Cooking Class: Trendy Parisian Treats for 'Le Café Gourmand' with Mardi Michels

Cooking Class: Trendy Parisian Treats for 'Le Café Gourmand' with Mardi Michels


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(3 learners booked)

Le café gourmand is a dessert trend thought to have started in Paris, where when guests are enjoying post-dinner coffee, their host will provide a selection of pastries and desserts, in bite-sized form. In this interactive class, we will learn how to make these classic French treats for ourselves
Together we will learn to make: 
  1. Mini tartes aux fruits (melt-in-your-mouth from-scratch pastry topped with from-scratch crème pâtissière and fresh berries) 
  2. Financiers (elegant tea cakes made with almond flour)
  3. Chocolate Mousse (a classic French dessert, so easy you’ll want to make it even on a weeknight)
Led by cookbook author and cookery and French-language teacher Mardi Michels, this interactive, hands-on class will give us the confidence to craft classic French sweet treats in mini format to impress all of our guests.

 
Recipes will be provided closer to the event start time, but meanwhile, here is your shopping list: 
For the mousse:
  • 1/3 cup (60g) semi-sweet chocolate chips
  • 1 large egg, separated
  • 1/4 cup (60 mL) heavy (35%) cream
  • 1 tablespoon granulated sugar
For the pastry:
  • 3/4 cup (113 g) all-purpose flour 
  • 1/4 teaspoon salt 
  • 2 tablespoons granulated sugar 
  • 1/4 cup (57g, 1/2 stick) cold unsalted butter
  • 1 large egg yolk 
  • 1 tablespoon heavy cream 
  • for the crème pâtissière:
  • 3/4 cup (180 mL) whole milk
  • 2 egg yolks
  • 2 tablespoons granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon unsalted butter 
  • to assemble the tarts:
  • 6 large strawberries
  • a couple of tablespoons of apricot jam
  • 1 tablespoon boiling water
For the financiers:
  • 1/4 cup (57 g/ 4 tablespoons/ 1/2 stick) salted butter
  • 2 large egg whites
  • 1/4 cup (50 g) granulated sugar
  • 3 tablespoons (28g) all-purpose flour
  • 1/4 cup (24g) ground almonds (almond meal)
  • 2-3 tablespoons jam or preserves
  • 3 whole raspberries (or 6 small blueberries)
Special equipment:
  • 4-6 small shot glasses
  • Electric hand beaters
  • (optional) 2 x small piping bag or Ziploc bag
  • (optional) 2 x small plain piping tip
  • 1 x 12 cavity mini muffin tin
  • toothpicks
  • 1 x 12 cavity regular muffin tin
  • (optional) 1 tablespoon cookie scoop

Mardi Michels is a full-time elementary school French (and cooking!) teacher and the author of eatlivetravelwrite.com where she writes about culinary adventures near and far. Mardi grew up in Australia, lived and taught in Paris for over five years, and now calls Toronto home. In 2014, Mardi and her husband purchased a home in Nérac (southwest France), which they operate as a vacation rental property. They spend as much time in France as they can! Mardi also teaches (mostly French) cooking and baking classes for adults and children (currently online!). Her first book, In the French kitchen with Kids, was published in 2018 (Appetite by Random House).

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

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