Patisserie Flex Class: Fancy French Desserts
In this six week flex class, learners will be teaming up to create famous French desserts using a variety of cooking and baking techniques.
Valerie Kosa
Average rating:
4.8
Number of reviews:(147)
What's included
Homework
1-2 hours per week. Learners will need to prepare the ingredients for each week's dessert and will need to create that dessert using the video to assist them with each step and with tips and tricks and present it visually through video or picture in the classroom. Learners will work together using FlipGrid and can work together on their Macaron challenge to create the best flavor combination and decoration.Assessment
Learners will assess their own creations by tasting them and evaluating the steps as they go. Learners will also be using a rubric to evaluate each team's macaron recipe. I will evaluate based on classroom comments, pictures as well as through assisting each team to create their project.Class Experience
In this flex class, learners will be given six different recipes to create in their kitchen using techniques such as tempering, folding, whipping and piping. There will not be any live classes and learners will be provided with a video each week detailing the making of each new dessert and providing tips, tricks and offering substitutions. Each week, I will offer time where we can meet in the classroom to answer any questions, get help finding substitutions or experimenting with different flavors. Learners can offer suggestions and tips to one another. Learners will be given creative freedom to add flavors and decorate as they desire allowing their vision to come across. By presenting their delectable desserts through pictures and classroom commentary, learners will be able to interact and learn from one another. We will also use FlipGrid in order for learners to group together in a challenge where they will be working together in teams of 2 to create the most unique and delicious macarons. All learners will be given a set of criteria and based on pictures and/or video they will be able to "judge" each group's macaron flavor and plating to discover who will be our class "Macron Maker Extraordinaire" receiving both title and a certificate! The Six Recipes that we will pursue in this class are as follows: 1- Crepes 2- Strawberry or Chocolate Mousse in Chocolate Cups (dark, milk or white) 3- Mille Fuille (Napolean) using a traditional French pastry cream 4- Tarte Aux Pommes (Apple Tart) 5- Macaron 6- Petit Fours Please note, this is an intermediate level course and learners need to be familiar with basic techniques using a mixer, food processor or blender and using a stove or oven safely. Starting the week prior to the beginning of this session, learners will receive a pdf with the first week's recipe. Each week, learners will be provided with the video, the next's week's pdf recipe. By week 2, learners will be put into their challenge group and will be given the recipe so they can begin planning their flavors and presentation. Week 5 is Challenge Week, where learners will be presenting their flavorful macarons and Week 6 we will determine our winning team and we will discuss the best ways to decorate and to serve Petit Fours.
Learning Goals
Learners will learn how to make delicious French pastries, using traditional methods such as whipping, folding, tempering, decorative slicing and will learn how to decorate and present their dishes for friends and family. Learners will be able to adapt recipes using their own flavor combinations and decorations. Learners will work together in teams to create the best flavor combinations for macarons and will learn to evaluate and offer feedback by becoming "pastry judges."
Other Details
Parental Guidance
Please note, this is an Intermediate level pastry class and learners will be using a mixer, a food processor or blender and they will be using the stove, oven and utensils such as knives and glass or stainless steel bowls.
Also, please be aware, these recipes may contain allergens such as dairy, gluten, eggs, almonds, gelatin, strawberries and apples. If you have any concern, please let me know and we can work together on substitutions. For instance flour can be replaced with 1 to 1 gluten-free flours, dairy can be replaced with almond or coconut milk, etc.
Supply List
Beginning the week prior to the start date of class, I will begin posting recipes. Each week on the starting date of class, I will post a video and comments as well as the next week's recipe. Week 2, you will receive your challenge recipe in addition to the next week's recipe as you will begin working on your macaron challenge. I will also post a video explaining the challenge. You will receive each recipe at least one week in advance so that ingredients can be purchased. In addition, you will need 2-4 pastry bags with a #1A tip. You will need access to a mixer, stove, oven, food processor or blender and several bowls, spatulas and spoons. You will also need 2 cookie sheets, parchment paper (optional), cooling racks (optional), a muffin pan and paper muffin liners. If you need assistance finding any of these items, I will be happy to post links for you.
External Resources
In addition to the Outschool classroom, this class uses:
Joined March, 2020
4.8
147reviews
Teacher expertise and credentials
Texas Teaching Certificate in Music/Theater/Arts
Bachelor's Degree in Education from University of North Texas
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!Reviews
Live Group Class
$18
weekly or $108 for 6 weeks6 weeks
Completed by 195 learners
No live video meetings
Ages: 11-14
