Cooking Class: Pastry Making 101

Learn how to craft gourmet pastries in this hands-on cooking class with Chef Crys. She'll share with you the secrets of pie dough as you handcraft three different kinds of sweet pies from shared ingredients. Up first, you'll prepare a stunning apple galette with a salted caramel glaze. Then, you'll learn how to bake a European classic as you prepare a cherry and almond frangipane tart. Finally, Chef Crys will show you how to whip up a berry crumble tart topped with a crunchy walnut and oat topping. 


Gala Apple Galette With Salted Caramel Glaze 

With flour, sea salt, butter, condensed milk and sugar

Cherry Almond Frangipane 

With flour, sugar, butter, cage-free eggs orange, almonds and vanilla

Berry Crumble Tart 

With almonds, cinnamon sticks, walnuts, rolled oats and lime

  • Minimum Guests 2
  • Maximum Guests 4
  • Event Duration 3 hours
  • Activity Level
    Activity Level
  • LabelsBeginner, Date Night, Fun, Baking, Vegetarian

Reviews Guests Left For Other Experiences

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03 Sep 2023

My group had an amazing time with Chef Crys she was really informative and the venue was just as amazing wine and pizza making couldn’t top it

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05 Aug 2023

It was fun and Chef Crys was a great hostess. However for the cost per person, I was very disappointed that the “homemade pizza” did not include fresh made pizza dough. Even using prepackaged dough would have been better than store bought naan bread for $50/person.

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30 Jul 2023

Awesome class! Super engaging, fun, and educational. Not to mention great pizza

$ 85 Per person

all-inclusive: 3-hour class, meal and taxes.

This class does not have any dates.

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Meet your chef

Chef Crys
Chef Crys Verified chef

Chef Crys is a health and wellness coach, chef and pastry chef who has been in the culinary arts industry for 15 years. She is passionate about creating organic, plant-based foods and desserts, and using pesticide-free produce in her dishes. She has even partnered with school districts to teach students the value of  organic cooking and transitional eating, priming her teaching skills for leading cooking classes. 

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