The French cakes and tarts in this course exemplify the sophistication in French pastry where various textures and flavours combine complementarily to construct an elevated experience.

Building upon the fundamental pastry skills you have acquired, this 6-week course introduces variations on recipes and techniques that are used to reconstruct these classics chosen among the most renowned.

$859 or 31 prepaid points /person
All materials included

Duration: approx. 3.5 hours each lesson

Class Capacity: 4 students minimum; 10 students maximum

The classics:

Lemon Tart - Tarte au citron
Strawberry Cake - Fraisier
Coffee Buttercream Cake - Moka
Seasonal Fruit Charlotte - Charlotte russe
Chocolate Cake with Crispy Texture - Royal
Reversed Apple Tart - Tarte tatin

Topics to cover: bavarian cream, citrus curd, mousseline cream, almond cream, ganache, meringue, pâte à bombe, buttercream, working with puff pastry, pâte sucrée, genoise sponge, ladyfinger, crispy texture in mousse, caramelization, fonçage alternatives, chermisage as decoration, cake layering, cake masking, and decorative piping.

Summer Schedule (Completed)
Every Wednesday, 6:30 PM - 10:00 PM
July 3, 10, 17, 24, 31, August 14

Winter Schedule:
Every Friday except December 18 (Wed), 6:30 PM - 10:00 PM
November 15, 22, 29, December 6, 13, 18

winter 2024 Course Registration