Spring Galettes *In-Person* *NEW*

How about something different to enjoy this Spring, Fruit Galettes. We will be making a sweet tart crust (French pastry – Pâte Sucrée) and rather than forming it into a tart shell we will make three free form galettes and fill them with different fruits. What to expect: Learn how to adapt the traditional French ingredients techniques for making the Pâte Sucrée to our American kitchen and be creative free forming these fresh and colorful treats!

Included in the class is a recipe packet (both printed and .pdf file sent after class) listing tools needed, recipes for items made in class and recipes for additional items used in class. Instructor: Evelyn Schichner

Sections

Instructor

Evelyn has been interested in baking and cooking all of her life. Growing up in a military family she was exposed to many cultures and cuisines. However, it was first watching Julia Child on PBS that cemented her love of French cooking. Julia not only offered authentic French recipes but she showed how you could have fun the kitchen - something Evelyn practices to this day! A few decades ago Evelyn decided to take her love of French cooking a step further by attending a week-long cooking school in Arles. That experience was so rewarding she attended a week-long class in Paris where she was introduced to classic French cooking. Now she goes to both Paris and the Provence region to take classes. Her knowledge and her library of recipes are continually expanding with each trip. She has been able to adapt the recipes and learned techniques to the American kitchen and is eager to pass on her knowledge to students of the CCAE - while having fun - OF COURSE!