{"id":2448,"date":"2026-02-26T11:42:44","date_gmt":"2026-02-26T16:42:44","guid":{"rendered":"https:\/\/www.bu.edu\/foodstudies\/?page_id=2448"},"modified":"2026-08-24T15:40:52","modified_gmt":"2026-08-24T19:40:52","slug":"baking-essentials-from-pate-a-choux-to-showstoppers","status":"publish","type":"page","link":"https:\/\/www.bu.edu\/foodstudies\/programs\/pastry-arts\/baking-essentials-from-pate-a-choux-to-showstoppers\/","title":{"rendered":"Baking Essentials: From P\u00e2te \u00e0 Choux to Showstoppers"},"content":{"rendered":"<div class=\"container\" style=\"padding-top: 0;\">\n<style> \n.bread-links {\n  text-align: left;\n  border-bottom: 2px solid #eee;\n  margin-bottom: 0px;\n  margin-top: 0;\n  padding-bottom: 40px;\ncolor: #003f5b;\n  }\n.crumb{\nfont-size:13px;\n}\n.pull-right{\nfloat:right;\n}\n@media (max-width: 992px) {\n    .bread-links {\n        border-bottom: none !important;\n         padding-bottom: 0px !important;\n        text-align: center !important;\n    }\n   .crumb{\n      display:none;\n   }\n   .pull-right{\n   float:none;\n   }\n}\n@media (max-width: 493px) {\n    .bread-links {\n        border-bottom: none !important;\n         padding-bottom: 0px !important;\n        text-align: center !important;\n    }\n   .crumb{\n      display:none;\n   }\n   .pull-right{\n   float:none;\n  }\n}\n<\/style>\n<div class=\"bread-links\"><span class=\"crumb\">Back to:  \u2190<\/span> <a href=\"\/foodstudies\/programs\/\" class=\"back small crumb\">Programs<\/a>  <span class=\"crumb\">\u2190<\/span> <a href=\"\/foodstudies\/programs\/pastry-arts\/\" class=\"back small crumb\">Pastry Arts<\/a><span class=\"pull-right\"><a href=\"https:\/\/ci.ovationtix.com\/35291\/production\/1265244?performanceId=11763903\" target=\"_blank\" class=\"button solid\" rel=\"noopener\">Register Online<\/a> <a href=\"https:\/\/choosemet.bu.edu\/food-studies\/\" target=\"_blank\" class=\"button\" rel=\"noopener\">Request Information<\/a><\/span><\/div>\n<p><!--\n\n<div class=\"jump-links\" style=\"padding-top: 0; margin-bottom: 50px;\"><a href=\"\/foodstudies\/programs\/\" class=\"button back small\">Back to Programs<\/a><a href=\"\/foodstudies\/programs\/pastry-arts\/\" class=\"button back small\">Pastry Arts<\/a><\/div>\n\n--><br \/>\n<div class=\"callout-container blue\">\r\n<div class=\"callout-photo small\"><img src=\"\/foodstudies\/files\/2025\/01\/callout-Pastry-Arts.svg\" style=\"object-fit: contain;\" alt=\"Illustration of a cake topped with mixed fruit\" class=\"alignnone size-full wp-image-1060\" \/><\/div>\r\n<div class=\"callout-content\">\r\n<h2 class=\"callout-title\" style=\"padding-bottom: 35px;\">Program at a Glance<\/h2>\r\n<ul>\r\n    <li>Hands-On, Home Kitchen-Based<\/li>\r\n    <li>Online<\/li>\r\n    <li>Noncredit or 4 Credits<\/li>\r\n    <li>7 Weeks<\/li>\r\n    <li>Tuition &amp; Fees: $700<\/li>\r\n<\/ul>\r\n<\/div>\r\n<\/div><br \/>\nJoin Pastry Chef <a href=\"https:\/\/www.bu.edu\/foodstudies\/profile\/janine-sciarappa\/\">Janine Sciarappa<\/a> as she takes you around the world in this online class. You will learn the science and method behind p\u00e2te \u00e0 choux for items such as profiteroles, \u00e9clairs, and churros; master classic pie and tart doughs, including p\u00e2te bris\u00e9e, p\u00e2te sucr\u00e9e, p\u00e2te sabl\u00e9e, and pie dough; and develop proficiency with laminated doughs such as blitz puff pastry, traditional puff pastry, and kouign-amann.<\/p>\n<p>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 tatin to chocolate Charlotte to delicate macarons, while learning how preparation methods influence texture, flavor, and form.<\/p>\n<h2>Flexible, Online Pastry Instruction<\/h2>\n<p><strong>Next Course Dates: October 19 &#8211; December 10, 2026<\/strong><\/p>\n<p>If you seek to build upon your foundation in the art of pastry making but need to maintain a flexible, part-time schedule, Boston University\u2019s Baking Essentials: From P\u00e2te \u00e0 Choux to Showstoppers offers a path forward. Study at your own pace over the course of seven weeks and benefit from a dynamic and interactive online format, employing a combination of step-by-step video tutorials and weekly-one-on-one sessions with the chef-instructor.<\/p>\n<p>You will have access to the Blackboard course site, where you can review the week\u2019s videos and recipes at your own pace. Each week of class, you will:<\/p>\n<ul>\n<li>Review instructional videos and printed recipes<\/li>\n<li>Practice and execute recipes at home<\/li>\n<li>Engage in weekly one-on-one Zoom meetings with Chef Sciarappa<\/li>\n<\/ul>\n<h3>Learn with a Professional Pastry Chef<\/h3>\n<p>Baking Essentials: From P\u00e2te \u00e0 Choux to Showstoppers is taught by Pastry Chef <a href=\"https:\/\/www.bu.edu\/foodstudies\/profile\/janine-sciarappa\/\">Janine Sciarappa<\/a>, who has more than twenty years of experience in high-end, professional baking. She earned her certificate in Culinary Arts from Boston University, where she trained under Julia Child, Jacques P\u00e9pin, and Albert Kumin. After completing BU\u2019s Culinary Arts program, Chef Sciarappa went on to work in various high-end pastry shops in and around Boston. Her love of pastry and all things French brought her to Len\u00f4tre in Paris to continue her education. Chef Sciarappa is the core chef instructor in baking for Boston University\u2019s Professional Culinary Arts Program.<\/p>\n<h3>Transform Your Kitchen into a Patisserie<\/h3>\n<p>Following online instructional videos tailored and filmed specifically for this program, you will turn your kitchen into a place where you can experiment, practice, and produce pastries at your own pace. You also have access to a unique online library of pastry lectures, available to you at any time. You will be able to discuss your pastry making experiences via weekly one-on-one meetings with Chef Sciarappa, during which you will review your process from the week, get help correcting your mistakes, and receive constructive feedback and answers to all your questions.<\/p>\n<h3>Take Your Pastry Arts Skill to the Next Level<\/h3>\n<p>Over the course of Baking Essentials: From P\u00e2te \u00e0 Choux to Showstoppers, you will learn the science and method behind p\u00e2te \u00e0 choux for items such as profiteroles, \u00e9clairs, and churros; master classic pie and tart doughs, including p\u00e2te bris\u00e9e, p\u00e2te sucr\u00e9e, p\u00e2te sabl\u00e9e, and pie dough; and develop proficiency with laminated doughs such as blitz puff pastry, traditional puff pastry, and kouign-amann. 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.<\/p>\n<p><strong>Course Materials<\/strong><br \/>\nCourse materials are hosted on <a href=\"https:\/\/learn.bu.edu\/\" target=\"_blank\" rel=\"noopener noreferrer\">Blackboard<\/a>. After your registration is complete, you will receive an email from BU Information Services &amp; Technology with instructions on how to establish your BU account. (You may need to check your spam folder for this email.) Once you have established your BU account, you will be able to access the Blackboard course site.<\/p>\n<p><strong>Academic Credit Option<\/strong><br \/>\nBaking Essentials: From P\u00e2te \u00e0 Choux to Showstoppers is available as an elective for graduate credit in the <a href=\"https:\/\/www.bu.edu\/foodstudies\/programs\/gastronomy-and-food-studies\/ma-gastronomy\">Master of Arts in Gastronomy<\/a> and the Certificate in Food Studies and can also be taken for credit by those who are not matriculated in a degree program at BU MET. Learn how to <a href=\"https:\/\/www.bu.edu\/met\/admissions\/course-registration\/\" target=\"_blank\" rel=\"noopener noreferrer\">register for credit<\/a>.<\/p>\n<h3>Tuition and Registration<\/h3>\n<p>Baking Essentials: From P\u00e2te \u00e0 Choux to Showstoppers is $700, including fees.<\/p>\n<p><strong>Refund Policy<\/strong><br \/>\nA 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.<\/p>\n<p style=\"text-align: center;\"><a class=\"button solid\" href=\"https:\/\/ci.ovationtix.com\/35291\/production\/1265244?performanceId=11763903\" target=\"_blank\" rel=\"noopener noreferrer\">Register<\/a><\/p>\n<h3>Learn More<\/h3>\n<p>Please\u00a0<a href=\"https:\/\/www.bu.edu\/foodstudies\/contact\/\">contact us<\/a>\u00a0with any questions you may have about Baking Essentials: From P\u00e2te \u00e0 Choux to Showstoppers.<br \/>\n&nbsp;<\/p>\n<h2>Explore More Pastry Arts Programs<\/h2>\n<div class=\"includes-container has-2\">\n<div class=\"includes\">\n<div class=\"include\"><img src=\"\/foodstudies\/files\/2025\/03\/Pastry-1-promo-FAW_Pastries-106.jpg\"><h3>Professional Pastry Arts Program<\/h3>\r\n<p>BU\u2019s intensive, 14-week program in pastry arts provides the foundational skills and sensory knowledge necessary for entry level positions in restaurants and professional bake shops.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/pastry-arts\/professional-pastry-arts-program\/\" class=\"button\" rel=\"noopener noreferrer\">Learn more<\/a><\/p><\/div>\n<div class=\"include\"><img src=\"\/foodstudies\/files\/2025\/05\/bake-like-a-pro-promo.jpg\" alt=\"A student measuring baking ingredients on a food scale\"><h3>Bake Like a Pro Class<\/h3>\r\n<p>This hands-on class is designed for beginners and aspiring cooks alike and guides you through the fundamentals of meal preparation, ingredient selection, and proper seasoning.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/pastry-arts\/bake-like-a-pro\/\" class=\"button\">Learn More<\/a><\/p><\/div>\n<div class=\"include\"><img src=\"\/foodstudies\/files\/2026\/02\/baking-essentials-cookies-cake-promo.jpg\" alt=\"Chef Janine Sciarappa teaches a Pastry Arts student how to make dough\"><h3>Baking Essentials: From Cookies to Cake Decorating<\/h3>\r\n<p>In this online class, Pastry Chef Janine Sciarappa will teach you to identify and prepare a variety of cookie doughs, to master both stovetop and baked custards, and to create Swiss and French meringues while understanding differences in peak development.<\/p>\r\n<p><a href=\"https:\/\/www.bu.edu\/foodstudies\/programs\/pastry-arts\/baking-essentials-from-cookies-to-cake-decorating\/\" class=\"button\" rel=\"noopener noreferrer\">Learn more<\/a><\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<p><!--\n\n\n<div class=\"color-bg\">\n\n\n<div class=\"container\" style=\"text-align: center;\">\n\n\n<h2 class=\"bulp-intro-title\">Why BU's Pastry Arts Programs?<\/h2>\n\n\n[bu-include id=\"1376\"]\n\n<\/div>\n\n\n<\/div>\n\n\n--><\/p>\n<div class=\"container other-programs\">\n<h2 class=\"bulp-intro-title\">More Programs<\/h2>\n<div class=\"includes-container has-4\">\n<div class=\"includes\">\n<div class=\"include brown\"><img src=\"\/foodstudies\/files\/2025\/01\/promobox-Grad-Degree-Cert.svg\" alt=\"Illustration of a globe shaped to look like an apple\" style=\"background: #ede2d8; padding: 25px 0;\">\r\n\r\n<h3>Gastronomy and Food Studies<\/h3>\r\n<p>Hone your scholarship around society\u2019s complex relationship with food throughout history.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/gastronomy-and-food-studies\/\" class=\"button\">Learn More<\/a><\/p><\/div>\n<div class=\"include green\"><img src=\"\/foodstudies\/files\/2025\/01\/promobox-Culinary-Arts.svg\" alt=\"Illustration of a cooking pot\" style=\"background: #e5e8dd; padding: 25px 0;\">\r\n<h3>Culinary Arts<\/h3>\r\n\r\n<p>BU\u2019s full-time, chef-taught culinary arts program is the only one of its kind in the country.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/culinary-arts\/\" class=\"button\">Learn More<\/a><\/p><\/div>\n<div class=\"include maroon\"><img src=\"\/foodstudies\/files\/2025\/01\/promobox-Wine-Studies.svg\" alt=\"Illustration of a bunch of grapes\" style=\"background: #e8ccd1; padding: 25px 0;\">\r\n\r\n<h3>Wine Studies<\/h3>\r\n<p>Explore the world of wine with a multi-course curriculum that will enhance expertise.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/wine-studies\/\" class=\"button\">Learn More<\/a><\/p><\/div>\n<div class=\"include yellow\"><img src=\"\/foodstudies\/files\/2025\/01\/promobox-Cheese-Studies.svg\" alt=\"Illustration of a cheese wheel with a slice cut out\" style=\"background: #f7efd8; padding: 25px 0;\">\r\n\r\n<h3>Cheese Studies<\/h3>\r\n<p>Examine the journey of cheese from farm to table, while learning hands-on techniques.<\/p>\r\n<p><a href=\"\/foodstudies\/programs\/cheese-studies\/\" class=\"button\">Learn More<\/a><\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Back to: \u2190 Programs \u2190 Pastry ArtsRegister Online Request Information Join Pastry Chef Janine Sciarappa as she takes you around the world in this online class. You will learn the science and method behind p\u00e2te \u00e0 choux for items such as profiteroles, \u00e9clairs, and churros; master classic pie and tart doughs, including p\u00e2te bris\u00e9e, p\u00e2te [&hellip;]<\/p>\n","protected":false},"author":19676,"featured_media":2450,"parent":513,"menu_order":6,"comment_status":"closed","ping_status":"closed","template":"page-templates\/no-sidebars.php","meta":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/2448"}],"collection":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/users\/19676"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/comments?post=2448"}],"version-history":[{"count":8,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/2448\/revisions"}],"predecessor-version":[{"id":2703,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/2448\/revisions\/2703"}],"up":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/pages\/513"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/media\/2450"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/foodstudies\/wp-json\/wp\/v2\/media?parent=2448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}