Virtual Baking Bootcamp

In this three-part series, we’ll cover some of the fundamental techniques of baking. 

Our first class lays the foundations with two basic bread recipes, which includes the basics of bread shaping, plus an herby butter to smear on the warm bread when it comes out of the oven.

In class 2, we’ll delve into pate a choux, the recipe that is the basis for so many delicious French pastries. We’ll be making three: cream puffs, chocolate eclairs with vanilla pastry cream filling, and churros.

For our third class, we’ll make tarts using a versatile dough recipe that will quickly become a staple. Our chef will work with you to help you navigate through the common pitfalls of pie dough to get a tender flaky crust. You’ll be making two tarts: one filled with lemon curd and topped with whipped cream, the other a brown butter pecan tart.

Materials needed to fully participate:

Class 1: Bread

Whole Wheat Sandwich Loaf

• 2 packets dry active yeast, 1 packet instant yeast, or ¼ cup fresh yeast
• 5 cups whole wheat flour
• 2 tsp. salt
• Water

White Rolls

• 2 packets dry active yeast, 1 packet instant yeast, or ¼ cup fresh yeast
• 5 cups all-purpose flour
• Water
• 2 tsp. salt
• 2 Tbs. sugar
• 2 oz. unsalted butter (or salted, we can alter the recipe)
• Lemon Herb Butter
• 8 oz. room-temperature butter
• 1 lemon
• 2 Tbs. herbs (chives, parsley, thyme, oregano, dill, marjoram, oregano…)
• Salt

Tools

• Stand mixer or two large bowls
• Rubber spatula
• Wooden spoon
• Loaf pan
• Sheet pan, cake pan, or loaf pan
• Fork
• Bowl scraper
• Plastic wrap or 2 clean kitchen towels & parchment paper
• Microplane grater
• Chef’s knife
• Cutting board

Class 2: Pâte à Choux

Pate a choux

• Water
• 6 oz. butter
• 1 ½ cups flour
• ¾ tsp. salt
• 8 eggs

Pastry Cream

• 2 cups milk (I like whole milk, but 2%, etc. will work)
• ½ cup sugar
• 4 eggs
• 3 Tbs. cornstarch
• 1 oz. butter
• 2 tsp. vanilla extract
• Salt

Chocolate Glaze

• 5 oz. semisweet or dark chocolate
• 2 ½ oz. butter

Whipped Cream (optional)

• 1 ½ cups cold heavy cream
• 2 Tbs. sugar
• 1 tsp. vanilla extract

Churro Sugar

• 1 cup sugar
• 1 ½ tsp. cinnamon
• ½ tsp. cardamom (optional)
• Salt
• 1 -2 qts. Vegetable oil (for frying churros)

Craquelin (optional)

• ½ cup all purpose flour
• ½ cup room temperature butter
• ½ cup brown sugar
• Salt

Tools

• Piping bag 
• Large round pastry tip for cream puffs and eclairs, medium star tip for churros
• Rubber spatula
• Wooden spoon
• 3 mixing bowls
• 2 sheet trays
• 1 draining rack
• Whisk
• Parchment paper or silicone baking mats
• Rolling pin (for optional craquelin)
• Double boiler setup: saucepan with a metal bowl that sits on top snugly or medium to large sized microwave-safe bowl
• Mesh strainer
• Plastic wrap
• Small cookie cutter (for optional craquelin)
• Medium-large saucepan for frying churros
• Spider or slotted spoon

Class 3: Tarts

Tart Dough

• 2 ¼ cups all purpose flour
• 8 oz. cold butter
• Water
• 1 Tbs. sugar
• 1 tsp. Salt

Pecan Pie

• 2 cups brown sugar
• 5 oz. butter
• 4 eggs
• 1 Tbs. apple cider vinegar
• 2 Tbs. maple syrup (or can use another liquid sugar like honey, agave, etc.)
• Salt
• 1 lb. pecans (walnuts and hazelnuts are really good too, could even use mixed nuts!)
• Vanilla extract

Lemon Curd

• ⅔ cup sugar
• 3 lemons
• 4 eggs
• Salt
• 4 ½ oz. butter

Whipped Cream

• 2 cups cold heavy cream
• 3 Tbs. sugar
• Salt
• Optional: 2 Tbs. sour cream

Tools

• Stand mixer, food processor, or pastry cutter (can also use hands)
• Chef’s knife
• Cutting board
• Plastic wrap
• Rolling pin
• Sheet tray
• Parchment paper
• Saucepan
• Wooden spoon
• Whisk
• Double boiler setup: saucepan with a metal bowl that sits on top snugly or medium to large sized microwave-safe bowl
• Mesh strainer
• Microplane zester
• Lemon juicer (optional)
• Rubber spatula
• Aluminum foil & pie weights (I use dry beans, can also use dry rice or even granulated sugar)
• Offset spatula (can use a rubber spatula if you don’t have one)
• 2 tart molds (or pie tins)
• Optional piping bag

About the Instructor:

Chef Eve has been cooking professionally for over ten years. After attending culinary school at the International Culinary Center, she worked in the pastry and savory kitchens of NYC restaurants. Eve then worked as a chef in remote Alaska, where she discovered her love for teaching cooking. Chef Eve now lives in Southern California, where she teaches recreational cooking and baking classes.

Virtual Class FAQ

What will be included in my Virtual Class package?

One ticket includes an access link to your live, online class. The class will be delivered via web conferencing software and feature a live, professional instructor who will walk you through a lesson as described above. You will have the opportunity to ask questions as well as participate from home.

How many people is my purchase good for?

Each ticket is good for one "device" (i.e. one computer, phone, tablet, etc. you'll be logging in from). This ensures we don't get more people in the class than the instructor can handle. Though we understand some people live together and will be working/learning together, the intent is that each class still allows for the same attention to attendees as if students purchased separately. Please be respectful of this!

Will I need anything from home to use in the class?

You will need a reliable Internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you're able to set up your device and connection. Additionally, if the class is more than just a lecture you will likely want any materials listed in the course description as "Materials Needed to Participate Fully", though you're welcome to purchase a seat and sit in and just watch.

Am I able to ask questions or interact with the class?

Yes, you'll both be able to ask questions using the chat function in the video hosting software as well as at certain intervals during the class via voice/audio. If the class winds up being on the smaller side, more spontaneous interaction/questions will be encouraged.


Do I have to show my video or speak during class?

While we recommend you do show your video and speak when encouraged to by the instructor, video and audio participation are never mandatory. We find classes have more fun experiences when people are engaging with one another, but understand not everyone will want to do so and that's ok!