A Very French Christmas Masterclass by Eric Lanlard 'Cake-Boy'

About this course

Participants prepare a pair of savoury galettes, including turkey and vegetarian versions, before making Bûchette Blanche, an individual roulade with raspberry, pistachio, spiced fruit compote and whipped mascarpone cream. The class also covers an apple and Calvados brown sugar pound cake with almond crumble. Teaching combines demonstrations, baking tips and guided preparation, with time to decorate and taste the finished food together.

What you'll learn

• Prepare turkey and vegetarian savoury galettes with their respective fillings and toppings.
• Assemble a Bûchette Blanche using raspberry and pistachio sponge, spiced fruit compote and whipped mascarpone cream.
• Bake an apple and Calvados brown sugar pound cake with an almond crumble topping.
• Apply the baking and decorating techniques demonstrated across the recipes.

Is this course right for you?

The course is listed as suitable for all levels, so it is intended to accommodate learners with differing amounts of baking experience. Participation involves preparing several recipes alongside the group, followed by decorating and tasting the results.

• Includes both savoury and sweet baking.
• The class involves making and tasting food as a group.
• Learners prepare multiple recipes during one session.

Before you go

• All ingredients are provided and weighed out in advance.
• An apron and all required equipment are provided.
• Each participant takes home an Emile Henry Madeleine Small Loaf Dish with the finished pound cake.
• An Emile Henry goodie bag and recipe pack are included.
• Refreshments are available, and lunch made during the class is served with a glass of wine or soft refreshments.
• The provider handles the washing up.
• A 10% discount on eligible in-store purchases made on the day is included; exclusions apply.