French cakes are very different than what we usually make in the USA - they are more often much lighter, made with fluffy gènoise, or sponge cake,
and usually contain creams that are lighted (in texture, not in calories) by whipped cream or egg white, and stabilized with gelatin.
In this class we will make small individual fraisiers, a classic strawberry cream cake made with crème diplomate and gènoise, and a chocolate mousse entremet. Believe me, a new world of desserts will open up to you!
For ages 13 & up. Attendees not yet 16 must be accompanied by an adult. Each attendee must purchase a ticket.
