)
- Class is recorded and saved in program to view as long as you are enrolled
Classic French Eclairs
- Learn Classic French eclairs in this class!
- We'll make pate a choux, pipe our eclairs and bake them, make a filling, and a pretty glaze to finish
- Class: May 8th @ 5 pm (MDT)
- All class times are in (Utah/Denver)
- Recorded to watch later (as long as you are enrolled)
Join Today!
Join with a monthly membership. Gain access to all past courses and classes, plus enjoy attending 1-2 live classes each month. Cancel anytime, no questions asked. I teach in a fun and approachable way that makes baking accessible to even those who are beginner bakers!
Enrollment Opens March 25th
Choux 4 Ways
- Learn how to maximize your knowledge and efforts with 4 more ways to use choux
- Think profiteroles, savory filled puffs, chocolate mousse, and more!
- Class: May 21st @ 10 am (MDT)
- All class times are in (Utah/Denver)
- Recorded to watch later (as long as you are an enrolled member)
Paris Brest
- Learn the art of this classic French choux pastry
- Paris-Brest filled with praline pastry cream, topped with almonds and powdered sugar.
- I'll show you how to make this dessert like a pro!
- Class: June 11th @ 10 am (MDT)
- All class times are in (Utah/Denver)
- Recorded to watch later (as long as you are an enrolled member)
Join the Society
All classes are recorded and are available to view in the course as long as you are enrolled.
When you join, you'll get support in your baking journey from me and other wonderful bakers (like you) in our community. This is one of the best perks of joining! When you need help solving a baking problem or want feedback on something you made in class, you can ask me questions in the FB group to get help (and I answer EVERY question)!
