Patisserie: Fancy French Desserts and Pastries
Valerie Kosa
Average rating:4.8Number of reviews:(147)
In this 6 week- once per week class, we will make some of the fanciest French desserts so you can impress your family and friends!
Class experience
See the Class Dates to make sure you are certain of which format of class this one is. It is offered as a twice per week, three-week camp, and a three times per week, two-week class and the usual format is once per week for 6 weeks. Please note, this is a late beginner, early intermediate level class. Learners need to have a basic familiarity with using kitchen appliances independently. Before each class, learners will be provided a pdf recipe with all of the ingredients listed and...
Learners will have fun creating beautiful French desserts while learning their origin and a few French words and phrases too. Learners will have creative control when decorating and making each delightful dessert. Each recipe will be sent out one week prior to class so you will be able to find all of the ingredients. Learners will need to have a basic ability to use the food processor, mixer, stove and oven. Because these recipes are at an intermediate level, learners should have prior experience making homemade cakes, cookies, etc.Please note, because each recipe will take different amounts of time to complete, note that some classes may run over a few minutes. I will do my best to finish on time; however, I want to ensure each learner will feel successful with their creation.
As a young child, I was always interested in France and French culture. I took many years of French in high school and I learned to make most of my French dishes in my early teens by watching French cooking shows, exploring recipes and by testing everything in the kitchen. Growing up, I was responsible for planning and cooking meals for my family two to three times per week. When I lived in Vancouver, BC I was fortunate to have a Parisian who lived in the apartment next door. I would ask questions about French cooking and he would come up to help me perfect my already delicious crepe recipe. The biggest lessons I've learned being an amateur pastry chef is to not be afraid to try, to substitute when necessary and to remember that even if everything doesn't come out perfect, it will come out delicious!
Homework Offered
Learners will need to gather all ingredients and will need to measure and prepare all bowls, dishes, electric tools and have a clean working space.1 - 2 hours per week outside of class
Assessments Offered
Learners will have the opportunity to assess their own work by taste testing it and they will have the opportunity to ask questions and participate in discussion about their work during class. Learners can plate their desserts and take pictures of them for their portfolios or for social media.Grades Offered
Recipes will be provided one week in advance with a list of ingredients and how to measure and prep your baking station prior to class. Petit Fours and Napolean will be semi-homemade, using premade pound cake and frozen puff pastry to save on time. Learners will need to have a hand mixer or a stand mixer, a food processor, cookie sheets and baking pans, a tarte pan or pie pan , small pastry cutters for petit fours and will need to purchase each recipe's ingredient list prior to class. A complete recipe list will be provided prior to each class.
Learners will not need to use any apps or websites beyond the standard Outschool tools.
Recipes are not gluten-free, except for the macarons. Macarons contain almond flour which may be an allergen. Many recipes also include eggs and dairy.
Average rating:4.8Number of reviews:(147)
I have always been a teacher and explorer and received my bachelor's degree in music education in 2000. Teaching in the public school system as an accomplished band director for nearly a decade was rewarding; however, I wanted more for myself and...
Group Class
$120
for 6 classes1x per week, 6 weeks
90 min
Completed by 288 learners
Live video meetings
Ages: 11-14
7-12 learners per class
