Multi-Session French Pastry Intensive (2-Day)

About this class

This two-day French pastry intensive at Bettie's Chicago runs four hours each day and covers three foundational pastry techniques: laminated dough for croissants, choux pastry for eclairs and cream puffs, and a classic tart shell with pastry cream filling. The instructor explains the science behind each technique in plain language so you understand why temperature and handling matter, and the sessions are structured so you finish and taste all three products across both days. You take your finished pastries home at the end of the second session. This is a multi-session course spanning two consecutive days; enrollment is for the full two-day run.