French Patisserie Cooking: Learn to prepare a large selection of French cakes and pattiserie (same as the ones you buy in Pastry shops!) Some petit-fours and chocolates are also taught. Take three French desserts home at the conclusion of each class!
French Pattiserie: 7.10 PM to 9.25 PM . Starting: 06 February 2003
Course Code N º 1034 G . Teacher: Mr L. Villiong
Cost $ 180 (9 sessions) ingredients extra from week 2
French Patisserie Cooking (Menu sample)
Week 1:
Cooking demonstration and four course dessert meal onlyGateau Opéra from Paris
Plums Claffoutis from Quercy
Coconut Cream Custard from French Polynesia
Celebration Chocolate Truffles with Roasted Nuts
Week 2:
From week 2 to 9 all classes are practical and desserts taken homeCoconut Cream Custard from French Polynesia
Plums Claffoutis from Quercy
Celebration Chocolate Truffles with Roasted Nuts
Week 3:
Gateau Opéra from Paris
"Briffaut" Style Charante Brioche
Brittany Butter Biscuits
Week 4:
Grand-Marnier and Mandarins Gateau
Baked Bananas Creole Style
Spice Nuts Palmiers Petit Fours
Week 5:
Périgord Hazelnut and Honey Cake
Blueberries Tartlet from Lorraine
Strawberries Grand-Marnier
Week 6:
Pithivier Almond Cake
Chocolate Éclairs
Soft Cheese (Hearts) with Passion Fruit Coulis
Week 7:
Corsican Stuffed Pancakes with Chestnut Cream
Milk Chocolate Mousse
Almond Macaroons
Week 8:
Citrus Cold Soufflé
Pistachio Roulade Cake
Hazelnuts Madeleine of Commercy
Week 9:
Coffee Baked Custard Cream
Pièce Montée (French Wedding Cake)
Caramelized Oranges
French Patisserie Cooking (Menu 3)
Week 1: (Cooking Demonstration and "dessert meal" only)
Lime Cream Brulée
Coconut "Antilles" Style Cake
Strawberries Tartlets
Icy Chocolate and Pecan Nuts Truffles
Week 2: from week 2 to 9 all classes are fully practical and desserts taken home
Lime Cream Brulée
Coconut "Antilles" Style Cake
Icy Chocolate and Pecan Nuts Truffles
Week 3: Strawberries Tartlets
Apricot "Mousseline"
Chocolate Filo Triangles
Week 4: Rhubarb and Apples Upside Down Cake
Chocolate Crêpes
Coffee Madeleine of Commercy
Week 5: Far Breton
Raspberries Charlotte
Mini Cream "Swans"
Week 6: Dark Chocolate and Pine Nuts Tart or Tartlets
Sweet Millas (fried Semolina pudding) from Toulouse
Orange and almonds Petit Fours
Week 7: "Imperatrice Eugenie" Rice Pudding Cake
Apples Claffoutis
Chocolate Deep Strawberries
Week 8: Burgundy Style Cream Cheese and Honey Tartlets
Sabayon of Fresh Fruits and Sorbet
Mini Chocolate Truffles Cakes
Week 9: Aubergine and Apples Tatin
"Piquenchâgne" (Pears Cake)
Fruit Skewers and Fruits Coulis
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