Baking and Pastry Essentials


Pâte à choux, crème patissière, fruit tarts, sauce au chocolat, profiteroles, pâte sucrée, tarte aux pommes and more. A wealth of tasty methods and baking techniques in this class!

Saturday, December 9th, 2017/ 11am to 2pm/ open
($95.) per person

Includes all instruction, recipes, food cost, equipment, taxes and lots of fun!


Pâte Sucrée (Sweet Pie Dough)
Sweet crumbly pie dough, perfect for fresh fruit tarts, chocolate ganache tarts, custard and lemon cream filled tarts
Pâte Brisée (Flaky Pie Dough)

Classic flaky pie dough, perfect for a wide variety of pies from apple to quince, turnovers, quiches and savory appetizers.
Pâte a Choux (Cream Puff Dough)

This versatile dough is used in making profiteroles, éclairs, cream puffs, Gougères (cheese puffs), Buñuelos, soufflé base, potato croquettes and a host of other tasty goodies
Crème Pâtissière (Pastry Cream)
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Vanilla pastry cream or custard cream used for éclair filling, pastry tarts, layered trifles, crêpes, custard cakes and more!
Sauce au Chocolat

Bittersweet chocolate sauce..mmmm
Fresh fruit tarts, Profiteroles and Tarte aux pommes *





  • Sign up for individual classes or book a private group

  • Great for team buildings, showers, birthdays, holidays or any occasion

  • Book a private group of 6 or more and choose a menu and date that works with your schedule.

  • Classes are limited in size - Call or e-mail to reserve a space:
    415.626.4379, joe@theculinarysalon.com


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