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Offering French language classes, promoting French culture and cultural diversity
FRENCH COOKING CLASS
Look out for our upcoming cooking classes and book your slot
by contacting us at 8291986 (WhatsApp) or email contact@afbrunei.org
RECIPE : MOUSSE AU CHOCOLAT
Cooking class on 5 August.
Mousse au chocolat is made of whipped egg whites mixed with a rich chocolate flavour. It is light and airy with creamy, foam-like texture.
RECIPE : MOUSSE AU CHOCOLAT
Cooking class on 5 August.
Mousse au chocolat is made of whipped egg whites mixed with a rich chocolate flavour. It is light and airy with creamy, foam-like texture.
RECIPE : QUICHE SAUMON ÉPINARDS
Cooking class on 22 July.
This quiche is a savoury shortcrust filled with pieces of salmon and spinach.
RECIPE : ÉCLAIRS À LA VANILLE
Cooking class on 8 July.
Ëclairs à la vanille is a pastry made with choux dough and vanilla custard.
RECIPE : MADELEINES
Cooking class on 24 June.
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
RECIPE : FROMAGE À TARTINER
Cooking class on 10 June.
A homemade cheese spread made with garlic and herbs. The cheese is smooth and easy to make.
Cooking class on 27 May.
Tarte au citron is s a shortened pastry base filled with lemon curd.
RECIPE : TARTE TATIN
Cooking class on 13 May.
Tarte tatin is an upside-down apple tart. The apples are caramelised in butter and sugar before the tart is baked.
RECIPE : ÉCLAIRS À LA VANILLE
Cooking class on 4 March.
Éclair à la vanille is a pastry made with choux dough and vanilla custard.
RECIPE : CHARLOTTE À LA FRAMBOISE
Cooking class on 4 and 11 February.
Charlotte à la framboise is a cake with ladyfinger sponge for a border.
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RECIPE : CRIQUE ARDÉCHOISE
Cooking class on 21 January.
Crique Ardéchoise is a potato pancake from the region of Ardèche.
RECIPE : QUICHE SAUMON EPINARDS
Cooking class on 29 April.
Quiche saumon epinards is a savoury shortcrust filled with pieces of salmon and spinach.
RECIPE : POTAGE DUBARRY
Cooking class on 15 April.
Potage dubarry is a creamy cauliflower soup.
RECIPE : FLAN PÂTISSIER
Cooking class on 1 April.
Flan pâtissier is a baked pastry consisting of an outer pastry crust filled with egg custard.
RECIPE : FINANCIERS
Cooking class on 18 March.
Financier is a French sponge cake flavoured with brown butter, usually baked in a small mold.
RECIPE : TARTE AU CHOCOLAT
Cooking class on 14 October.
Tarte au chocolat is a dessert consisting of dark chocolate ganache poured into sweetened pastry.
RECIPE : CHOUX CRAQUELIN
Cooking class on 30 September.
Choux craquelin is a dessert made with choux pastry and topped with a thin cookie disc called craquelin.
RECIPE : POIRE BELLE HÉLÈNE
Cooking class on 16 Septembre.
Poire Belle Hélène is a French classic dessert consisting of poached pears served with melted warm chocolate and vanilla ice cream.
RECIPE : BÉCHAMEL SAUCE
Cooking class on 2 September.
Béchamel is one of the French mother sauce recipes, made using a white roux and milk. This class will also demonstrates two easy recipes that use this sauce: croque monsieur and gratin.
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RECIPE : GRATIN DAUPHINOIS
Cooking class on 19 August.
Gratin dauphinois is a potato and milk gratin from Dauphiné - an area in Southern Easter France.
RECIPE : MOUSSE AU CHOCOLAT
Cooking class on 5 August.
Mousse au chocolat is made of whipped egg whites mixed with a rich chocolate flavour. It is light and airy with creamy, foam-like texture.
RECIPE : QUICHE SAUMON ÉPINARDS
Cooking class on 22 July.
This quiche is a savoury shortcrust filled with pieces of salmon and spinach.
RECIPE : ÉCLAIRS À LA VANILLE
Cooking class on 8 July.
Ëclairs à la vanille is a pastry made with choux dough and vanilla custard.
RECIPE : MADELEINES
Cooking class on 24 June.
Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
RECIPE : FROMAGE À TARTINER
Cooking class on 10 June.
A homemade cheese spread made with garlic and herbs. The cheese is smooth and easy to make.
RECIPE : TARTE AU CITRON
RECIPE : TARTE AU CITRON
Cooking class on 27 May.
Tarte au citron is s a shortened pastry base filled with lemon curd.
RECIPE : TARTE TATIN
Cooking class on 13 May.
Tarte tatin is an upside-down apple tart. The apples are caramelised in butter and sugar before the tart is baked.
RECIPE : QUICHE SAUMON EPINARDS
Cooking class on 29 April.
Quiche saumon epinards is a savoury shortcrust filled with pieces of salmon and spinach.
RECIPE : POTAGE DUBARRY
Cooking class on 15 April.
Potage dubarry is a creamy cauliflower soup.
RECIPE : FLAN PÂTISSIER
Cooking class on 1 April.
Flan pâtissier is a baked pastry consisting of an outer pastry crust filled with egg custard.
RECIPE : FINANCIERS
Cooking class on 18 March.
Financier is a French sponge cake flavoured with brown butter, usually baked in a small mold.
RECIPE : ÉCLAIRS À LA VANILLE
Cooking class on 4 March.
Éclair à la vanille is a pastry made with choux dough and vanilla custard.
RECIPE : CHARLOTTE À LA FRAMBOISE
Cooking class on 4 and 11 February.
Charlotte à la framboise is a cake with ladyfinger sponge for a border.
RECIPE : CRIQUE ARDÉCHOISE
Cooking class on 21 January.
Crique Ardéchoise is a potato pancake from the region of Ardèche.