French Pâtisserie: Opera Cake *In-Person* NEW*
The French Opera Cake, or "Opéra Gâteau”, originated in Paris in the 20th century. Pastry chefs Cyriaque Gavillon and Louis Clichy created this masterpiece, a hallmark of Parisian luxury. It consists of layers of jaconde sponge cake, coffee syrup, buttercream, chocolate ganache and chocolate glaze. And to give it that classic signature - chocolate to write with on top! In this class you will learn how to make the components, assemble them, and finish with a shiny chocolate glaze. And, if you are adventurous, write “Opéra" on your masterpiece in chocolate to finish that classic look! 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
OPCK-FA24.01
Thursday, 6-9pm. Nov. 21 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.