French Pastry 101 with Chef Wendi James

French Pastry 101 takes you through the building blocks that show up again and again in classic French baking — the doughs, creams, and techniques that professional pastry chefs rely on. Over three sessions, you’ll work hands-on with laminated and short doughs, learn the choux pastry that underlies both sweet and savory classics, and master the custards and sauces that finish them. Each week builds on skills from the last, so by the end you’ll have a toolkit you can apply well beyond the recipes taught in class.

Week 1:

• Puff Pastry
• Palmier
• Caramel Sauce
• Pâte Brisée
• Quiche

Week 2:

• Pâte à choux
• Crème pâtissière 
• Crème anglaise
• Sauce chocolate

Week 3:

• Pâte sucré
• Crème de citron
• Crème d’amande
• Meringue
• Tarte au citrone or Tarte aux fruits