My baking class

As a holiday gift, DH gave me a baking class. No, this was not a comment on my current baking skills - I've mentioned before that it would be fun to take a course like this, so he found one and signed me up!

How delicious do these goodies sound?


Week One—Pâte à Choux: In week one, we will discover the
art of making pâte à choux, also known as cream puff paste.
Pâte à choux is a versatile paste that can be used in both sweet
and savory dishes. Students will prepare and sample dishes
such as assorted savory Gougère, Cream Puffs, Éclairs, and
Cream Puff Swans. The class also makes pastry cream and
glazes.

Week Two—Pies and Tarts: Students explore the fundamentals
of making the perfect pâte brisée (pie crust) in week
two. Each student will prepare a standard pâte brisée recipe,
learning how to roll out the dough and use it in various recipes.
Students will make Frangipane and Fresh Fruit Tart, Blueberry
White Chocolate Cheese Pie, Lemon Tartlets, Praline Sweet
Potato Pie, Cranberry Crumb Pie, and Cherry Pie.

Week Three—Breads: Students learn how to work with
yeast doughs, rich doughs, and batter doughs in week
three. The instructor will demonstrate how to knead,
shape, and bake the dough that is prepared in class.
Students will make Focaccia, Rosemary Garlic Bread,
Maple-Pecan Sticky Buns, Rye Bread, and French Bread.

Week Four—Cakes: This class instructs students to
prepare a cake from scratch and to bake and frost it with
simple decorating tips. Students will prepare various
recipes such as an all-purpose Butter Cake, Rich Flourless
Chocolate Cake, Carrot Cake with Cream Cheese Icing,
and a vast array of different buttercream, ganache and
simple glazes.