Aerospace Engineering Meets French Culture and Sweets

In addition to Aerospace and Engineering high school students learning about aviation and space, students also learn about the French language and culture.

Today’s French language workshop included a French pastry cooking class. This hands-on experience not only immersed them in the art of French pâtisserie but also allowed them to create some classic and delicious desserts: Fénétra Toulousain, Crème Chantilly, Fondant au Chocolat, and a refreshing fruit salad.

Under the guidance of their French language teachers, the students were divided into groups to learn the techniques and secrets behind some of the most beloved French desserts.

Fénétra Toulousain

The first dessert on the agenda was Fénétra Toulousain, a traditional pastry and regional specialty from Toulouse. Made with a delicate shortcrust pastry base, almond and apricot jam filling. 

Crème Chantilly

Next up was Crème Chantilly, a sweetened whipped cream that is a staple in French desserts. The students discovered that the key to perfect Crème Chantilly is using cold heavy cream and whipping it to just the right consistency. With a touch of vanilla and a bit of powdered sugar, they created a light and airy cream that could be used to complement a variety of desserts. A simple yet versatile recipe.

Fondant au Chocolat

The highlight of the class was undoubtedly the Fondant au Chocolat, a rich, chocolate cake with a gooey chocolate side to drizzle or drip. Melting high-quality chocolate, mixing it with butter, sugar, eggs, and a hint of flour, they crafted a dessert that was both indulgent and sophisticated. The aroma of baking chocolate filled the kitchen.

Fruit Salad

To balance the richness of the pastries, the students also prepared a vibrant fruit salad. Using fresh, seasonal fruits, such as watermelon, kiwi, raspberries, bananas, apples, and peaches, they practiced their knife skills and learned about flavor pairings. The colorful array of fruits not only added a refreshing note to the meal but also showcased the beauty of simple, healthy ingredients.

The cooking class was more than just an opportunity to learn new recipes; it was a cultural and educational experience that brought the students closer to French traditions and the joy of cooking. They gained hands-on experience, working together to create beautiful and delicious desserts, and left with a deeper appreciation for the art of pâtisserie.

The French pastry cooking class in Toulouse was a highlight of the study abroad experience for these high school students. They not only learned new culinary skills but also immersed themselves in the rich cultural heritage of France. This sweet adventure will surely be a cherished memory, inspiring many of them to continue exploring the world of baking and perhaps even pursue it as a passion or career.

For educators and students alike, such immersive experiences are invaluable, combining hands-on learning with cultural appreciation. The flavors, techniques, and joy of French pâtisserie will undoubtedly stay with these students long after they return home.