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Cooking Class: L'heure du Goûter – Favorite French After-School Snacks (Part Two) with Mardi Michels
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If you don’t have the option to pick up a packet of store-bought French cookies or pop by the boulangerie, register for this class where you will learn to make 3 classic recipes: Petits pots à la vanille (decadent vanilla pudding), Raspberry Chocolate Tea Cakes, and Citrus Financiers. A shopping list of ingredients has been provided below and full recipes will be delivered via email the day before the class.
Led by food writer, French teacher, and cookbook author, Mardi Michels, our interactive lesson will have us whipping up these tasty, easy snacks like an expert. Participants will come away with an understanding of how to bring a little bit of French flair to their own after-school snacks.
Interested in learning more? We invite you to join Part One of this series, where we learn to make 3 classic recipes: Financiers à la Pistache (Pistachio Financiers), Biscuits “Lunettes” (Jam Sandwich Cookies), and Torsades au Chocolat (Chocolate Custard Puff Pastry Twists). And in Part Three of this series, we learn how to create Nutella pots de crème, Barquette cookies, and Orange financiers.
- Petits pots à la vanille (decadent vanilla pudding)
- Raspberry Chocolate Tea Cakes
- Financiers aux agrumes – Citrus Financiers
- 1 x 1 tablespoon cookie scoop (optional but useful)
- 1 x small glass with a 3.5cm (1 1/2 inch) diameter base.
- 4 x 1/2 cup/ 125ml ramekins or small yogurt pots
- 1 x 12 cavity mini muffin tin
- 1 1/2 cups (375mL) milk
- 3 large egg yolks
- 1/4 cup (50g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, room temperature
Biscuits "façon Pim’s” – Raspberry Chocolate Tea Cakes
Shopping List for Ingredients (makes 12)
- 1 large egg
- 1/4 cup (50g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/3 cup (50g) all-purpose flour
- 12 teaspoons raspberry jam
- 2/3 cup (113g) semisweet chocolate chips
- 4 tablespoons (57g) unsalted butter
- 1/4 cup (57 g/ 4 tablespoons/ 1/2 stick) salted butter
- 1/4 cup (50 g) granulated sugar
- zest of 1 small lime (1/2 tablespoon)
- zest of 1 clementine (1/2 tablespoon)
- zest of 1/2 lemon (1/2 tablespoon)
- 2 large egg whites
- 3 tablespoons (28g) all-purpose flour
- 1/4 cup (25g) ground almonds (almond meal)
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.
Excellent class , the instructor was easy to follow and she checked in to make sure we were following along. The treats we prepared were delicious!
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