COOKING CLASS
FRAISIER CAKE: CLASSIC FRENCH PATISSERIE - SAT, JUN 13
- SKU:
- 72473
- Chef:
- Camille Bourdon
- Class Type:
- Hands-on Class
- Event Time:
- 11 AM - 2 PM
FRAISIER CAKE MASTERY: CREATE A CLASSIC FRENCH PATISSERIE | 11 AM - 2 PM
Join French Pastry Chef Camille Bourdon for a hands-on workshop dedicated to crafting elegant, restaurant-quality cakes. Originally from Provence and classically trained at Paris’s renowned Ferrandi school, Camille brings her expertise and approachable teaching style to this interactive class.
Working step-by-step with Camille, you’ll prepare your own cake and learn the foundations of building a beautifully layered Fraisier cake.
Combining demonstration and hands-on practice, we will create the different components of a refined Fraisier:
- A light and airy génoise, delicately soaked in vanilla syrup
- A smooth vanilla diploma cream
- Fresh strawberries enhanced with a hint of basil
- A delicate vanilla whipped cream
- Strawberry trimming
By the end of the workshop, you’ll take home your own cake, along with the confidence and skills to recreate them in your own kitchen. All skill levels welcome.
SKILLS LEARNED:
- Making a light and airy génoise
- Making a zero-waste strawberry-basil syrup
- Mastering pastry cream and diploma cream
- Assembling the entremet in a ring mold
- Piping techniques and decorating the entremets
(Picture shown is for illustration purpose only)
Camille grew up in the south of France, in a small town in Provence, where she discovered and learned the basics of cooking and pastry-making surrounded by her family. After starting business studies, Camille realized that only one thing truly interested her: improving and perfecting her culinary skills. Naturally, she moved to Paris and joined the Ferrandi school to train in pastry alongside the best. It was in Paris that she also held her first position, at the restaurant Le Drugstore on the Champs-Élysées.
Camille arrived in Vancouver three years ago and was working at Ladurée, where she created and crafted high-end French desserts, especially macarons. Today, she is pursuing her career by sharing her passion and knowledge with a wide audience.
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