This course will allow you to discover and master many different techniques through making the great classics of French desserts.
On Fridays, join the French Desserts class to learn how to make basic cake mixtures: Joconde sponge cake, ladyfinger sponge cake, biscuit dacquoise, or Genoise sponge cake. You will also learn to make various creams: french butter cream, diplomat cream, classic pastry cream, mousseline, or Chantilly cream. Last but not least, you’ll learn about the technique for assembling the French layers cake, Entremet, in a ring.
On Thursdays, enjoy the Tarts and Tartlets class to discover the differences between a soft short pastry dough, crumbly sweet pastry dough, and shortbread pastry dough. Bring home the secret of the meringue lemon tart, the Bourdaloue pear tart, or the chocolate ganache tart. The French are fond of tarts and you will be too.
In short, you’ll learn the secrets for satisfying and dazzling even the most discriminating sweet tooth. You will learn some specific techniques, including:
" Foisonner Cr□me au Beurre: Whipping butter
" Bain-marie: (water bath) cooking in a water bath in the oven
" Dresser: Piping out a batter with a pastry bag
" Ruban: Measuring the consistency of the meringue