Dear good food lovers and bakers,
I hope you are doing very well and enjoying the springtime with its beautiful and various life celebrations.
In this newsletter you’ll find :
- My new classes program
- the Clafoutis recipe to do with various summer fruits
- the tip of the month for your baking
- News about my training in France
All links are at the end of the newsletter
After 8 weeks of intense perfecting training at the “Ecole National Supérieur de Pâtisserie” in France (French baking school), I am back in South Africa and ready to share with you my new skills and techniques learnt during my perfecting course.
Frozen desert Petits Fours A choux cake
Should you wish to have a look at the school and its various international trainings, here is a link for you.
We were about 40 people from all over the world; Russian, Chinese, Greek, Swedish, Brazilian, Canadian even South African! (a passionate lady from Pretoria) sharing this passion for authentic French patisserie and real cakes sophisticated or just simple easy but most importantly good for the eye and for the palate. Most importantly made from scratch with real and best ingredients…
We did beautiful layered cakes, plated deserts, confections chocolate master pieces, ice creams and frozen deserts, breads etc… It was a festival of flavours, colours and textures.
I am not sure I will be able to recreate all of these items as many of the ingredients, and tools are simply not available in South Africa. But I will do my best to recreate or get inspired from some of them to do my own creations with what we have available here. Indeed we do have some beautiful fruits for example and summer is in our doorstep with its many occasions to celebrate…
I show you the techniques and you come up with your own creations. If you agree please book your class as from now to avoid disappointment.
CLICK here to see the classes calendar
Brownie Caramel & milk chocolate layered cake
Since I came back on 3 September, I have been very busy training passionate individuals and food industry staff in French classic basics and advanced baking.
Dark chocolate & coffee layered cake
The classes I offer are based on one-on-one
hands-on course . But because the demand is high and I cannot extend the day to more then 24h …Also because I have only 2 hands,. So to answer your many requests and shorten the waiting list I have adapted my classes as per the following,
a) I will cater for a maximum of 3 people
per hands-on class.
This way, we still keep the class personal and maintain supervision at all time over the participant to make sure you learn correctly the skills you came for and enjoy your training. You will also have the opportunity to exchange and interact with other passionates like you.
I have also decided to address the many requests of individual amateurs who bake for the love of baking and wish to join ademonstration group classe
b)I will hold for them 2 demonstration group
classes per month.. These classes cater for only 10 people! So book your spot as early as possible to avoid disappointment
CLICK here to see the classes calendar
So except for those who already book a course for 2 or more of their staff for example restaurants or coffee shops, all my classes will cater for a maximum of 3 people per hands-on class. And 10 people per demonstration group class.
This I hope will satisfy your expectations and requests.
I Also will be able to offer you more and vary often the content of my trainings to address your various needs.
CLICK here to see a description of trainings we offer:
CLICK here to see the classes calendar http://www.lilasfrenchcooking.co.za/events/
CLICK here to see the baking tip of the month - http://www.lilasfrenchcooking.co.za/did-you-know/
CLICK to follow me on my facebook page - https://www.facebook.com/LilasFrenchCooking
Cell 078 383 29 29