.png)
Offering French language classes, promoting French culture and cultural diversity
📞 : +673 242 6155 | +673 829 1986 (WA)
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.
.jpeg)
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.
.jpeg)
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.