BICOLOUR CROISSANT & Breakfast Pastries class 2024-03-01 am

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BICOLOUR CROISSANT & Breakfast Pastries class 2024-03-01 am

March 1 @ 9:30 am - 12:30 pm


Led by a French pastry Chef, our course delves into the intricate and technical process of creating light, flaky, and buttery bicolour croissants that will leave your taste buds dancing with delight. With a focus on the science behind the pastry, you’ll learn all the secrets to crafting bicolour croissants that are perfectly crisp on the outside and soft and fluffy on the inside.

In the delicious world of patisserie, bicolour chocolate and praline croissants are a culinary work of art. They’re not just pastries, but a complete sensory experience. If you prefer to make classic croissants without the chocolate and praline filling, that’s perfectly possible.

With a maximum of 6 participants per class, you’ll enjoy a fun and engaging atmosphere that provides plenty of personalised instruction and hands-on learning.

Located just moments away from Montmartre and the Sacré-Coeur, our welcoming and well-equipped studio provides the perfect backdrop for learning and practicing the art of pastry-making. And once you’ve perfected your skills, you’ll get to indulge in your delicious creations on-site with a tea or coffee, or take them to go for later to prolong the pleasure.

So if you’re ready to become a master of the bicolor croissant and other delectable pastries, sign up for our course today and get ready to experience the joy of baking in the heart of Paris!

Croissant class in Paris Techniques:

  • Détrempe: mixture of flour, water, salt, butter, yeast, used in the preparation of croissant.
  • Beurrage: to add butter to the dough that is called « pâton ».
  • Paton: the block of croissant dough after the butter has been folded into the detrempe to form an envelope.
  • Tourer: to give turns to the croissant dough (pâton) by rolling the dough and folding it.
  • Feuilleter (to make into leaves): enclosing the butter in a layer of dough and folding and rolling the dough to form thin layers or « leaves ».
  • Abaisser ( to roll out): to roll out a sheet of pastry dough to the desire thickness with a rolling pin, before cutting and shaping it.
  • Suivre la Pousse (the fermentation and the rising): the expansion of the fermented dough caused by the yeast during the rising.

👉NOTE: Children from the age of 17 are welcome to join the croissant class. We will not accept participants who do not meet the minimum age requirements (please, see our Terms & Conditions page).

Note: Layered yeast-leavened dough requires a lot of prep time, preferably starting the day before. The time requirement and technicalities are what make croissants so demanding. Therefore, we will be doing the prep work for certain stages to ensure that you’ll be able to enjoy your Viennoiseries at the end of the course. You’ll still work these stages during the course.


March 1
9:30 am - 12:30 pm


Pâtisserie à la Carte
9, rue Thimonnier
Paris, 75009 France
+33 (0)6 65 40 44 15
View Location Website


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