During 2020, I actually had the time to jump into making french pastries. It was a quieter time, and after my many trips to France, I decided that it was time to make des pâtisseries françaises chez moi !!
French pastries are not hard!! Sure, there are techniques to learn and mistakes to be made, but that’s part of the learning process. As mon professeur français tells me, «La perfection n’existe pas.» … Perfection does not exist … everything is a process.
What I have found is that if you want to love something (I wanted to love making des pâtisseries françaises), just start!! Take the time to understand the process, do the process, and make course corrections as needed to achieve whatever it is … with a little bit of time, patience, and determination, you will succeed, and you will love the thing that you knew you would love all along!
Believe me, if I can do it, YOU CAN DO IT!! And guess what, I have enough patience for both of us to get you past the initial reluctance. I’m here for you! Let’s make some French pastries ensemble (together)!!!
The following are French pastries that I would love to share my savoir-faire (know how) with you. Depending on the pastry and the techniques involved, a class could last from 3.5 hours to 5 hours.
Just for fun, click here for some general cooking vocabulary in French (Vocabulaire de cuisine).
Pastry class pricing can be found on the Your Level page. (click here)
French macarons. (Les macarons français.) These delicate, elegant cookies have a reputation for being hard to make … not my experience at all. It just takes a little time, a little technique and a little patience.
Profiteroles. These tasty dessert treats are surprisingly easy to make, and the basic pastry used is very versatile, in that you can make a dessert, or a savory treat.
Lemon Mousse with chocolate truffles. (La mousse citron avec des truffes au chocolate.) Lemon, raspberries and chocolate … there is not a more perfect flavor combination.
Cherry hand pies. (Les tartes aux ceries.) So rustic, so tasty. Reminiscent of old fashion “fried pies,” these baked treats will just make you smile.
Peach (or cherry) tart. (La Galette aux pêches (ou aux cerises.) This seasonal tart can be made with peaches or cherries. In our class you will make individual galettes and receive instruction to make the large galette.
Almond Rasberry Financier. (Le financier aux amandes et aux framboises.) This almond tart has a crisp exterior with a deliciously soft interior. In our class you will make individual financiers and receive instruction to make the large financier.
Provençal orange polenta cake. (Le gâteau provençal à l’orange et à la polenta.) Have you ever blitzed whole orange cuties? Peel and all? Much to my surprise, the peel and all give this rustic cake a delightful taste. In our class you will make individual gâteaux and receive instruction to make the large gâteau.
Shortbread biscuits with strawberries and pastry cream. (Les tartelettes sablé aux fraises et la crème pâtissière.) These delightful little sablés are delicious and elegant at the same time.
Chocolate Soufflés. (Les soufflés au chocolat.) Oui, j’adore le chocolate!!
You might think that making a soufflé is very complicated … not at all!!
These do not travel well, so we will have to eat our finished product before we call it a day!! I can’t wait!!
And last but not least, Les baguettes françaises (French baguettes)!!
Need I say more?
Let me know what interests YOU!! We will find a date and time to get you started on your
aventure pâtisserie français!
**Just a little note … I am vegetarian, which is absolutely not a problem when making French pastries which include milk, butter, and eggs. To try to make these pastries vegan, could affect the final product … not sure how vegan butter affects the “flaky-ness” of the pastry, not sure how vegan “eggs” (flaxseed meal + water) affects the consistency. I often use organic unsweet soy milk as a replacement for whole milk, with very good results. Not sure there is an adequate replacement for real cream, and real cheese. If vegan options are an interest for you, I’m happy to give them a try, but I don’t want you to be disappointed with the final product … just something to consider.**