FRENCH PASTRIES WORKSHOP

Enjoy the sweet life of Paris in our delicious workshop dedicated to
preparing Parisian-style pastries found in the finest patisseries in France!

Saturday, October 26^th
10 AM – 3 PM

Skills & Techniques:
Using a Pastry Bag & Decorating Tips
Making Pate Choux Dough I Using Crème Horn Moulds
Using a Springform Pan I Working with a Laminated Dough

Recipes include:

FRENCH STRAWBERRY GÉNOISE CAKE CAKE
– this delicious classic French cake is absolutely gorgeous!,
found displayed with pride throughout France in upscale pastry shops
the Frasier cake comprises layers of moist génoise cake drizzled
with homemade lemon simple syrup, then filled with loads of
sliced fresh strawberries and silky vanilla crème mousseline!

GÉNOISE CAKE
– a fresh baked cake that is light and moist

LEMON SIMPLE SYRUP
– a sweet concentrated reduction of sugar
and tart lemon juice

VANILLA CRÈME MOUSSELINE
– vanilla bean French pastry crème with butter
whipped in to create its light and silky texture

CRÈME HORNS
– buttery layers of crispy, flaky puff pastry dough
cut into strips, wrapped around conical crème horn moulds,
once baked we’ll use decorating bags fitted with a LARGE
star tip and fill with vanilla bean Chantilly crème

VANILLA BEAN CHANTILLY CRÈME
– homemade whipped crème with vanilla beans

FRENCH CRULLER DOUGHNUTS
– pastries made from stiff choux dough, hand piped
into circles like doughnuts, deep fried until golden,
then dipped into our homemade maple glaze

FRENCH PATE CHOUX PASTRY
– choux pastry is a delicate French pastry dough
with a soft, light, airy center and crisp exterior

SALTED MAPLE BUTTER GLAZE
– Michigan maple syrup, warm butter,
powdered sugar and sea salt flakes

TART FLAMBÉE with BACON
– puff pastry tart topped with golden caramelized onions,
fresh thyme from Le Chat’s garden, triple cream brie cheese,
crumbled gorgonzola and thick-cut bacon lardons

$145 per person