Hands-on 4-session package: Fundamentals of French Pastry – In partnership with Elle & Vire

Start 6 Sat, 10:00 - 14:30

Instructor: Marie Darcy
Date: Starting Saturday, June 6 (4 sessions, once a week, every Saturday)
Time: 10:00 AM to 2:00 PM
Price: $320 for the 4 sessions instead of $385, if you register before Wednesday, May 27.
Rate: $1 = 2’200 LBP

With each registration, get a KitchenLab loyalty card!

WHY THIS CLASS

For every serious home baker, the 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!

We will be partnering with Elle & Vire Professional, pioneer, and award-winning French creamery, to ensure consistent and stable results throughout the apprenticeship.

WHAT YOU WILL LEARN

SESSION 1: TARTS & PUFF PASTRY
Saturday, June 6

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, June 13

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, June 20

 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 glaçage gourmand
– Cake decoration
– Piping techniques

SESSION 4: MACARONS
Saturday, June 27

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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CREATING A SAFE AND HEALTHY SPACE FOR OUR EMPLOYEES AND CUSTOMERS IS OUR HIGHEST PRIORITY
We want you to feel as good about cooking with us as we do about hosting you back!
For the comfort and safety of everyone in our Lab, we are following the health and safety measures communicated by the Ministry of Public Health for all our in-house classes and shopping.
Practicing social distancing and maintaining enhanced cleaning protocols, including regularly disinfecting cooking stations, high-touch surfaces, utensils, and ingredients.

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