糕點店兩部分的彈性時間表
在這個為期六週的靈活課程中，我們將學習更多令人驚嘆的法式甜點食譜，您將有機會創建和創新您的食譜並與他人分享您的知識。
Valerie Kosa
平均評分：
4.8
評論數量：(147)
包含什麼
作業
每週 1-2 小時. Learners will need to prepare each set of ingredients prior to the video tutorial. When we make the croissants, they will need to be refrigerated overnight, prior to making them.評估
Learners will receive constructive and positive comments and assistance throughout the class by posting their products in the classroom. They will also have the opportunity to use a rubric to assess their team project as well as the other team projects along the way.我們無法翻譯此文，請刷新頁面並再試一次。
課堂經歷
In this Flexible 6-week follow-up class to Patisserie: Fancy French Desserts, we will make a whole new set of French and French-inspired recipes to delight and impress yourself, your family, and friends and we will take part in a baking challenge to take our skills to new heights. These desserts may look challenging, but you will quickly find that the concepts, once learned are easy to replicate and easy to transfer to new desserts. Learners will be provided with a video tutorial each week and will post their creations as well as communicate with one another via the classroom. Learners will have the opportunity to create six, new and unique French pastries and will also compete in a team challenge throughout the class. Week 1- Chocolate Souffle (with options for raspberry souffle as well) Week 2- Creme Brulee Week 3- Madeleines Week 4- Croissants Week 5- Pat a Choux Dough for Creme Puffs (we will also make Diplomat Cream) Week 6- Pat a Choux Dough for Eclairs (this will be similar to class 5, with options to use different Cream Fillings and Final Challege The Challenge will be a great opportunity to work in teams using a Google Doc to communicate with teammates. Each team will be given a rubric to follow that will include perceived taste, overall aesthetic quality, uniqueness of flavors and decor and final plating presentation. Each team will have the opportunity to create their dessert the same or use a theme to unite their final products. Learners will comment on each team's creations and offer encouraging and uplifting comments for each other. Learners will be given the information sheet, rubric, and timeline during Week 3 of class and will have until Wednesday of the final week to complete it. The winning team will receive a Certificate of their Achievement. Learners will need a madeleine baking pan and ceramic ramekins for creme brulee and souffle. See the required materials section for links. Parents, please be advised that learners need to be adept at using their kitchen and equipment such as a mixer, food processor, and knives.
學習目標
Learners will gain more confidence while working in the kitchen, using kitchen tools and appliances and applying techniques required in making yeast breads, sponge cake/cookies, souffle and creme brulee. These techniques include folding, whipping egg whites, kneading and mixing yeast dough and shaping that dough as well as making a Pat a Choux dough for delicious cream puffs and eclairs. We will expand our pastry cream making skills to include a diplomat cream. Learners will have the opportunity to creatively think and problem solve while creating and plating their delicious desserts and share their experience with others.
其他詳情
父母的引導和規範
This class will use standard kitchen equipment including mixers, food processors, kitchen utensils including knives and will involve utilizing a stove and oven. Learners may choose to use a small kitchen torch for their creme brulee recipe and must be knowledgeable and confident in their use of these materials. Learners who need support are welcome to have a parent off-camera standing by to assist if needed; however, learners are expected to do the work on their own. This class will also include recipes that include potential allergens including wheat, gluten, dairy, nuts, yeast, etc. Please feel free to message me if you need assistance seeking out substitutions for various allergen-containing ingredients such as gluten, wheat, dairy, eggs, gelatin, etc.
供應清單
A .pdf document with recipes will be provided prior to the first class in order to accommodate the current supply chain issues with getting materials. Learners will need access to a hand and/or stand mixer, spatulas, kitchen knives, a food processor, pastry bag and large round pastry tip, cookie sheets, etc. Other equipment or supplies will be listed in the .pdf document provided one week prior to class with all of your recipes. In addition, learners will need the following for specific recipes: 8-ounce Ceramic Ramekins for Creme Brulee and Souffle or similar: (affiliate link) https://amzn.to/37glMto Madeleine Baking Pan or similar: (affiliate link) https://amzn.to/2K19w6X
外部資源
學習者無需使用標準 Outschool 工具以外的任何應用程式或網站。
已加入 March, 2020
4.8
147評論
教師專業知識和證書
德州 教學證書 在 音樂/戲劇/藝術
學士學位 在 教育 從 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! My Patisserie: Fancy French Desserts is one of my most popular classes and it's one of my favorites to teach!評論
現場團體小班課程
US$15
每週或US$90 6 週6 週
有9 位學習者完成此課程
沒有即時視訊會議
年齡: 11-14
