BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Pâtisserie à la Carte - ECPv6.0.13.1//NONSGML v1.0//EN CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:Pâtisserie à la Carte X-ORIGINAL-URL:https://www.patisseriealacarte.com X-WR-CALDESC:Events for Pâtisserie à la Carte REFRESH-INTERVAL;VALUE=DURATION:PT1H X-Robots-Tag:noindex X-PUBLISHED-TTL:PT1H BEGIN:VTIMEZONE TZID:Europe/Paris BEGIN:DAYLIGHT TZOFFSETFROM:+0100 TZOFFSETTO:+0200 TZNAME:CEST DTSTART:20240331T010000 END:DAYLIGHT BEGIN:STANDARD TZOFFSETFROM:+0200 TZOFFSETTO:+0100 TZNAME:CET DTSTART:20241027T010000 END:STANDARD END:VTIMEZONE BEGIN:VEVENT DTSTART;TZID=Europe/Paris:20240328T093000 DTEND;TZID=Europe/Paris:20240328T123000 DTSTAMP:20240328T121735 CREATED:20231105T152115Z LAST-MODIFIED:20240229T125403Z UID:18627-1711618200-1711629000@www.patisseriealacarte.com SUMMARY:CROISSANT & French Breakfast Pastries class 2024-03-28 am DESCRIPTION:Croissants were once made from plain old ordinary bread dough ; nowadays\, they are made from pâte feuilletée levée (layered yeast-leavened dough).  It is surely one of the most technical dough in French pâtisserie. \nAfter 3 hours spent with our chef\, you will have acquired the know-how to make croissants that are light\, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants or croissants with almonds\, but you’ll also learn how to make pain au chocolat (chocolate-filled croissants)\, or pain aux raisins (raisin croissants) with pastry cream\, or other variations on the croissant that are as delicious as they are unexpected. \nCroissant class in Paris Techniques: \n\nDétrempe: mixture of flour\, water\, salt\, butter\, yeast\, used in the preparation of croissant.\nBeurrage: to add butter to the dough that is called « pâton ».\nPaton: the block of croissant dough after the butter has been folded into the detrempe to form an envelope.\nTourer: to give turns to the croissant dough (pâton) by rolling the dough and folding it.\nFeuilleter (to make into leaves): enclosing the butter in a layer of dough and folding and rolling the dough to form thin layers or « leaves ».\nAbaisser ( to roll out): to roll out a sheet of pastry dough to the desire thickness with a rolling pin\, before cutting and shaping it.\nSuivre la Pousse (the fermentation and the rising): the expansion of the fermented dough caused by the yeast during the rising.\n\n👉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). \nNote: 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. URL:https://www.patisseriealacarte.com/calendar/croissant-baking-pastry-class-paris-thcm-2-2 LOCATION:Pâtisserie à la Carte\, 9\, rue Thimonnier\, Paris\, 75009\, France ATTACH;FMTTYPE=image/jpeg:https://www.patisseriealacarte.com/wp-content/uploads/2017/06/croissant_class_flaky-e1500478987123.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Paris:20240328T140000 DTEND;TZID=Europe/Paris:20240328T163000 DTSTAMP:20240328T121735 CREATED:20231214T081710Z LAST-MODIFIED:20240307T200034Z UID:18984-1711634400-1711643400@www.patisseriealacarte.com SUMMARY:MACARON and Ganache filling class 2024-03-28 pm DESCRIPTION:Looking for an intimate and exclusive macaron-making experience in Paris? Look no further than our professional Chef-led course\, limited to just six participants. Our 2 hours and a half classes offer a studious yet fun atmosphere where you’ll learn to create perfect macarons every time using the Italian meringue technique\, which is more technical but yields better results. \nOur French pastry Chef will guide you through the process of piping and poaching macarons to perfection\, ensuring you have the skills to create uniform and delicious macarons every time. You’ll also learn the art of creating rich and indulgent chocolate ganache fillings\, perfect for satisfying your sweet tooth. You’ll be taken through each step right to the finishing touches. \nWhether you’re a macaron aficionado or simply looking for a unique activity in Paris\, our intimate and personalised macaron class in Paris is a must-try experience. You can even choose to indulge in your freshly-made macarons on site\, or take them to go for a sweet treat later. \nAnd best of all\, our warm and inviting workshop is just steps away from the stunning Sacré-Cœur cathedral and Montmartre. Don’t miss out on this opportunity to become a master macaron maker – book your spot today! \nMacaron class in Paris Techniques :\n– Petit boulé : cooking sugar to make meringue.\n– Macaronner : folding in the batter.\n– Dresser : piping the batter on a sheet pan. \n👉Note: Children over the age of 13 are welcome to join the macaron class. Those students older than 13\, but still considered minors\, must be accompanied by an adult registered for the class. We won’t allow a child non-accompanied by a registered adult to join the class. URL:https://www.patisseriealacarte.com/calendar/macaron-class-in-paris-ganache-pastry-mthm-3 LOCATION:Pâtisserie à la Carte\, 9\, rue Thimonnier\, Paris\, 75009\, France ATTACH;FMTTYPE=image/jpeg:https://www.patisseriealacarte.com/wp-content/uploads/2017/07/Fotolia_3349442_M-e1500479697161.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Paris:20240329T093000 DTEND;TZID=Europe/Paris:20240329T123000 DTSTAMP:20240328T121735 CREATED:20231105T122145Z LAST-MODIFIED:20240305T122555Z UID:18570-1711704600-1711715400@www.patisseriealacarte.com SUMMARY:CROISSANT & French Breakfast Pastries class 2024-03-29 am DESCRIPTION:Croissants were once made from plain old ordinary bread dough ; nowadays\, they are made from pâte feuilletée levée (layered yeast-leavened dough).  It is surely one of the most technical dough in French pâtisserie. \nAfter 3 hours spent with our chef\, you will have acquired the know-how to make croissants that are light\, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants or croissants with almonds\, but you’ll also learn how to make pain au chocolat (chocolate-filled croissants)\, or pain aux raisins (raisin croissants) with pastry cream\, or other variations on the croissant that are as delicious as they are unexpected. \nCroissant class in Paris Techniques: \n\nDétrempe: mixture of flour\, water\, salt\, butter\, yeast\, used in the preparation of croissant.\nBeurrage: to add butter to the dough that is called « pâton ».\nPaton: the block of croissant dough after the butter has been folded into the detrempe to form an envelope.\nTourer: to give turns to the croissant dough (pâton) by rolling the dough and folding it.\nFeuilleter (to make into leaves): enclosing the butter in a layer of dough and folding and rolling the dough to form thin layers or « leaves ».\nAbaisser ( to roll out): to roll out a sheet of pastry dough to the desire thickness with a rolling pin\, before cutting and shaping it.\nSuivre la Pousse (the fermentation and the rising): the expansion of the fermented dough caused by the yeast during the rising.\n\n👉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). \nNote: 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. URL:https://www.patisseriealacarte.com/calendar/croissant-baking-pastry-class-paris-fcm-2-3-2 LOCATION:Pâtisserie à la Carte\, 9\, rue Thimonnier\, Paris\, 75009\, France ATTACH;FMTTYPE=image/jpeg:https://www.patisseriealacarte.com/wp-content/uploads/2017/06/croissant_class_flaky-e1500478987123.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Paris:20240329T140000 DTEND;TZID=Europe/Paris:20240329T163000 DTSTAMP:20240328T121735 CREATED:20231109T091704Z LAST-MODIFIED:20240131T091833Z UID:18664-1711720800-1711729800@www.patisseriealacarte.com SUMMARY:PRIVATE MACARON and Ganache filling class 2024-03-29 pm DESCRIPTION:Looking for an intimate and exclusive macaron-making experience in Paris? Look no further than our professional Chef-led course\, limited to just six participants. Our 2 hours and a half classes offer a studious yet fun atmosphere where you’ll learn to create perfect macarons every time using the Italian meringue technique\, which is more technical but yields better results. \nOur French pastry Chef will guide you through the process of piping and poaching macarons to perfection\, ensuring you have the skills to create uniform and delicious macarons every time. You’ll also learn the art of creating rich and indulgent chocolate ganache fillings\, perfect for satisfying your sweet tooth. You’ll be taken through each step right to the finishing touches. \nWhether you’re a macaron aficionado or simply looking for a unique activity in Paris\, our intimate and personalised macaron class in Paris is a must-try experience. You can even choose to indulge in your freshly-made macarons on site\, or take them to go for a sweet treat later. \nAnd best of all\, our warm and inviting workshop is just steps away from the stunning Sacré-Cœur cathedral and Montmartre. Don’t miss out on this opportunity to become a master macaron maker – book your spot today! \nTechniques :\n– Petit boulé : cooking sugar to make meringue.\n– Macaronner : folding in the batter.\n– Dresser : piping the batter on a sheet pan. \n👉Note: Children over the age of 13 are welcome to join the macaron class. Those students older than 13\, but still considered minors\, must be accompanied by an adult registered for the class. We won’t allow a child non-accompanied by a registered adult to join the class. URL:https://www.patisseriealacarte.com/calendar/macaron-class-in-paris-ganache-pastry-mfm-2-2-2 LOCATION:Pâtisserie à la Carte\, 9\, rue Thimonnier\, Paris\, 75009\, France ATTACH;FMTTYPE=image/jpeg:https://www.patisseriealacarte.com/wp-content/uploads/2017/07/Fotolia_3349442_M-e1500479697161.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Paris:20240330T093000 DTEND;TZID=Europe/Paris:20240330T123000 DTSTAMP:20240328T121735 CREATED:20231105T073551Z LAST-MODIFIED:20231105T073551Z UID:18543-1711791000-1711801800@www.patisseriealacarte.com SUMMARY:CROISSANT & French Breakfast Pastries class 2024-03-30 am DESCRIPTION:Croissants were once made from plain old ordinary bread dough ; nowadays\, they are made from pâte feuilletée levée (layered yeast-leavened dough).  It is surely one of the most technical dough in French pâtisserie. \nAfter 3 hours spent with our chef\, you will have acquired the know-how to make croissants that are light\, crispy on the outside and melt-in-your-mouth soft on the inside. You’ll learn and perform each step in making classic butter croissants or croissants with almonds\, but you’ll also learn how to make pain au chocolat (chocolate-filled croissants)\, or pain aux raisins (raisin croissants) with pastry cream\, or other variations on the croissant that are as delicious as they are unexpected. \nCroissant class in Paris Techniques: \n\nDétrempe: mixture of flour\, water\, salt\, butter\, yeast\, used in the preparation of croissant.\nBeurrage: to add butter to the dough that is called « pâton ».\nPaton: the block of croissant dough after the butter has been folded into the detrempe to form an envelope.\nTourer: to give turns to the croissant dough (pâton) by rolling the dough and folding it.\nFeuilleter (to make into leaves): enclosing the butter in a layer of dough and folding and rolling the dough to form thin layers or « leaves ».\nAbaisser ( to roll out): to roll out a sheet of pastry dough to the desire thickness with a rolling pin\, before cutting and shaping it.\nSuivre la Pousse (the fermentation and the rising): the expansion of the fermented dough caused by the yeast during the rising.\n\n👉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). \nNote: 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. URL:https://www.patisseriealacarte.com/calendar/croissant-baking-pastry-class-paris-scm-2-3-2 LOCATION:Pâtisserie à la Carte\, 9\, rue Thimonnier\, Paris\, 75009\, France ATTACH;FMTTYPE=image/jpeg:https://www.patisseriealacarte.com/wp-content/uploads/2017/06/croissant_class_flaky-e1500478987123.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Paris:20240330T140000 DTEND;TZID=Europe/Paris:20240330T163000 DTSTAMP:20240328T121735 CREATED:20231105T133355Z LAST-MODIFIED:20240323T081934Z UID:18607-1711807200-1711816200@www.patisseriealacarte.com SUMMARY:MACARON and Ganache filling class 2024-03-30 pm DESCRIPTION:Looking for an intimate and exclusive macaron-making experience in Paris? Look no further than our professional Chef-led course\, limited to just six participants. Our 2 hours and a half classes offer a studious yet fun atmosphere where you’ll learn to create perfect macarons every time using the Italian meringue technique\, which is more technical but yields better results. \nOur French pastry Chef will guide you through the process of piping and poaching macarons to perfection\, ensuring you have the skills to create uniform and delicious macarons every time. You’ll also learn the art of creating rich and indulgent chocolate ganache fillings\, perfect for satisfying your sweet tooth. You’ll be taken through each step right to the finishing touches. \nWhether you’re a macaron aficionado or simply looking for a unique activity in Paris\, our intimate and personalised macaron class in Paris is a must-try experience. You can even choose to indulge in your freshly-made macarons on site\, or take them to go for a sweet treat later. \nAnd best of all\, our warm and inviting workshop is just steps away from the stunning Sacré-Cœur cathedral and Montmartre. Don’t miss out on this opportunity to become a master macaron maker – book your spot today! \nTechniques :\n– Petit boulé : cooking sugar to make meringue.\n– Macaronner : folding in the batter.\n– Dresser : piping the batter on a sheet pan. \n👉Note: Children over the age of 13 are welcome to join the macaron class. Those students older than 13\, but still considered minors\, must be accompanied by an adult registered for the class. We won’t allow a child non-accompanied by a registered adult to join the class. URL:https://www.patisseriealacarte.com/calendar/macaron-class-in-paris-ganache-pastry-msm-2-2-2 LOCATION:Pâtisserie à la Carte\, 9\, rue Thimonnier\, Paris\, 75009\, France ATTACH;FMTTYPE=image/jpeg:https://www.patisseriealacarte.com/wp-content/uploads/2017/07/Fotolia_3349442_M-e1500479697161.jpg END:VEVENT END:VCALENDAR