2/18, Teen Bootcamp Baking – Hands On
Chef: Julie Paul
Date: Tuesday, February 18, 2025
Time: 9:00AM-12:00PM
Baking is all about the techniques. Master those and you can master any recipe. This class will teach teens the basic techniques you need to be a pro baker such as tempering eggs for custards using both heat and acid, aerating egg whites and yolks for meringues and choux, and laminating dough for flakiness. We’ll use these techniques to make perfect pastries, and have a great time doing it. This class is permitted for students 14-17 years of age.
Menu:
- Vanilla Bean Eclair
- Lemon Meringue Pie
- Roasted Tomato Tart
Allergen/Dietary Notice: The following items will be used gluten, eggs, and dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at sweet_sassy_confections.
Chef: Julie Paul
Date: Tuesday, February 18, 2025
Time: 9:00AM-12:00PM
Baking is all about the techniques. Master those and you can master any recipe. This class will teach teens the basic techniques you need to be a pro baker such as tempering eggs for custards using both heat and acid, aerating egg whites and yolks for meringues and choux, and laminating dough for flakiness. We’ll use these techniques to make perfect pastries, and have a great time doing it. This class is permitted for students 14-17 years of age.
Menu:
- Vanilla Bean Eclair
- Lemon Meringue Pie
- Roasted Tomato Tart
Allergen/Dietary Notice: The following items will be used gluten, eggs, and dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at sweet_sassy_confections.
Chef: Julie Paul
Date: Tuesday, February 18, 2025
Time: 9:00AM-12:00PM
Baking is all about the techniques. Master those and you can master any recipe. This class will teach teens the basic techniques you need to be a pro baker such as tempering eggs for custards using both heat and acid, aerating egg whites and yolks for meringues and choux, and laminating dough for flakiness. We’ll use these techniques to make perfect pastries, and have a great time doing it. This class is permitted for students 14-17 years of age.
Menu:
- Vanilla Bean Eclair
- Lemon Meringue Pie
- Roasted Tomato Tart
Allergen/Dietary Notice: The following items will be used gluten, eggs, and dairy.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram at sweet_sassy_confections.