Tarts and soufflés are the ultimate French dessert though rarely perfected. Learn the ABC of successful sweet and savory soufflé making with all its tips and tricks and most importantly, perfect techniques!
DurationTarts and soufflés are the ultimate French dessert though rarely perfected. Learn the ABC of successful sweet and savory soufflé making with all its tips and tricks and most importantly, perfect techniques!
The French say a soufflé is half raw in its center, but restaurants today mostly serve a soufflé likened to a chewy hot-air-balloon. Many don’t know how to make and build a soufflé leaving them hopelessly eggy and overcooked. In this workshop, you learn how to perfect this art and create hot air creations that rise perfectly without becoming chewy and overcooked.
We will round this class up with cooking some of the most famous French restaurant tarts such as Lemon Tarte, Tarte Fin apples, Chocolate Tarte, Pear and Almond Tarte, Tarte Tatin, caramelized Nut, and Berry Tarts and Treacle Tarte taking you into dessert heaven! Your dinner party will have a finale like a Mozart opera!
Soufflé perfection and classic restaurants tarts
Master your cooking skills at Trupp- The Chefs Table cooking school with Three Hat Michelin star international three-hat chef Walter Trupp.
We offer a wide range of hands-on cooking classes, Corporate Team building events, and a 16-week Home-Chef Cookery Course.
Cooking Classes are fun, hands-on, in small groups up to ten, and suitable from the beginner to the more accomplished home cook and accommodate many a nationality of flavors! Classes are held in the evenings and on the weekend.
Online Cooking Classes are available and suitable for the beginner and everyday home cook, the home entertainer, and aspiring Michelin Star Chef.
A very inspiring new class from iconic chef Mark McNamara. Mark’s ability to connect with the flavours of the South of France region are magnificently showcased and taught in this special limited edition class.
Students will learn French recipes and food used in different seasons with a multitude of ingredients. We will teach recipes according to the season and from a particular part of France.
France has a rich culinary history, from rustic foods, rich and warming mains to delicate desserts. Allow our chefs to teach you these impressive restaurant-
In this French cooking class, we will all cook & share the feast: Chicken liver Pate de Campagne, French onion soup, Coq au vin, Ratatouille, Salad nicoise, Chocolate Fondant.
Do you always check the dessert on the menu first, when you dine out? If so, this French Bistro Dessert cooking class is for you! It is always tantalising for me to select the desserts for this ‘dream’ dessert menu.
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