COOKING CLASS
INTRODUCTION TO FRENCH TART MAKING - SUN, DEC 13
- SKU:
- 74474
- Chef:
- Camille Bourdon
- Class Type:
- Hands-On Class
- Event Time:
- 11 AM - 2 PM
INTRODUCTION TO FRENCH TART MAKING | 11 AM - 2 PM
Join French Pastry Chef Camille Bourdon for a hands-on workshop dedicated to crafting elegant, restaurant-quality tartlets. Originally from Provence and classically trained at Paris’s renowned Ferrandi school, Camille brings her expertise and approachable teaching style to this interactive class.
Together you will create two individual tartlets featuring seasonal flavors and classic French techniques. Working step-by-step with Camille, you’ll prepare your own pâte sucrée (sweet tart dough) and learn the foundations of building beautifully layered, flavor-forward tarts. Along the way, Camille will demonstrate key components often found in high-end patisserie.
By the end of the workshop, you’ll assemble and take home two finished tartlets, along with the confidence and skills to recreate them in your own kitchen. You’ll leave with two beautifully finished tartlets and a solid foundation in French tart-making.
All skill levels welcome.
MENU
• Pecan & Vanilla Tart:
Delicate, indulgent, and vibrant, this timeless combination of pecan and vanilla is a favorite on festive holiday tables. We will create the tart shell, a rich pecan cream, and a crunchy pecan layer for the center. The tart will be finished with a vanilla whipped ganache, beautifully piped on top, and a generous touch of pecan praline. A few festive surprises will complete the decoration and bring the holiday spirit to life.
• Mont Blanc Tart:
Let’s revisit this iconic French pastry classic in a refined tart format. We will make a sweet pastry crust, a delicate biscuit, a chestnut insert, and a smooth vanilla cream. We will also prepare the traditional chestnut filling and learn how to create the signature chestnut vermicelli, used to beautifully finish and decorate the tart.
NOTE: use of rhum (alcohol) in this recipe
(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.
