Online Classes
Ready to learn how to make amazingly delicious desserts?
As a scientist turned pastry chef and macaron artist, I want to help you become the best baker you can be.
I aim at teaching others how to bake successful pastries by providing the scientific basis in a way that is accessible to anyone.
If you are interested in learning about the science behind baking, more specifically macarons and pastry, keep scrolling, and let’s have some fun!
Upcoming Online Classes
CLOSED
Pastry Fillings Class
Join me next Sunday, April 30, 2023, 7:00 PM – 10:30 PM CEST via Zoom and learn how to make a variety of preparations used to fill and decorate pastries, including macarons, cakes, tarts, etc. I’ll share all my tips and tricks.
In this class you will learn:
combined verbal, demo & hands-on approaches for:
- Chocolate ganaches and how to formulate them (hands-on)
- Buttercreams: egg white- and custard based (hands-on)
- Custards: pastry cream (hands-on), crémeux, curds (verbal)
- Jams & pâte de fruits (verbal and demo)
- Whipped & airy: ganache, caramel, mousselines (verbal and demo)
This will be a small group class, you will have the opportunity to ask questions and learn all my tips and tricks! So don’t miss out and hurry up!
Sat, May 13
Chocolate Tempering and Bonbon Making
Join me next Saturday, May 13, 2023, 1:00 PM – 4:00 PM EST via Zoom and and learn how to temper chocolate and make beautiful & shiny bonbons. I’ll share all my tips and tricks.
On this class you will learn:
- The basis & science of chocolate tempering & a background of the different methods
- How to temper chocolate (hands-on)
- How to prepare a filling for the bonbons
- How to decorate and make chocolate bonbons using polycarbonate molds
This will be a small group class, you will have the opportunity to ask questions and learn all my tips and tricks! So don’t miss out and hurry up!
CLOSED
Eclairs Choux Pastry Class (raspberry & pistachio)
Join me next Saturday, March 25, 2023, 1:00 PM – 4:00 PM EST via Zoom to learn all about choux pastry and bake delicious and beautiful raspberry pistachio eclairs. I’ll share all my tips and tricks.
In this class you will learn:
- The basis and science of pâte-à-choux (choux pastry)
- How to prepare choux pastry. A demo on how to make different shapes (e.g., Paris Brest, Swan, puffs) is included.
- Pipe and bake eclairs.
- How to make the fillings (raspberry cremeux, pistachio praline)
- How to fill and decorate the eclairs with Italian meringue
This will be a small group class, you will have the opportunity to ask questions and learn all my tips and tricks! So don’t miss out and hurry up!
CLOSED
Modern Tart Making and Decorating Class
Join me next Sunday, March 19, 2023, 1:00 PM – 4:00 PM EST via Zoom and bake beautiful multi-colored macarons using non-traditional techniques. I’ll share all my tips and tricks.
In this class you will learn:
- The types & differences between pie pastry doughs with a sprinkle of science
- How to make shortcrust pastry dough (pâte sucrée)
- How to line tartlet rings and blind bake them
- How to prepare the fillings (lemon curd & blueberry compote)
- How to decorate in multiple styles using modern designs found in Parisian pastry shops
This will be a small group class, you will have the opportunity to ask questions and learn all my tips and tricks! So don’t miss out and hurry up!
