Sunday, 16 February 2014

Did you know that Alliance Française de Bristol has its next French cookery workshop on Thursday?

As usual, Isa, our French tutor and chef, will be showing and helping students make a dish. It will be a dessert this time. Here is some vocabulary to do with preparing de la pâtisserie:
You may learn to make some pastry ( de la pâte) with flour ( de la farine), butter ( du beurre), sugar ( du sucre) and eggs ( des œufs), once the pastry is made, you have to spread it with a pin roller ( l'étaler avec un rouleau à pâtisserie ),

 then you put the pastry in a tin ( un moule, not une moule which is a mussel ). You may have had to cut the pastry with a pastry cutter ( un coupe pâte) before putting it in the tin.

You may want the pastry to have a golden look so you brush it with milk, you use un pinceau à dorer. You may wish to decorate your pâtisserie, you will be using a piping bag ( une douille).

Watch this space to find out what Isa and her students will prepare and to find out about French events and French tuition classes. For more info...

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