French Pâtisserie: Petit Fours *In-Person* *NEW*
Petit fours are delicate little cakes that originated in France. Their name translates to “small oven” in English as petit fours were baked with the residual heat of brick ovens used for bread making in the past. The bakers would use the lower heat to make pastries, and thus their name was coined. Petit Fours have numerous characteristics, including they are light, delicate, crisp, and refreshing. The common defining characteristic of petits fours is that they can be eaten in one or two bites. In class you will be making two different types including, a mini decorated tart, and a frosted cake with different colors of frosting to decorate. Included in the class is a recipe packet (both printed and .pdf file sent after class) listing tools needed and recipes for items made in class. Instructor: Evelyn Schichner
Sections
PET4-FA24.01
Thursday, 6-9pm. Oct. 17 The cost of tuition includes all food materials and fees.
This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.
Instructors: Evelyn Schichner
Instructor
Evelyn Schichner
Evelyn's culinary journey began early in life, sparked by a deep-seated interest in baking and cooking. Raised in a military family, she was exposed to diverse cultures and cuisines, laying the foundation for her culinary exploration. However, it was her introduction to Julia Child on PBS that ignited her passion for French cooking. Inspired by Julia's authentic recipes and infectious joy in the kitchen, Evelyn adopted a similar approach, emphasizing enjoyment and creativity in her culinary pursuits.
Several decades ago, Evelyn took her fascination with French cuisine to the next level by attending a week-long cooking school in Arles. This immersive experience was so enriching that she subsequently embarked on another week-long class in Paris, where she delved into the intricacies of classic French cooking. Today, she continues to frequent both Paris and the Provence region, eagerly absorbing new techniques and recipes with each visit, expanding her culinary repertoire.
Armed with a wealth of knowledge and a growing library of recipes, Evelyn has adeptly adapted French cooking methods to the American kitchen. Now, she is enthusiastic about sharing her expertise with others, eager to pass on her passion for French cuisine and empower aspiring cooks to explore the delights of French cooking in their own homes.