COOKING CLASS
THE ART OF FRENCH MACARONS - SUN, JUNE 7
- SKU:
- 72470
- Chef:
- Camille Bourdon
- Class Type:
- Hands-on Class
- Event Time:
- 11 AM - 2 PM
THE ART OF FRENCH MACARONS | 11 AM - 2 PM
Join French pastry chef Camille Bourdon for a hands-on workshop dedicated to mastering the art of macarons. 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'll learn to make macaron shells using the Italian meringue method. Working in pairs, participants will mix, pipe, and bake their own shells under Camille’s guidance. While the shells bake, the class will prepare two types of fillings, gaining insight into flavour combinations and techniques used in high-end patisseries. By the end of the session, you'll assemble your own batch of delicate macarons to take home and enjoy, along with new skills to recreate them in your own kitchen! All skill levels welcome.
MENU
• Italian Meringue Macaron Shells:
Prepare smooth, crisp macaron shells using the Italian meringue method,
focusing on techniques for proper mixing, piping, and baking.
• Lemon Curd Filling:
Craft a rich, velvety lemon curd filling ideal for pairing
with classic macaron shells.
• Red Berries Gelée Filling:
Make a fresh raspberry gelée with a balance of tartness and sweetness,
perfect for a vibrant and fruity macaron center.
• Macaron Assembly and Finishing Techniques:
Assemble your macarons with both fillings, while learning tips for resting, storing,
and presenting your finished treats.
Menu items are subject to change based on availability.
(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.
