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December 19, 2021 4:00 PM
120 mins
Live Class
On-Demand Class
$ 40.00 CAD
plus tax
If you're looking to elevate your dessert game, then we have the class for you! Cyrilles Koppert specializes in French Bistro classics at Partake in Edmonton, and his Crème Brûlées and Chocolate Mousses are divine. So who better to walk you through how to make these two delightfully decadent and crowd pleasing desserts? Cyrilles will teach you to prepare and bake your own Crème Brûlée custard pots, and while they bake he'll walk you through his classic recipe for Chocolate Mousse too. Then he'll show you how to brûlée your custards for a perfect crack when you dig in with your spoon. Cyriles will be discussing seasonal twists and variations, and by the end of your class you'll be armed with new skills and techniques, and the confidence to make these seemingly formidable desserts on your own, at home.
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Ingredients, Chocolate Mousse: 200g Couverture Chocolate (chocolate callets, we use Callebaut Dark Recipe, whipping cream, eggs, Bénédictine Liquer, or Kahlua, vanilla
Ingredients, Vanilla White Chocolate Crème Brûlée: eggs, whipping cream, vanilla, Callebaut white chocolate or dark chocolate callets, extracts: orange, hazelnut, lavender etc.
Speciality Equipment: stand mixer with whisk attachment or electric whisk, blow torch or use a broiler, digital weighing scale, braising pan, ramekins
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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