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TUESDAY, FEBRUARY 7, 2023 | 6:30 PM

with Chef Ana Saenz of The Magical Spatula

Chef Ana will be back in our HKS Kitchen teaching how to make the versatile pate au choux, a dough which is meticulously cooked over the stove before baking into round puffs or long eclairs. Participants will learn to shape and bake the dough to the proper golden crispiness.  Then learn to hand pipe the filling and dip these delicious pastries into chocolate in this fully hands on skills class. Chef Ana will discuss troubleshooting to avoid your shells deflating so they turn out right every time and the tools you need to recreate these desserts.  Once you’ve mastered this dough and technique, you will be able to create your very own French pastries at home!  Guests will get to enjoy Chef Ana's strawberries stuffed with a mascarpone filling upon arrival as a special treat. Recipes will be provided.

*All class ticket sales are final. No refunds or credit transfers to other classes are available.*


Chef Ana Sáenz, a native of Costa Rica, started baking when she was 4 years old with her grandmother (her inspiration to start her business, The Magical Spatula). She baked all of Ana’s birthday cakes until she was a teenager and thus began Ana’s passion for baking and eventually she decided to make a career out of it. The Magical Spatula was created when she began at Brightwater Culinary School 3 years ago, mainly baking for friends and family. In January 2022 she officially decided to open to the public and hasn’t looked back! Her offerings include custom cakes, fresh pastries, delicious desserts and much more! Chef Ana bakes with high quality and fresh ingredients from local sources and also offers a variety of recipes (some from Costa Rica, some from her grandmother, and some other traditional French/Italian sources). She also offers gluten free, dairy free, sugar free and low carb alternatives. The Magical Spatula incorporates different products for every lifestyle and season in its menu without losing Chef Ana’s beautiful Latin culture.

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