Class time: Tuesday, April 20th
7pm Paris | 1pm EST | 12pm CST | 10am PST Live on Zoom!
**Recording available for 48 hours. A link to access this will be sent to participants after the class airs.
What you will learn:
- The method for making traditional Croque Monsieur with a Versailles twist!
- How to make Bechamel sauce
- Whipping up an easy lemon mousse with cream cheese and whipped cream!
- How to make a homemade vinaigrette
- Make-ahead tips
- Recipes for: Croque Monsieur a la Versaillaise, Endive Salad, Lemon Mousse with Speculoos
- A list of equipment recommendations specific to this class
- Access to a private Facebook group to share your creations, interact with fellow students and ask questions that come up
Bread (sourdough preferred, but any will do, even brioche!), ham slices, 2 pears, 1 apple, 2-3 endives, 3 lemons, heavy cream, full fat cream cheese, granulated sugar, walnuts, dried cranberries, comte or gruyere cheese, whole milk, flour, butter, honey, shallot, nutmeg, speculoos cookies
Electric mixer – that’s it! Well and a small/medium saucepan, cutting board, knife, parchment paper or Slipat
What level baker is this for?
ALL LEVELS!!! This is what my classes are all about: Making French Pastry fun and accessible! No matter your level you’ll pick up lots of great tips that you can apply to all of your baking projects.
What if I don’t have the ingredients/equipment?
Not to worry! You can choose whether you’d like to simply watch and bake later, or bake along with me.
What if I miss the class?
You will be sent a reminder email one hour before the class will start. Unfortunately, if you miss the class, it is non-refundable. You will have the recipes and are welcome to get in touch with any questions you have.
Is the class recorded?
The beauty of the class is that it’s live with lots of fun interaction. There will be plenty of opportunities to ask questions and you can always get in touch after the class via email or on the FB group. In March and April, a recording of the live class will be sent to participants after it takes place. It will be available for viewing for 48 hours. No names will be on the recording and the recording will be almost entirely of Molly during the class. If you do not want your face to be shown, please turn off your camera. This will allow you to rewatch the class to pick up any tips that might have been missed. Also, it’s perfect in case you were not able to attend the class due to the time, so you can view it and bake along.
How do I ask questions during the class?
You can ask questions during the live broadcast on Zoom either by chatting or talking directly with me! There will be at least 10 minutes at the end of each class for questions and you’re always welcome to get in touch with me before or after the class at email@example.com.
When do we get the recipes?
The recipes and a list of equipment recommendations will be emailed to you with the Zoom link to your class at least two days before the class.
What if I have never used Zoom before?
Zoom is super easy. If you haven’t used it before, I recommend clicking on the link a couple of minutes before and Zoom will walk through any necessary set up you need to take.
Can I gift this workshop to someone?
Absolutely! Make a note in the order that this is a gift with their name and email address and I will send them the details for the class and a note saying it’s been gifted.
I won’t be paying in euros. How much is this class?
Your bank or PayPal will automatically convert the amount for you after you place the order based on current conversion rates. You can get an idea of how much this would be by simply googling “25 euros to dollars” (for example). Currently 25€ is about 27 US Dollars.
What payment methods do you have?
You can pay via PayPal, credit or debit card. To reserve your place, click on the “Book Now” button above.
No refunds will be made for virtual classes.