Ultimate Chocolate Tart Class (Intermediate)✩

This tart is the ultimate expression of chocolate! A chocolate butter cookie (sable breton) is a rich gorgeous base that is then topped with whipped chocolate ganache and chocolate cremeux. The chocolate cremeux is a combination of a made-from-scratch creme anglaise mixed with a chocolate ganache for a smooth chocolate bite.

The tart is decorated with raspberries, chopped hazelnuts, and shredded chocolate. All of these are optional though if you want your tart to be nut-free or chocolate only.

The creme anglaise is a bit of a harder sauce which is why this class is geared a bit more towards intermediate bakers. 🙂 I will also be asking participants to make the chocolate ganache that will be whipped up either the day before or at least several hours before the class to give it time to cool fully. This is super super easy and full instructions will be included.

 

Class time: Friday, May 14th

7pm Paris | 1pm EST | 12pm CST | 10am PST LIVE on Zoom!

**Recording available for 72 hours. A link to access this will be sent to participants about 1 hour after the live class ends.

 

What you will learn:

  • How to make creme anglaise, a beautiful sauce used for so many desserts
  • The secrets to chocolate ganache
  • A twist on a tart base: sable breton, a butter cookie form the Brittany region
  • Tips for how to make-ahead
  • Decoration techniques

What’s Included:

  • Recipes for: Pate Breton, whipped chocolate ganache, and chocolate cremeux (includes creme anglaise techniques)
  • 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

Ingredients Needed:

60-70% good quality bittersweet/dark chocolate (Lindt, bar Ghiradelli…), heavy whipping cream, butter, powdered sugar (confectioners/icing), egg yolks, cocoa powder (natural or dutch), all-purpose flour, granulated sugar, whole milk, raspberries (optional), toasted hazelnuts (optional), chocolate shavings (optional) (this will be shown in class using a chocolate bar)

Special Equipment Needed:

An 8″ (20cm) cake pan, 2 piping bags, large round tip (Ateco 808, Wilton 1A, 16mm), short prong star tip (or other star tip!) (Ateco 864/865/866, Wilton 6B)

You can find recommendations for all of these HERE.


FAQ:

What level baker is this for?

This class is geared more towards intermediate bakers because of the creme anglaise.

 

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. A recording of the live class will be sent to participants after it takes place. It will be available for viewing for 72 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 commenting or talking directly with me! There will be time 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 mollyjwilk@gmail.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 about a week before the class. To get a headstart, you’ll find them listed in the description above.

 

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 29 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. 

May 14 @ 19:00
7:00 pm — 8:30 pm (1h 30′)

Versailles

Book Now – 25€


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