What should I make for French Class?

Question

This quarter for extra credit we have to make some French dish of our choice. I'm leaning towards a dessert but it's hard to find something that I can make thirty portions of easily.
Help?

Answer 1

Why not truffles? I made those for class once when we had to do a project on France.

Answer 2

This is a very easy recipe. Make two separate batches (two will make 32 servings) so that you will not have more than two pans in the oven at a time.

FONDANT WITH CHERRIES

2 lb. Fresh cherries
2 c. Flour
2 c. Sugar
2 tsp. Baking powder
10 Eggs
6 Tsp. Water (approximately)
2 Pinches Cinnamon
2 Pinches Salt
1/2 lb. Butter, softened

Pit the cherries and cut them in half.) Arrange the fruit on the bottom of 2 greased tart pans. (If you do not have tart pans, divide the batter equally into 2 baking dishes.) To make the pastry, mix all the ingredients, except softened butter, with a beater. When well blended, add butter. Pour batter over the fruit. Bake in a 300 F. oven for 30 minutes. Makes 16 servings.

Answer 3

Gratin de Fruits rouges
Berries gratin

Ingredients for 4 people :
- 300 gr [ 10 oz] Morello cherries
(fresh or frozen)
- 300 gr [ 10 oz] raspberries
(fresh or frozen)
- 70 gr [2 1/2 oz] sugar
- 5 Tbspoons sour cream
- 2 egg yolks
- 40 gr [11/2 oz] granulated sugar
- 1/2 teaspoon vanilla essence
1- Evenly display the fruits into the 4 ear-dishes ; pre-heat oven on
grill.
2- In a salad bowl, mix the egg yolks with the sugar sharply so that
the mixture becomes clearer and frothy. Add the sour cream and mix.
3- Pour the mixture evenly on the fruits, then sprinkle evenly
the granulated sugar on top.
4- Put under the grill until it gets brown (reckon 10 minutes).
5- Serve right away.


TRICK : you can replace cherries and raspberries by others
(blueberries, blackberries...But try to always keep a balance between
the sweet and the sour...)

Answer 4

my daughter also earned extra credit for bring something in for her french class...
here's something that's easy:

Langues de Chat French 35mins

Makes approx. 45 Biscuits Vegetarian Cold Cookies Baked Fayre France Europe

Ingredients:

100g/4oz Butter

200g/4oz Icing Sugar

1 teasp Vanilla Extract

5 Egg Whites

200g/7oz Plain Flour

Instructions

1. Preheat the oven to 220C, 425F, Gas mark 7. Do not bother to grease the baking sheets.

2. In a large mixing bowl, cream together the butter, vanilla and sugar until pale and smooth. Add the egg whites, little by little, then fold in the flour with a metal spoon or palette knife.

3. Place the mixture in a piping bag fitted with a small plain round nozzle and pipe strips approximately 7.5cm/3inches long directly onto the baking sheets, spacing well apart. Bake in the oven for approximately 8 minutes until golden brown. Cool on wire racks

Answer 5

GALA PETIT FOURS

3 oz. chocolate chips
2 tbsp. sweet butter
2 tsp. sweet butter
5 oz. pound cake, cut into 36 (1") squares
1/4 oz. crushed pistachio nuts

Melt butter and chocolate in a double boiler or microwave. Use tines of fork to dip cake into chocolate mixture. Place pieces on wire rack (with waxed paper below). Chill. Garnish with pistachio nuts.


PETITS FOUR

2 pound cakes (homemade or purchased)

ICING:

2 lbs. confectioners' sugar
1/4 c. butter, melted
1 c. light cream
1 tsp. almond or vanilla flavoring
Vegetable coloring
Sprinkles, coconut, candied cherries, chopped nuts, etc. for decorating

Cut cakes into desired shapes, small rectangles, diamonds, etc.
ICING: Place all ingredients in the top of a double boiler over hot water. Stir until smooth. Divide into smaller groups and color each as desired.

To Ice: Spear each piece of cake and dip into icing. Remove from icing and twirl so icing covers evenly. Place on wax paper to dry and decorate as desired with sprinkles, etc.

MINI CHEESE CAKES

16 oz. cream cheese
2 eggs
1 tbsp. lemon juice
3/4 c. sugar
1 tbsp. vanilla
1 box vanilla wafers
1 pkg. med. size petite four liners

Mix all together and pour a small amount of batter (1/2 full) over ONE WAFER in each liner.
Bake at 350 degrees for 15-20 minutes in tart pan or cookie sheet. Cool; top with cherries, blueberries, or pineapples. Refrigerate.

hope these help. enjoy.

Answer 6

You could make a quiche and cook it in a sheetcake pan instead of a pie pan. That way you could cut it into squares and give everyone a small piece. Two pans would do it. You could use the throw-away pans so you don't have to carry it back home. The quiches can be made ahead of time and refrigerated without affecting the flavor. Served hot or cold.

Or, if you want to go simpler, make baby eclaires.

Or, here's a cookie recipe from my "From Julia Child's Kitchen" cookbook:

TUILES AUX NOIX (walnut wafers)

Tuile means tile, in this case the old-fashioned long curved tile you still find on old farmhouses in France. To give cookies a tile shape, you scoop them from their hot baking sheet and rest them for a moment on a rolling pin or a bottle, where they crisp into a curve. Tuiles are usually made of a batter with almonds, but here it's chopped walnuts, and a very thin, light, and delicious wafer it makes. You may prefer them flat, however, particularly if you want to store them, since the curved shape is fragile and takes up room. Serve them with tea, with fruits, with sherbets. Makes 24 wafers 3 1/2" across:

1 c chopped walnut meats
1/2 c sugar
1/2 stick soft unsalted butter
pinch salt
2 T heavy cream
1/4 c egg whites (about 2 egg whites)
1/4 c all-purpose flour
1 T water (she called for rum)

Preheat oven to 425º. Spray baking sheets or cover with parchment paper. Set 1/2 cup of nuts aside, and pulverize the rest, 1/4 cup at a time, with some of the 1/2 cup sugar, in the blender (blend just enough to powder them but be careful not to overdo it and turn them into a damp mass). Set out the rest of the ingredients. If you are using a rolling pin or bottle to form the cookies, brace underneath each side of it with a pot holder, for instance, to keep it from rolling about.

If the butter is hard, beat in a metal bowl over warm water for a moment to soften, then over cold water to cream and fluff it. Fold in the pulverized walnuts plus sugar, the pinch of salt, and the cream. Break up the egg whites with a fork, and fold them into the walnut mixture rapidly, by 1/2 tablespoons, keeping the batter fluffy and light. By sprinkles, fold in the flour and finally the water (rum).

The wafers are to be formed in 4 batches of 6, and while one sheet is baking, you form the next. Divide the batter into 4 equal parts. Taking one of them, drop 1/2 tablespoon blobs of batter, spaced 6" apart, on one of the baking sheets; spread out with the back of a spoon into 3 1/2" disks. Top each with a big pinch of the reserved chopped walnut meats. Set the filled sheet in the middle level of the preheated oven and bake about 6 minutes, just until the edges of the cookies brown. Then set baking sheet on open door of oven to keep warm, and one at a time rapidly sweet a cookie off the baking sheet with the side of your spatula, eitther onto the rolling pin or bottle for a curved shape, or onto the cake rack for a flat shape. Cookies crisp into shape in a matter of seconds. Continue with the rest. Then close oven door and let oven regain its temperature while you continue forming a new batch. (When you reuse a baking sheet, be sure to rinse it off in cold water; it must be cool before you form the cookies.) Keep wafers crisp in a warming oven, or arrange in an airtight container and freeze them.

Answer 7

You could make vichyssoise which is just cold leek and potato soup. It's really good, you can make it in advance and it shouldn't be too hard to make enough to serve a little to 30 people (I'm assuming you only have to make enough for them to try it.)

Here's a link to a recipe from the williams-sonoma website.

http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=6E62A289%2DFD7F%2D4478%2DA2DEF3415936A062

Bon appetit!

Answer 8

Toast.

Answer 9

you can make those little pastry puffs filled with cream and drizzled with chocolate i think their called profiteroles
their easy to make and they make alot

Answer 10

pillsburys croissants...why put in all the effort?????