Intensive: French Pastry & Plant-Based Variations with Denise Marchessault

Part classroom, part playground and all kitchen, Christopher Kimball's Milk Street is the place to learn to change the way you cook. Our Small Group Workshops give you personalized attention from Milk Street instructors, staff, recipe developers and special guest chefs from all over the world. In these small classes - capped at just 25 attendees - you'll get your questions answered in real time, take on culinary experiments and tastings, brainstorm new applications of the skills you learn and problem solve together with other students. These are the events for you if you want to really understand the whys of cooking - not just the hows.During our Small Group Workshops, you can ask questions of the teachers and other students and cook along (if you like). After the session, you will receive a recording of the workshop, plus a folder with recipes and links to other materials.Limited space available per workshop. Sign up now!

Milk Street's Small Group Workshops

Want to advance your baking? There’s no better way than by mastering the French classics - and then learning how, when and why to tweak them

All Milk Street Events

In this collection, you'll find all Milk Street events, including classes, workshops, intensives, and in-person gatherings.

Become a Better Baker

Skillet flatbreads, steamed bao, sourdough bread, double-chocolate cookies, sour cherry streusel: Sweet or savory, we love baking, and we want to help you be a more confident, inspired baker. Join us to make your baking much more exciting.

Guest-Taught Events

Welcome to Milk Street's virtual cooking school, where we invite talented guest chefs from all over the globe to teach you the flavors, techniques and cooking philosophies that inspire them.

Milk Street Intensives

Milk Street Intensives offer in-depth learning experiences in focused subject areas. Taught by Milk Street teachers and expert guest instructors, Intensives include multiple livestream sessions with the same small group of students.

NOTE: iphone and ipad users,<a href="https://eventbrite.oldmanhustle.net/checkout-external?eid=1983826531559" title="https://eventbrite.oldmanhustle.net/checkout-external?eid=912860288697" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer"> CLICK HERE </a>to register for class. What’s on the Menu: Classic + Vegan Pastry Dough Classic + Aquafaba Meringue Classic + Vegan Mousse Tomato Olive Tarts Lemon Mousse French Meringue Nests Mixed Berry Tartlets ...and more What if you could master classic French pastry — and confidently bake beautiful dairy-free and egg-free versions just as easily? In this three-session Intensive, guest teacher Denise Marchessault will guide you through the foundations of traditional French pastry from technique to structure to flavor. Alongside each classic preparation, she’ll demonstrate carefully developed modern vegan adaptations that deliver the same elegance, texture and satisfaction. This is not about compromise or trendy substitutions. It’s about understanding the role of butter, eggs and cream—and knowing exactly how to recreate their function when baking for vegan, dairy-free or egg-free friends and family. Whether you’re devoted to classic pâtisserie, expanding your plant-based repertoire or simply want the confidence to bake for everyone at your table, you’ll leave this Intensive fluent in both approaches and ready to choose the one that best suits your guests. Session 1: Tart Doughs, Sweet &amp; Savory Every great tart begins with great dough. In the first session, Denise will teach you two foundational pastries side by side: a classic French sweet tart dough built on butter and a versatile dairy-free pastry made with coconut oil (and no: it doesn't taste like coconut). With these two doughs as your canvas, you'll make a classic buttery dough for individual berry tarts, individual berry tarts filled with pastry cream and a savory dairy-free tomato and olive tart. By the end of the session, you'll have a clear sense of how each dough behaves. Session 2: Meringue, Traditional and Plant-Based Meringue is one of the most magical tricks of the pastry kitchen. In our second session, Denise will show you how to achieve it two ways. You'll make classic French meringue nests finished with bright lemon curd, softly whipped cream and fresh berries, then turn your attention to a delicate, crisp plant-based meringue made with aquafaba and dusted with tart freeze-dried berries. Denise will also walk you through make-ahead strategies so your meringues hold beautifully until it's time to serve — an indispensable bit of knowledge for anyone who entertains. Session 3: Mousse, Classic and Modern The Intensive concludes with mousse, which is airy, elegant and more approachable than you might think. Denise will guide you through a lemon mousse built on Italian meringue that can be adapted to a range of fruits. Then, we’ll make a simple two-ingredient, cream-based chocolate mousse and a streamlined plant-based chocolate mousse. You'll also learn to finish your desserts with simple fruit and chocolate garnishes that elevate the final presentation. This three-part intensive takes place on Wednesday, April 1; Wednesday, April 8; and Wednesday, April 15, all from 6–7:30 pm Eastern Time. Sessions are spaced apart intentionally, giving you time to practice between classes. Can't make every session live? Sign up anyway — we record all livestream events and send the recording to registered attendees immediately after each session. Plus, in between sessions, you'll have access to a Zoom Chat platform that allows you to ask questions and share progress with your teacher and fellow students. About Denise: Denise Marchessault is the author of “British Columbia From Scratch,” a culinary tribute to her native home, and “The Artful Pie Project,” a deep-dive into pastry and handcrafted pies. Classically trained at Le Cordon Bleu, Ottawa, Denise was awarded the Grand Diplôme. She taught classes for years at her quaint cooking school, French Mint, in Victoria, B.C., before moving to Vancouver. Denise eventually returned to her island home where she writes for EAT Magazine and teaches cooking classes when not traveling. She lives with her husband, Claude, who happily took on a few pounds for her latest cookbook. Her adult twin daughters return home every Sunday for a family meal and to raid her pantry. Thank you to the 2026 Annual Sponsors of the Cooking School, who make our events possible: <a href="https://copperhome.com/?utm_source=milkstreet&amp;utm_medium=podcast&amp;utm_campaign=brand" title="https://copperhome.com/?utm_source=milkstreet&amp;utm_medium=podcast&amp;utm_campaign=brand" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Copper</a>, which makes battery-equipped induction ranges that power premium cooking experiences and store renewable energy — without the need for complex, expensive electrical upgrades. Learn more: t.ly/cU1pO <a href="http://t.ly/REVSO" title="http://t.ly/REVSO" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Wulf’s Fish</a> and <a href="http://t.ly/CRwjA" title="http://t.ly/CRwjA" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Savenor’s Market</a>. Together, Wulf’s and Savenor’s provide premium seafood and gourmet meat to chefs and home cooks across the country. Use code MILKSTREET for 20% off orders from <a href="http://t.ly/REVSO" title="http://t.ly/REVSO" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Wulf’s</a> (t.ly/REVSO) and <a href="http://t.ly/CRwjA" title="http://t.ly/CRwjA" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Savenor’s</a> (t.ly/CRwjA). Our multi-session Intensives are capped at just 25 attendees and are distinct from our livestream Classes. As such, they are NOT included with Insider membership.Want to give this class as a gift? You can purchase gift cards <a href="https://www.177milkstreet.com/school/gift-cards" title="https://www.177milkstreet.com/school/gift-cards" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">here</a>.Immediately after registering, you will get a confirmation email that contains the Zoom meeting log-in information. One week prior to the class (or within 48 hours, if you register less than one week in advance), you will receive instructions on how to prepare ingredients and equipment in order to cook along with us.After class, you will receive a recording of the event, as well as a packet with recipes and resources that we discuss during the event. If you have any questions about this class, please don't hesitate to get in touch via cookingschool@177milkstreet.com.This event has limited spots, and you must register in advance via Eventbrite. One sign-up covers one device. Closed Captioning is available for this event.Payments for Milk Street livestream workshops are non-refundable. If you find yourself unable to attend, you may transfer the ticket to someone else, but we are unable to refund fees and all payments are final.Proceeds from live stream cooking classes and workshops support Milk Street's non-profit work with The Big Sisters Association of Great Boston, The Boys &amp; Girls Club of Dorchester, and other partners.Bonus: All attendees of this class will receive a one-time 20% off coupon to the <a href="https://store.177milkstreet.com/" title="https://store.177milkstreet.com/" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Milk Street Store</a> after class.

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Intensive: French Pastry & Plant-Based Variations with Denise Marchessault

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Intensive: French Pastry & Plant-Based Variations with Denise Marchessault

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