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Cooking Class: 'Galette des Rois' – An Iconic French January Dessert with Mardi Michels
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- 1/2 cup (113 g) salted butter
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup (100 g) almond meal
- 2 x rolls store-bought puff pastry (approx. 400 to 500 g)
- 1 large egg
- 1 dried bean or fève (see note*)
- 1 paper crown
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.
I had a wonderful time and am anxiously waiting for our galette to reach room temperature. Mardi is a delightful teacher who helped me to feel relaxed and competent.
Mardi is well-organized, easy to follow and has delicious recipes. And makes the class fun and interesting.
I enjoyed the class and Mardi was very helpful and clear in her directions. My galette looked amazing when it came out of the oven but next time I would be more careful to heed Mardi’s warnings of what to be careful not to do.
I would have liked to have received the ingredients and the full recipe sooner than was provided for this class. It takes time to collect the ingredients and be comfortable with the recipe.
Thank you for organizing this special Zoom cooking class.
Joyce
Mardi was engaging, very clear with the instructions and made the recipe easy to follow. I will definitely be trying to make a Galette on my own!
Excellent guidance though out the event (didn't bake along) with having confidence to try it on my own. The almond filling sounds Devine.