Introduction to French Desserts
February 12, 2014, from 6:30 - 9:00 pm
Mini fruit and lemon tarts
Eclairs in several flavors
Decorated Chocolate Mousse Cups
Once you learn the basics of French pastry you can create so many different beautiful and tasty desserts for every occasion. Class includes basic recipes such as tart dough and pastry cream as well as instruction on how to vary the recipes in different sizes. You will take home some of the desserts that you create. After this class you will be able to cater you own parties.
Cost: $75 per person
Cookies and Candies for Purim
February 26, 2014, from 6:30 - 9:00 pm
Homemade chocolate candies
Fortune and decorated cookies
Make your own treats to serve at parties or give out as gifts for Purim and anytime. Learn how to flavor and fill chocolates, shape perfect fortune cookies and decorate shortbread cookies with royal icing.
$75 per person
Unique Passover Desserts
March 18, 1:00 pm and again at 6:30 pm
Fresh Fruit Tart
Chocolate Mousse Meringue Layer Cake
Learn cakes so good you will bake them all year round. Learn how to make a fruit tart, cookies, a cupcake and grand layer cake for entertaining.
$75 per person
Traditional Jewish Desserts
May 8, 2014, from 6 to 9 pm
Rugelach in many flavors
Bake your favorite Jewish desserts to bring home to enjoy for Shabbat. Learn new ways to shape challah, make babkas in different sizes and choose from the buffet of fillings to create your own signature rugelach.
$80 per person
Cake Decorating Basics
May 15, 2014, 6:30 pm
Preparing cakes for decorating
Make and color icing
Multiple techniques for icing cakes
Learn how to assemble cakes for special occasions and decorate them and cupcakes with icing and fondant. Leave with a beautiful cake, a list of the tools you need and the confidence to create special cakes for birthdays and other celebrations.
$75 per person
Cookie Class for Mothers and Daughters
May 18, 2014, 1-3:30 pm
Roll and cut cookies
Techniques for Decorating
Inviting Mothers (all ages) and Daughters (ages 8 to 14) to come together and learn how to make gorgeous cookies on a Sunday afternoon.
$120 per mother/daughter team
Sign Up For A Class
Send an e-mail to firstname.lastname@example.org to see if there is space in a particular class. Once you have a space reserved, Your place is confirmed only by receipt of a check for the full amount made out to “Paula’s Parisian Pastries” and mailed to:
Paula’s Parisian Pastries, LLC
3108 Black Chestnut Lane
Chevy Chase, Maryland 20815
You can also call me to use a credit card: 301-404-8998
You may cancel with a full refund up to one week prior to the class date. After that date, you may apply your payment toward a future class ONLY IF the spot is filled by another student.
Custom classes are where YOU pick the menu and we choose a convenient time to meet, at my location or yours. All classes require a minimum of 6 people and up to 12 people (or more at your location) are FULL PARTICIPATION where YOU TAKE HOME some portion of what we make. Classes can be food or desserts, be related to a holiday, a theme or just what you like. Scroll down to the “Menu of Classes” for some suggestions.
•Law firm summer interns
•Kid and teen birthday parties
•Couples or family cooking classes
•Introduction to cooking for new brides
•Birthday parties for all ages
Custom classes are priced according to the menu and number of participants.
Do you have an aspiring chef? Does your child watch more Food Network than Disney Channel? Organize a cooking class for them and their friends and let them hone their cooking and baking skills. Classes and parties are available for kids age 3 and up and are specifically designed for that age group.
Younger kids can start with:
•stained glass cookies
•cakes from scratch
•ice cream cakes
Older kids can start to learn:
•basic cooking skills
•classic French desserts
•advanced cake decorating
Large Scale Cooking Demonstrations
For the past seven years, Paula has taught cooking and baking for groups as large as 60 both in the greater D.C. area and all over the United States. Organizations have hired Paula to do these events as fundraisers. She can demonstrate a full meal, with a dessert from The Kosher Baker or do a dessert demo showing a recipe from each of the three main sections of the book and add a challah or sugar free dessert. The event includes a meal/tasting and signing. She can tailor menus to your community and location, holidays and she always discusses meal planning, and cooking and baking tips. Paula has many ideas on how to make an event affordable and how to market as well as execute a successful large event. Call Paula at 301-404-8998 to discuss an event.
Menu of Possible Private Classes -- recipes can be mixed and matched
The Art of Tarts/Thanksgiving Tarts & Pies
Lemon, pear and almond, fruit tarts, apple tart tatin, peach pie for a crowd, mocha pecan pie
Chocolate mousse, flourless chocolate cake, truffles, chocolate sandwich cookies, chocolate ganache cake, molten chocolate cake
Crêpes, individual tarts and mousse cakes, sauces, carrot souffles with cinnamon creme anglaise, chocolate molten cakes with strawberry sauce
Almond tuilles, operas, mini tarts, eclairs, profiteroles, fondant covered mini cakes
Quick Desserts for Busy People
Plum/apricot tarts, crumble, one bowl cakes, brownies, warm mini chocolate cakes
Lemon layer cake, flourless chocolate cake, almond & chocolate cupcakes, tuille cookies, almond macaroons, chocolate mousse meringue layer cake, chocolate chip hazelnut biscotti, chocolate pistachio candies, sorbet loaf and dried fruit truffles
Jewish Holiday Baking
Chocolate & cinnamon babka, challah, rugelach, apple strudel, mandelbread, hammentaschen, sufganiot
Layer Cakes and Cake Decorating
Frasier, mocha layer, chocolate layer cake, carrot cake, decorating basics
Linzer tarts, sandwich cookies, tuilles, stained glass cookies, coffee cardamom shortbread, lemon rosemary biscotti, chocolate chunk biscotti
Red pepper tomato, potato leek, carmelized onion and sweet potato, moroccan lentil, mango gazpacho, butternut squash & apple
Healthy Side Dishes
Gingered Cauliflower pie, moroccan carrot salad, tabboule with mint, spinach with pine nuts and raisins, string beans with pepper sauce, whipped parsnip
Salmon with mustard fennel sauce, tuna & onion sauce, salmon with mango salsa, sea bass with saffron sauce, seared tuna with peanut sauce
Spinach and cheese strata, popovers, scones, frittatas
Chicken and Meat
Veal marsala, brisket osso bucco, Persian chicken with dried fruit stuffing, Moroccan chicken couscous