French Patisserie Lesson (Choux de Noel 2022 & Fondant au Chocolat et Coeur au Chocolat Blanc)

今日は、12月のズームによるフランス菓子教室(Ecole de Patisserie Chez Haru)のレッスンでした。今日教えていただいたのは、

  • シューのクリスマスケーキ 2022年版
  • ホワイトチョコとラズベリーのフォンダン・ショコラ

I took French Baking Class of  Ecole de Patisserie Chez Haru  today and baked :

  • Choux de Noel 2022
  • Fondant au Chocolat et Coeur au Chocolat Blanc



Choux is filled with pistachio flavoured Creme Patisserie.  I tried to find Christmas decorations I can use on this cake but couldn’t find anything very nice so I just used very simple stars and balls.  (The instructor’s decoration is very cute!)


It’s too much to eat between just us two, so we shared the top 4 layers. after dinner. We would have loved to share it with someone, but our next door neighbour cannot eat a lot of dairy and the next door to that moved from this neighbourhood, so we’ll have to eat it all ourselves!





We did have one of the Fondant au Chocolat between us but I didn’t take a photo, I’ll take one when we eat the otherst in a few days.  I learned traditional Fondant au Chocolat at her baking class in Singapore and have baked it quite a few times.  I find most Fondant au Chocolat in restaurants too rich and too big but the one I learned at her lesson is quite small (6cm diameter) and lighter so I enjoy it.  This one we learned today has raspberry flavoured white chocolate inside, which oozes out, the slight acidity of raspberry makes it light and it was delicious.  These keep for a few days so we’ll have the rest later in the week.



The preparation wasn’t too bad (it still took longer than an hour), but the lesson was longish – 3 and a half hours.  There was a lot of whipping, mixing, and stirring, so my shoulders and right arm are suffering.




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