By Melissa Enaje and Theresa Hynes
The Baking Club at St. Agnes Academic H.S., College Point, spent an “Afternoon in Paris” creating various French desserts.
“I joined the Baking Club because I wanted to socialize and I thought it was very fun,” said Olivia Vitrano, freshman. “My dream is to become a chef and go to culinary school. It was nice to do something that I love.”
Under the direction of pastry chef and St. Agnes alumna, Elyse Fonseca, the students followed different recipes in order to craft the sweet treats inspired by the French cuisine.
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Chefs In Training
The pastry chefs in training made pâte à choux which is a light pastry dough consisting of butter, water, flour and eggs.
They used the dough and filled it with a rich, creamy filling and topped it with fresh pastry cream and voila – delicious eclairs.
An afternoon in Paris wouldn’t have been complete without custom made citrus madeleines. Students baked the small sponge cakes with a distinctive shell-like shape and completed the French cookies by dipping them in chocolate.