Harker Heights, Texas February 7-8, 2025
French Sauces
Friday, February 7 · 6-9pm
First Church Harker Heights
2314 Indian Trail
Harker Heights, TX 76548
It’s all about the sauce! In French cuisine, proteins are mainly seasoned simply, using fresh ground pepper and coarse sea salt. However, the sauce brings the flavor magic to the plate, bringing any meat or fish to life.
In the sauce class students will learn mother sauce techniques - hot and cold emulsions, roux, reductions, purées and caramelizations.
Mayonnaise
Vinaigrette
Hollandaise/Bernaise
Béchamel
Sauce brune aux champignons (brown sauce, with mushrooms)
Tomato sauce
Red wine reduction
Caramel à l’orange
Price: $115
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Quiche and Tart Class
Saturday, February 8 · 9am - 12pm
First Church Harker Heights
2314 Indian Trail
Harker Heights, TX 76548
Menu
Quiche Lorraine (Bacon and Cheese Quiche)
Quiche Saumon-Epinards (Smoked Salmon and Spinach Quiche)
Green Salad with Dijon Vinaigrette
Galette aux Pommes (Apple Tart)
Each person will take home their own production.
Price: $99
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Croissants
Saturday, February 8 · 2 - 5pm
First Church Harker Heights
2314 Indian Trail
Harker Heights, TX 76548
After this class, French laminated doughs such as croissant dough and puff pastry will hold no secrets for you!
We will make croissants, but also pains au chocolat (oftentimes referred to as “chocolate croisants” in the USA, or “chocolatines” in southern France) and pains aux raisins (rolls of croissant dough, pastry cream and raisins).
Each person will take home their own production.
Price: $99
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A few years ago nobody knew what a macaron was….now everybody is obsessed with these beautiful, colorful, dainty cookies.
Discover for yourself the secrets of how they are made - and why they are so expensive!
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Learn to master the basic of Pâte Brisée (sablé butter crust) and three classic French tarts:
Tarte Tatin - upside-down apple tart, French comfort food at its finest!
Tarte au Citron Meringuée - Lemon Meringue Tart
Tarte aux Fruits - Fruit tart, filled with crème pâtissière and topped with fresh fruit.
Tarte Amandine à la Poire - almond pear tart
Galette aux Pommes - Apple tart, no tart pan needed!
Tarte au Chocolat - decadent chocolat tart
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One of the most versatile doughs that you can learn; it is used to make éclairs and gougères (a light and airy, yet crunchy sort of popover, with cheese, herbs and bacon) but also Paris-Brest, religiuses, choux, chouquettes, Saint Honoré and more.
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It’s all about the sauce! In French cuisine, proteins are mainly seasoned simply, using fresh ground pepper and coarse sea salt. However, the sauce brings the flavor magic to the plate, bringing any meat or fish to life.
In the sauce class students will learn mother sauce techniques - hot and cold emulsions, roux, reductions, purées and caramelizations.
Mayonnaise
Vinaigrette
Hollandaise/Bernaise
Béchamel
Sauce brune aux champignons (brown sauce, with mushrooms)
Tomato sauce
Red wine reduction
Caramel à l’orange
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A French Dining Experience is a cooking class, a fine dining meal and a cultural learning experience.
The chefs will involve you in certain portions of the mise en place, or meal prep, demonstrate certain techniques and recipes, then teach the art of dressage de l'assiette (plating).
During the cheese course, you will learn many interesting facts that will make you a fromage connaisseur(e)!
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We will be making not only croissants, but also pains au chocolat (maybe you call them chocolate croissants?) and pain aux raisins (rolls of croissant dough filled with raisins and pastry cream).
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It’s no secret that bread is what the French do best; in this class you will discover just how challenging and rewarding it is to make beautiful French baguettes and fougasse.
Baguettes you know about, but fougasse?
Fougasse is a type of bread that comes from southern France that contains olive oil, which besides the toppings (we’ll have a buffet of cherry tomatoes, olives, red onions, bacon, rosemary and gruyere to choose from) gives it a wonderful texture and flavor.