Cocina: Hornear: ¡Aprenda a hacer postres franceses, crème brûlée y mucho más!
En esta clase de 4 semanas, los estudiantes crearán 4 postres franceses diferentes desde cero utilizando varios métodos de cocción.
Lisa Taylor
Puntuación media:
4.9
Número de reseñas:(474)
Educador estrella
Qué está incluido
4 reuniones en vivo
3 horas 40 minutos horas presencialesExperiencia de clase
C'est délicieux! Explore the mystery of French cooking with this 4-week class! This camp will include making four different authentic French desserts from scratch each week. 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: Week 1- Creme Brulee Week 2- Apple Galette Tart Week 3- Sweet Crepes with Cream Filling and Fruit Week 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. 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.
Metas de aprendizaje
Students will learn how to cook using several different methods to create fresh French desserts.
Otros detalles
Orientación para padres
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!
Lista de útiles escolares
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 measuring cups/spoons rubber spatula or spoon 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: 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), vegetable oil, 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 archivo disponible al momento de la inscripción
Idioma en el que se imparte la clase
Inglés
Recursos externos
Los estudiantes no necesitarán utilizar ninguna aplicación o sitio web más allá de las herramientas estándar de Outschool.
Fuentes
All recipes provided by instructor upon enrollment.
Se unió el September, 2020
4.9
474reseñas
Educador estrella
Experiencia y certificaciones del docente
Licenciatura desde 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. I have also taught ESL online for the past 1 1/2 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! Reseñas
Clase grupal
65 US$
por 4 clases1 x por semana, 4 semanas
55 min
Completado por 10 alumnos
Videoconferencias en vivo
Edades: 10-15
3-8 alumnos por clase
