Fundamentals of French Cakes

Category: Food Industry > Food & Beverage 14th Aug 2012 - 16th Aug 2012 , 04:00 PM - 09:00 PM

If youre like us you never get tired of chocolate and we think thats a good thing! Join Chef Della Gossett of The French Pastry School as they introduce you to chocolates endless possibilities in this three-day hands-on coursefrom candies to bread youll be amazed by how versatile this thrilling ingredient can be. Using some of the best white milk and dark chocolates available you will learn how to make a selection of cocoa products including petits fours and cookies like chocolate macarons chocolate clairs and the French version of a brownie chocolate financiers. Chef Della will teach you the perfect chocolaty way to end a meal with a few restaurant-style plated desserts such as Molten Chocolate Cake with Coconut Ice Cream. Ever wonder why your souffl falls? They will solve this mystery for you as you create a delicious chocolate version of the classic French treat. Chocolate can be applied in unexpected ways as well like in the recipe for richly flavored chocolate cherry sourdough. You will also make some chocolate confections including chocolate caramels chocolate banana jam chocolate marshmallow and chocolate nougat. At the conclusion of the class there will be a tasting of all the items produced as well as a grand buffet. All of your creations are yours to take home and enjoy! Event Owner: Anne Kauffmann (at Pastry Chicago)