Fundamentals of French Pastry – 4-session package

Start 28 Sat, 10:00 - 14:30

Instructor: Marie Darcy
Date: March & April (4 sessions, once a week, every Saturday)
Starting Saturday, March 28
Time: 10:00 AM to 2:30 PM
Price: $320 for the 4 sessions instead of $365, if you register before Friday, March 13.
With each registration, get a free cooking class and a loyalty card!

WHY THIS CLASS

For every serious home baker, French pastry represents the ultimate achievement. But to master the techniques, a written recipe can take you only so far — what is equally important is PRACTICE. And what’s better than to learn following a professional’s instructions, learning tips, tricks and secrets to master these fundamentals of French Pastry.
During this hands-on 4-session package, you will learn the recipes of all your favorite desserts.
AND you get to take your creations with you!

WHAT YOU WILL LEARN

SESSION 1: TARTS & PUFF PASTRY
Saturday, March 28

On the menu:
– Lemon tart with Italian meringue
– French Bardaloue tart
– Puff pastry from scratch

Techniques:
– How to make a tangy and creamy lemon curd
– How to make the Italian meringue
– How to bake pears in syrup
– How to make a “crème d’amande”
– How to make a sweet shortcrust pastry dough
– How to assemble the tart
– Piping techniques
– How to make a flaky puff pastry from scratch (tourage à 6 tours)

SESSION 2: CHOUX, PALMIERS & MILLE-FEUILLE
Saturday, April 4

On the menu:
– Choux filled with vanilla pastry cream and topped with craquelins
– Classic mille-feuille
– Sweet palmiers

Techniques:
– How to prepare the choux dough
– How to make a vanilla pastry cream
– How to make craquelins
– How to bake fresh puff pastry
– How to prepare a crème légère
– How to assemble the mille-feuille
– How to bake and shape the palmiers

SESSION 3: ENTREMETS & FRENCH MERINGUE
Saturday, April 11

 On the menu:
– Chocolate and caramels individual entremets
– Rosewater French meringue

Techniques:
– How to make a chocolate biscuit
– How to make a chocolate praline croustillant feuilletine
– How to make a perfect caramel
– How to make a chocolate ganache
– How to make a chocolate whipping cream
– How to make a glacage gourmand
– Cake decoration
– Piping techniques

SESSION 4: MACARONS
Saturday, April 18

On the menu:
– Chocolate macarons
– Caramel macarons
– Strawberry macarons

Techniques:
– How to prepare an Italian meringue dough
– How to prepare 3 fillings: Chocolate, caramel, and strawberry
– Assembling and baking the macarons

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