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Cooking Class: L'heure du Goûter – Favorite French After-School Snacks (Part One) with Mardi Michels
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A shopping list of ingredients has been provided below and full recipes will be delivered via email the day before the class. We invite you to discover your next favorite snack food during our second and third installments in this popular cooking class series.
- 1/4 cup (57 g/ 4 tablespoons) salted butter
- 1 large egg white
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 cup (30g) pistachio flour (or pistachios ground in a nut or spice grinder)
- 6 raspberries, halved (optional)
- icing sugar, to serve
- 3/4 cup (113g) all-purpose flour
- 6 tablespoons (85g) salted butter, cold and cut into small cubes
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- Icing sugar
- Jam of your choice
- 1/3 cup (80ml) milk
- 1 large egg yolk
- 1 tablespoon granulated sugar
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon pure vanilla extract
- 1/2 tablespoon (15g) unsalted butter, room temperature
- For the twists:
- 1 x sheet store-bought puff pastry (8 oz, 225g), thawed but chilled
- 3 tablespoons roughly chopped semisweet chocolate or mini chocolate chips
- 1 large egg, lightly beaten for egg wash
- 1 tablespoon boiling water
- 1 tablespoon granulated sugar
- 1 x oval cookie cutter approx. 7 cm (2 3/4-inches) in length
- 1 x plain piping tip 1 cm (1/2 inch) in diameter (I use Ateco #805)
- Small metal sieve (for icing sugar)
- 1 x 12-cavity mini muffin pan
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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