I love to cook, and I am up for trying any recipe out there and not afraid to cook it (except for maybe live lobsters – that would freak me out a bit). However, I have a confession: I am not as confident and adventurous when it comes to baking. There’s so much more chemistry and specific technique that is involved in some of the more advanced recipes, that I still feel like I have so much to learn. So, my mother and I signed up for a 6-hour no-breaks intensive French baking class at Le Cordon Bleu’s Bleu Ribbon Kitchen. Because if we’re going to bake with pastry chefs, why not go for it and try some of the more difficult recipes all in one day?
On the Dessert Menu
- Pistachio Macarons with Raspberry Buttercream filling
- Chocolate Souffle with Butter Rum Sauce
- Pear Tarte Tatin with Lavender Whipped Cream
- Baba Savarin with Vanilla-Lillet Syrup and Mixed Berries
As far as making one of these for a dinner party or any party, the macarons can be made ahead and frozen (LOVE!), but the others need to be made day-of or as close to dinner time as possible. If I were to make one of the other desserts for a dinner, I’d likely do it at a time when I do not have to cook anything else that night. Whether we’re having a potluck and our guests are bringing the other items or we have the dinner catered or find a fun carry-out menu, I’d only make these other desserts (with the exception of the macarons) then. They will absolutely steal the show and would be a fantastic grand finale to the night! If there is a particular recipe you’d like to have, let me know in the comments below and I’ll share it.