French Cakes
French cakes are very different than what we usually make in the USA - they are more often much lighter, made with fluffy layersof cake or cookie-like “biscuits” such as génoise, joconde, daquoise or cuillère, and usually contain creams that are lightened (in texture, not in calories) by whipped cream or egg white, and stabilized with gelatin.
Stephen F Austin State University - Kitchen Lab
1936 North Street
Nacogdoches, TX 75962
sunday, august 2 · 6:30-9:30pm
Fraisier - Strawberry Sponge Cake
Chocolate Mousse Entremet
In this class we will make small individual fraisiers, a classic strawberry cream cake made with crème diplomate and gènoise, and a chocolate entremet featuring a decadent chocolate mousse on top of a crunchy feuilletine layer and a biscuit dacquoise . Believe me, a new world of desserts will open up to you!
Price: $99
tuesday, august 4 · 6-9pm
Charlotte aux fraises
foret noire
Join Chef Justin making a classic French cake that is particularly enjoyed in the summer, Strawberry Charlotte, a light strawberry mousse wrapped in a wall of airy lady fingers (biscuit cuillère) as well as the emblematic Black Forest Cake - layers of chocolate genoise, cherries and vanilla diplomat cream.
Price: $99
thursday, august 6 · 6-9pm
tuesday, august 11 · 6-9pm
Exotique fruit Pavlova
opera
Have you ever went a long concert or theatre production and became a bit tired and sleepy halfway through? The Opera cake was invented just for that reason, in 1960 by the famous French Pastry Chef Gaston LeNôtre and is a cake of thin layers of espresso infused joconde cake, chocolate ganache and coffee buttercream. Just one bite and you will wake up and say “Ooo-la-la”!
In this class we will also make a pavlova, a light, crispy meringue filled with mascarpone chantilly cream and exotic fruit such as mango, passion fruit and pineapple.
Price: $99