| Day | | Menu Items |
| | |
| Monday | | Classic Chocolate Éclairs, Chantilly Cream Puffs, Chocolate Ganache |
| | Éclairs are creamy chocolaty French pastries that have been enjoyed in France since the early 1500’s. We will unlock the secrets to this dessert specialty. We will also make a delicious Chantilly cream and decadent chocolate ganache to top our éclairs. |
| Tuesday | | Mini Beef Wellingtons, Herb & Cheese Turnovers, Chocolate Soufflés |
| | | Several different cooking techniques will be learned in the construction of these mini beef Wellington’s that are always the first to be finished at any buffet presentation. We will learn the versatility of eggs in creating chocolate soufflés which are over 190 years old. |
| Wednesday | | Stovetop Crème Brulee, Meringue Kisses, Parker House Dinner Rolls |
| | | We continue to learn the techniques to make classic French desserts. We will make a quick simple stove top crème brulee that is just as delicious as a traditionally baked brulee. Meringue kissed and Parker House dinner rolls are also covered today. Parker house dinner rolls are over 150 years old! |
| Thursday | | Lemon Curd Tartlets, Chocolate Mousse, Hawaiian Sweet Bread |
| | | More techniques are explored today as we learn how to make tangy lemon curd tartlets. We will also make chocolate mousse which is a delicate balance of texture and creaminess and another old recipe dating back as early as 1894. |
| Friday | | Down Home Chicken Pot Pie, Classic Tart Tatin, Quick Caramel |
| | | Chicken pot pie can find roots as far back as the Roman times! We will look at how it has transformed for over 2000 years! The apple tart we will make is the French counterpart to the traditional American apple pie that is baked upside-down. Plus, we will whip up a quick and yummy caramel sauce to drizzle over fresh apples. |
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| All menu items subject to change. |
