It’s national French independence day. Inspired by my first ever catered private chef gig, this class celebrates France with three delicious French recipes that make me feel like celebrating. I’m going over the techniques and skills needed for each recipe including flambe, mise en place, and pate-a-choux. Oui!
In this class:
Gougeres
Vichyssoise
Cherries Jubilee
Watch the Class Below:
More About the Class:
We are making cheesy cream puffs today known as gougeres. Take a standard cream puff dough and transform it with Gruyere cheese, fresh nutmeg, and cracked black pepper to make these puffy addicting appetizers. After our appetizer course, we go to our soup course. Soup du jour today is a chilled creamy potato soup known as Vichyssoise. A name I’m sure you’ve heard, but if I asked you to write it, you may not know how. It’s a very simple potato soup for such a fancy name, but when you strain it right, it’s DELICIOUS! Last of our meals will be dessert. We are turning up the flame on cherries jubilee over a big bowl of vanilla bean ice cream. This cherry compote tastes of vanilla and orange with a sweet-tart flavor that can be used for more than just ice cream.
The Menu:
Gougeres
Vichyssoise
Cherries Jubilee