Pastry Techniques: Chantilly Cake

Louisiana is beloved by culinary enthusiasts and experts around the world for our cuisine. Our creole dishes tell of a rich cultural background and history unique to our state alone. To many, these foods deeply define our connections with our home. However, lesser known than our savory gumbos and jambalayas may be a much sweeter dish straight from the heart of New Orleans: the Chantilly Cake.

Join Chef Colt on December 5 ^th to create your own slice of home in this new addition to Chef Colt’s Pastry Techniques series. You’ll first spend the morning learning how to mix and bake a delicious vanilla sponge cake designed to hold moisture without sacrificing the Chantilly’s signature, airy lightness. Between the cake layers, you’ll spread your rich, homemade Chantilly cream and fresh fruit mixture. Next, you’ll create an external finish that is just as tantalizing as the flavors inside as you learn to decorate your cake with your cream and berries. When you’re satisfied with your carefully garnished pastry, enjoy your afternoon with a dessert that represents Louisiana greatness straight from your own two hands.

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