The French Market class in Paris is always the favorite day of A Taste of Paris travelers.
It’s so fun to visit the market, learn how the French shop and eat and then to go back to the cooking school with all of the ingredients and craft a gourmet meal. The classes curated for ATOP always include French sauces, composed desserts a cheese course and plenty of wine of course!
The Gâteau Basque au Fraise is one of my best loved dessert recipes from a French Market class I attended many years ago. The Gâteau is rich, gorgeous and really scrumptious made with fresh strawberry jam if you are so inclined!
Sadly I can’t bring my favorite teaching chefs to McKinney, TX from Paris for a cooking class so I’ll be recreating this spectacular event right here!!
If you are an adventurous foodie and love to spend time in the kitchen, join me! There are still 2 spaces left for this amazing day of fresh from the earth food!
Friday June 29th French Market Class 10:00-3:00- Join me for this super fun French cooking class. I’ll gather fresh local ingredients like bread, cheese, wine and more downtown before you arrive. We will craft a 5 course meal just like in the cooking schools in Paris! You won’t know what’s on the menu because we will be creating from fresh, in season, locally grown ingredients! Come ready to cook and have a fantastic day of food and fun. Cooking class will include 5 courses; a composed dessert, cheese course and wine! You will leave with an ingredient map so you can shop for local products. $92.50 Register HERE
I’ll leave you with a few more of my favorite French market photos and Click HERE for more information on French travel 2019!
Gâteau Basque au Fraise
9 ounces butter
6.5 ounces sugar
Zest of 1 lemon
4 ounces almond meal
1 egg plus 1 yolk
11.5 ounces flour
2/3 cup Strawberry Jam
1 egg yolk
Prepare the dough in a mixer by first creaming the butter, sugar, zest and salt until pale and fluffy. Add eggs and mix until well incorporated. Add almond meal until and mix well. Stop the machine and add flour by hand until just incorporated do not over mix. Wrap dough in plastic and refrigerate for 1 hour. Preheat oven to 350 degrees. Butter and flour a tart pan. Roll 1/3 of the dough to fit the bottom of the pan and lay it in carefully. Take a second third of the dough and roll it into a rope to form a border around the edge of the pan. Spread the cool jam inside the bordered area. Roll the remaining dough to form the top of the gateau. Using a sharp knife score the top of the crust in a criss cross pattern. Brush the top with a beaten egg. Bake for 35 minutes or until top is golden brown.