Cooking: Baking: French Desserts 4-Day Winter Holiday Camp, Part One!
In this 4-day camp, students will create 4 different French desserts from scratch using various cooking methods.
Lisa Taylor
Average rating:
4.9
Number of reviews:(474)
What's included
4 live meetings
4 in-class hoursClass Experience
US Grade 5 - 8
Beginner Level
C'est délicieux! Explore the mystery of French cooking with this 4-day class! This camp will include making four different authentic French desserts from scratch. Each recipe involves a different aspect of baking or cooking ranging from making a baked creme brulee custard, baked apple pastry with homemade crust, griddle-cooked delicate French crepes and a patisserie-worthy French Trifle dessert. Your friends and family will say, "Mes compliments au chef!" (My compliments to the chef!) Schedule of Classes Includes: Day 1- Creme Brulee Day 2- Apple Galette Tart Day 3- Sweet Crepes with Cream Filling and Fruit Day 4- French Trifle Dessert with Vanilla Cake Class times will include the following instruction: - demonstration and discussion of mixing tools and techniques - demonstration of mixing ingredients - demonstration of preparing recipes for baking or stovetop cooking - instruction on how to prepare and bake using a water bath - modeling how to roll out pastry dough - demonstration of crepe cooking techniques - demonstration of making cream filling - modeling and guiding of trifle construction Students may need time after class to complete the baking/cooking process on some days. It is important that students have some type of electric mixer for this class. It's also important that students have the proper ingredients and tools available in order for their recipes to turn out successfully. Please see the Supply List before enrolling for a list of needed ingredients and equipment. PARENT NOTE: While this is not an advanced cooking class, students must have some prior baking experience and knowledge of how to use measuring cups/spoons, a rolling pin, electric mixer, and how to cut/peel fruit. Students who need extra help are welcome to have supervision in class as long as their helper is off-camera. Please message me before enrolling if you have any questions about this. Thank you! Students who enjoy this class may want to enroll in my Part Two version, https://outschool.com/classes/cooking-baking-4-day-french-desserts-camp-part-deux-cream-puffs-and-more-DgXQbGmP?usid=oyKiRK3c&signup=true&utm_campaign=share_activity_link Limited parental supervision is required for each class since we will be using the oven, electric mixer, microwave, and handling hot pans. Everything that you will need for this class is included in the Supply List section below.
Learning Goals
Students will practice using several different cooking methods using both the stovetop and the oven.
Other Details
Parental Guidance
Limited parental supervision is required for this class since we will be using the oven, stovetop, microwave, sharp cutting utensils, and other kitchen appliances.
Allergy Disclaimer: Most recipes contain gluten and many contain dairy or nuts.
Attendance Reminder: Please note that Outschool policy is that all students on camera and participating in class must be enrolled in the class. If any other learners are present on camera or participating I will have to remove all learners from the classroom until only the learner(s) enrolled are present. These policies are put in place by Outschool for the safety of all learners. Thank you for your cooperation!
Supply List
Exact recipes and ingredient quantities will be provided the week prior to the beginning of each section, usually on Fridays. Basic Kitchen equipment required for all classes: mixing bowls numbered measuring cups and spoons rubber spatula or spoon various baking pans whisk Creme Brulee class ingredients: 3 cups heavy cream granulated white sugar 5 egg yolks vanilla extract salt Required Equipment: 6-8 glass or ceramic ramekins 13x9 baking dish 2-3 quart heavy saucepan whisk tea kettle or pan for boiling water Apple Galette Tart class ingredients: 2-3 ripe apples, any variety (I use Gala) flour, powdered sugar, granulated white sugar, salt, cinnamon, 2 sticks butter Required Equipment: large baking sheet parchment paper/foil/baking mat, whichever you prefer sharp knife and cutting board vegetable peeler rolling pin apple corer/slicer (optional) pastry cutter/blender or cheese grater (optional but highly recommended) Crepe class ingredients: flour, sugar, salt, whole milk, 2 eggs, 1 stick butter, vanilla extract For filling: 4-8 ounces cream cheese, vanilla extract, 1/4 cup powdered sugar whipped cream for garnish (optional) fresh fruit for garnish, student's choice Required Equipment: flat pan or griddle large spatula/turner cooking spray/oil/butter for pan sharp knife and cutting board whisk Trifle class ingredients: flour, sugar, baking powder, salt, butter (1 cup), sour cream (1 cup), whole milk (2 cups), vanilla extract, 4 cups fresh fruit, 2 cups prepared whipped cream such as Cool Whip or whipping cream, 4 eggs, 1 package (3.4 ounces) INSTANT vanilla pudding mix, 1 orange for zesting Required Equipment: trifle bowl or 2-3 quart serving bowl for layering/building dessert large 12x17 or 12x18 sheet pan or TWO 8 or 9 inch cake pans electric mixer sharp knife and cutting board rubber spatula or frosting spreader
1 file available upon enrollment
Language of Instruction
English (Level: A1)
External Resources
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Sources
Instructor will provide recipes upon enrollment.
Joined September, 2020
4.9
474reviews
Teacher expertise and credentials
Bachelor's Degree from University of California, San Diego
I have been baking for over 30 years and specialize in creating delicious pies, breads, and cookies. I have provided professional-grade desserts, pies and cake pops for many birthdays, graduations, baby/wedding showers, and community celebrations.
I am a graduate of the University of California at San Diego with a degree in Political Science. My teaching experience includes homeschooling my own two children for 18 years and teaching online for the past 5 years.
Fun fact about me: I began baking on my own as a latch-key kid in the 80's. Many of my first attempts were completely inedible!
Now, after many years of experience and perfecting my craft, I'm excited to share my passion for baking with young learners! Reviews
Live Group Class
$70
for 4 classes4x per week, 1 week
60 min
Completed by 491 learners
Live video meetings
Ages: 10-15
3-10 learners per class
