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, you will gain the skills to create classic pastry showstoppers—from tarte tatin to chocolate Charlotte to delicate macarons—while learning how preparation methods influence texture, flavor, and form. Restriction: This course may not be taken in addition to MET ML 699; only one may count towards degree program requirements.

Note that this information may change at any time. Please visit the MyBU Student Portal for the most up-to-date course information.