French cuisine is justly famous for its remarkable array of desserts and pastries, with many classic recipes going back hundreds of years. Join French Chef, Patissier and Culinary Historian Chantal Vechambre for a fun, hands-on workshop featuring some of the most famous classic French desserts.
—–
Financiers
Living somewhere between a cake and cookie, financiers are a small golden pastry that is delicious on its own, and the foundation of many other classic desserts. Originally made by Visitandine nuns and known as «gateau de voyage» (“travel cake”), the high fat content and absence of cream meant this treat could last a long trips without refrigeration.
Ile Flottante
Part of the vast legacy of French gastronome Auguste Escoffier, this “floating island” is a classic dessert of Parisian bistros and brasseries. An island of lightly sweet egg white meringue floats on a sea of golden Crème Anglaise (soft, English-style custard), garnished with a drizzle of caramel, toasted almonds or a berries.
Crème Brûlée
An iconic French dessert that has found its way onto menus around the world. The delightful contrast between the cold, creamy custard and the thrill of shattering of the torched caramel crust has delighted countless diners since its inception in the 17th century. More recently, the character of Amélie Poulain reminded the world of the unique charms of this little culinary treasure.
—–
$60 +HST
—–
Chantal Véchambre, originally from Paris, is a chef certified in both French cuisine and Pastry-chocolate. In 2005 she moved to New Brunswick where research in culinary history led her to the Fortress of Louisbourg, where she developed recipes and culinary workshops inspired by the site’s 18th century recipes, culminating in an award-winning book: French Taste in Atlantic Canada, 1604-1758. Now established in Toronto, Chantal pursues food writing and culinary adventures, and professional catering through her company My Creme Caramel.
—–
Every weekend The Depanneur invites a guest chef to host a fun, family-style dinner party.
