ARTISAN CLASSIC BREADS of FRANCE WORKSHOP

CLASSIC BREADS of FRANCE
French Baguettes I Savory Crepes I Pane Perdue
This bread baking workshop will unveil the mystery and techniques to
making a variety of classic artisanal French breads. Create crusty breads
with chewy centers via flour varieties and a homemade starter,
a steam effect in your oven, water and dough temperatures.

Sunday, November 15th
10 AM – 3 PM

Skills & Techniques:
Working with Yeast I Homemade Bread Starter
Baguette Stretch Fold I Cold Retarding
Shaping I Proofing I Punching Down I Scoring with a Lame
Using Linen Couche I Loading Bread in the Oven
Using a Bread Peel I Baking on a Stone Slab I Steaming
Kneading by Hand & Mixer I Windowpane Test

Recipes include:

ARTISAN CRUSTY FRENCH BAGUETTES
– the most famous bread of France, a baguette is a long,
thin loaf of French bread made with the addition of
a traditional French Pâte Fermentée starter,
with a crispy, golden crust and soft, chewy interior

PÂTE FERMENTÉE STARTER
– a bread starter that enhances flavor and texture

CLASSIC SAVOURY CRÊPES
 – originating in Brittany France in the 13th century, crêpes
‘French-style pancakes’ are a very thin type of batter bread.
We’ll be making a savoury crêpe batter, chilling it in the
refrigerator to enhance the batter’s flavor and more importantly
give the flour a chance to fully hydrate, allowing the glutens to
relax and create that wonderfully soft and tender texture!

CHICKEN ‘Forestiere’ CRÊPES
– savory buckwheat crêpes stuffed with our
homemade chicken and gruyere forestiere filling,
served finished in a classic crêpe fold,
garnished with finely chopped fresh chives

BUCKWHEAT CRÊPES
– ultra thin savory buckwheat crêpes
with irresistible buttery crisp edges!

FORESTIERE CRÊPE FILLING
– a creamy crêpe filling of sautéed shallots, garlic
and sliced button mushrooms, deglazed with dry sherry,
then finished with tender rotisserie chicken breast,
shredded gruyere cheese, fresh rosemary
and ribbons of organic baby spinach

PANE PERDU ‘Crème Brûlée’ FRENCH TOAST
– this is the ultimate French toast!, the ‘real deal’ French toast!,
what to do with day old baguette bread, make pane perdu of course!,
homemade baguette bread soaked in an egg custard base,
cooked on a nonstick griddle until golden, finished with a sprinkle
of granulated sugar that we’ll brûlée with a kitchen torch
creating a caramelized crackle crust (think crème brûlée),
then served with a homemade salted caramel sauce
and dollops of Chantilly whipped crème – ooh la la!

SALTED CARAMEL SAUCE
– decadent, golden caramel sauce
finished with a pinch of Maldon sea salt

VANILLA BEAN CHANTILLY CRÈME
– fluffy clouds of homemade whipped cream
with vanilla bean paste (add sour cream!)

$145 per person