Advanced Baking Series
Take your baking skills to the next level with this immersive two-day advanced baking experience. Guided by our professional chef and building upon some baking fundamentals, you will learn French pastry techniques that build from the classics. Prepare a show-stopping piece to wow your guests!
Mastering the Charlotte Russe
Course Description:
Step into the world of classic French patisserie in this elegant, hands-on two-day baking course dedicated to mastering the Charlotte Russe—a timeless dessert of refined structure, rich flavor, and artistic presentation.
Over the span of two immersive sessions, you will learn to make this iconic molded cake completely from scratch. From delicate ladyfingers and airy génoise sponge to silky Bavarian cream, every component will be crafted and assembled with care. You will also explore essential decorative techniques including chocolate run-outs, whipped cream piping, and professional cake assembly and finish.
Whether you are a passionate home baker or a culinary student looking to refine your pastry skills, this course offers a full foundation in creating multi-component desserts with finesse.
Day 1:
Led by a chef demonstration, learn the techniques of making delicate lady fingers and genoise cake with the sponge/foaming method. Create the many components of crème bavaroise (bavarian cream) including the making of crème anglaise, proper gelatin blooming and incorporation and whipped cream folding technique.
Day 2:
Assemble Charlotte Russe in cake pan with trimmed lady fingers, genoise sponge and layers of Bavarian cream. Learn to create whipped topping, ganache, chocolate runouts or cut fresh fruit garnishes for final cake decoration. Finish the cake with a ribbon around the cake for an elegant and traditional presentation.
Key Takeaways
- How to pipe and bake traditional ladyfingers (biscuit à la cuillère)
- Techniques for a light and flexible génoise sponge cake
- Crafting smooth, stable Bavarian cream using gelatin and crème anglaise
- Assembling a molded Charlotte using acetate and layering methods
- Creating and applying chocolate run-outs for decoration
- Whipping and piping stabilized whipped cream
- Tips for clean, elegant finishing and presentation
This class is wonderful for enthusiastic home cooks looking to elevate their baking and cooking repertoire with classic dishes that impress family and friends.
This class is best suited for intermediate bakers with basic experience in handling egg-based batters and cake assembly. Not suitable for absolute beginners.
Class registration is final sale, but transferrable. If you are not able to attend the class, please consider transferring your spot to a family or friend and notify us by phone or email of the change.
We cannot guarantee that recipes can be modified to accommodate dietary restrictions. At this time, we cannot accommodate gluten-free, dairy, or egg diets/allergies. Should there be a demand, we would consider hosting private classes.
All materials, tools and ingredients provided.
Although some of our recipes may not contain nuts, London Training Centre is not a nut-free facility.
Please note: in instances where we do not receive the minimum enrollment required, registrants will be notified of class cancellation, and refunds will be issued.
Any questions or concerns can be directed to our Chef:
Chandany Chen
Program Manager & Chef Instructor
Tel: 519 685-4331
Email: chandany@londontraining.on.ca