Baking From the French Kitchen: Financiers and Madeleines

Code: CW21087

Dates: March 31, 2020

Meets: 9:30 AM to 12 N

Sessions: 1

Course Fee: $55.00

Sorry, we are no longer accepting registrations for this course. Please contact our office to find out if it will be rescheduled, or if alternative classes are available.

Madeleines are small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Although easy to achieve, the success of the perfect Madeleine resides in its beautiful bump. Financiers, a French almond cake, flavoured with beurre noisette, are usually baked in a small mold as well. Unlike madeleines, they can be kept for several days thanks to their softness and richness. In this part demonstration, part hands-on class, learn the secrets of making these famous French pastries.
Fee: $55.00

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Olga Fraimbault

Olga studied pastry in Paris after a Business Degree. She obtained a certificate in French Pastry specialties, Chocolate and Ice Cream. She had the opportunity to work with the pastry Chef of Chamber of Senators in Paris - 06 and Hediard, one of the finest catering and restaurant in Paris, Place de la Madeleine. She is teaching basics of Pastry recipes to students at the French International School in Bala Cynwyd. She wishes to extend her classes to the Public Schools.



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