F26: Baking Essentials: From Pâte à Choux to Showstoppers

In this online course,
students learn the science and method behind pâte à choux for items such as
profiteroles, éclairs, and churros; master classic pie and tart doughs,
including pâte brisée, pâte sucrée, pâte sablée, and pie dough; and develop
proficiency with laminated doughs such as blitz puff pastry, traditional puff
pastry, and kouign-amann. The class also covers enriched yeast doughs like
brioche and babka, as well as breakfast favorites including English muffins and
Danish pastries shaped into bear claws, braids, and twists. By combining these techniques, students gain the skills to create classic pastry showstoppers, from tatin to chocolate Charlotte to delicate macarons, while learning how preparation methods influence texture, flavor, and form.

Class is taught entirely online.  Students move through each lesson at their own pace for 7 weeks. Each week, students will be assigned 3-4 recipes.  They will watch video demonstrations of the Chef making each recipe, then replicate.  As they bake, students will photograph their work to document their progress, then upload it to Blackboard. Students will meet with the instructor once per week for 30 minutes via Zoom for constructive feedback and an opportunity for the Chef to answer questions. 

Curriculum:

Week 1: Pâte à Choux

Week 2: Tarts

Week 3: Pies/Tarts

Week 4: Laminated/Enriched Doughs

Week 5: Laminated Doughs

Week 6: Breakfast Pastries

Week 7: Showstoppers!

Refund Policy

A full refund is available before the second week of the course. After that, there are no refunds. However, you may transfer your enrollment to another person.

Contact us at 617-353-9852 or foodwine@bu.edu with any additional questions.

Dates: October 19 – December 10, 2026

Tuition: $700