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In Person

Master Pastry 2-Day Intensive - Croissants, Éclairs & More for Home Bakers

CLASS ID:
WSSMPA000

Take your pastry know-how to the next level in this hands-on, two-day workshop for home bakers looking to level up their skills! Master the secrets of perfectly risen dough, buttery layers, and show-stopping finishes as you dive into yeast fermentation, lamination, and garnishing techniques. Each day, you’ll bake from-scratch recipes and head home with a box of fresh, bakery-worthy pastries—think éclairs, cream puffs, croissants, tarts, and more!

$489.00
Duration:
2 days
Level:
Beginner
Focus:
Baking
Fri, Jan 30 thru Sat, Jan 31
Limited Seats Available
Enroll Now

Master Pastry

This hands-on, two-day class is designed for students with a foundational knowledge of baking who are ready to refine and expand their skills. The workshop focuses on essential techniques used in professional kitchens, including yeast fermentation, laminated doughs, and finishing methods like glazing and garnishing.

You’ll gain a deeper understanding of how gluten develops and how fats influence dough texture—key concepts for mastering consistently great results. Each day will involve making pastries from scratch, using step-by-step methods that build confidence and precision.

By the end of each session, you’ll take home a box of fresh, bakery-quality pastries such as éclairs, cream puffs, cinnamon rolls, Danish, croissants, and tarts—each with a variety of flaky, tender, and crisp textures. Students will also receive a Wilton Master Pastry completion certificate.

  • Day 1: Eclairs, Cream Puffs, and Cinnamon Rolls

  • Day 2: Danish Pastries, Croissants, and Tarts

Only the courses that are designated as Master Classes are approved by the Illinois Board of Higher Education (“IBHE”). For Wilton Sweet Studio Master Class IBHE terms and conditions, please visit wilton.com/ibhe-terms-conditions.

Suggested Pre-requisites:

  • Students should have basic kitchen knowledge and be comfortable using a scale—a measuring demo will be conducted at the start of the workshop.

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