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:20240319T093000 DTEND;TZID=Europe/Paris:20240319T123000 DTSTAMP:20240319T112821 CREATED:20231215T104108Z LAST-MODIFIED:20240312T121736Z UID:19107-1710840600-1710851400@www.patisseriealacarte.com SUMMARY:CROISSANT & French Breakfast Pastries class 2024-03-19 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-tcm-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:20240319T140000 DTEND;TZID=Europe/Paris:20240319T163000 DTSTAMP:20240319T112821 CREATED:20231215T125106Z LAST-MODIFIED:20231215T125106Z UID:19121-1710856800-1710865800@www.patisseriealacarte.com SUMMARY:MACARON and Ganache filling class 2024-03-19 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-mtm-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:20240320T100000 DTEND;TZID=Europe/Paris:20240320T123000 DTSTAMP:20240319T112821 CREATED:20231109T095133Z LAST-MODIFIED:20240319T062529Z UID:18686-1710928800-1710937800@www.patisseriealacarte.com SUMMARY:MACARON and Ganache filling class 2024-03-20 am 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-mwm-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:20240320T140000 DTEND;TZID=Europe/Paris:20240320T170000 DTSTAMP:20240319T112821 CREATED:20231215T085144Z LAST-MODIFIED:20231215T085144Z UID:19026-1710943200-1710954000@www.patisseriealacarte.com SUMMARY:French Tart class 2024-03-20 pm DESCRIPTION:Discover the realm of French tarts\, renowned for their unparalleled creativity\, exquisite flavors\, delicate textures\, and intricate techniques such as Tarte au citron meringuée (Lemon Meringue)\, Tarte Bourdaloue (pear\, almond and chocolate tart)\, Tarte au chocolat (chocolate tart). These edible masterpieces reign as the stars of every quintessential French pastry boutique. If you’re enticed by the allure of these culinary marvels\, our exclusive workshop\, led by a French pastry chef\, invites you to immerse yourself in a realm of decadent delights. \nIn this 3.00-hours course under the expert guidance of our French pastry Chef\, you’ll embark on a hands-on exploration of the intricate methods that bring these creations to life. From mastering the art of crafting the perfect pastry base as Pâte sucrée (Sweet Pastry Dough) or Pâte brisée (Shortcrust Dough) to achieving the ideal consistency of sumptuous fillings\, such as Crème au citron (lemon cream)\, Ganache au chocolat (chocolate ganache)\, Crème d’amandes (almond cream)\, Meringue Italienne (Italian meringue)\, etc.\, you’ll acquire skills that form the foundation of true pastry craftsmanship. \n🤩Each participant will leave with one tart for 3\, one tart for 2 and 2 individual tarts. When we say this class is decadent\, we’re not lying! \n👉Note: Children from the age of 15 years old are welcome in the tart class. Those students from 15\, 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-paris-ganache-pastry-baking-cooking-tart-class-wtam-2 LOCATION:Pâtisserie à la Carte\, 9\, rue Thimonnier\, Paris\, 75009\, France ATTACH;FMTTYPE=image/jpeg:https://www.patisseriealacarte.com/wp-content/uploads/2023/08/french-tart-class-in-Paris.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Paris:20240321T093000 DTEND;TZID=Europe/Paris:20240321T123000 DTSTAMP:20240319T112821 CREATED:20231105T151938Z LAST-MODIFIED:20240206T081743Z UID:18625-1711013400-1711024200@www.patisseriealacarte.com SUMMARY:CROISSANT & French Breakfast Pastries class 2024-03-21 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 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:20240321T140000 DTEND;TZID=Europe/Paris:20240321T163000 DTSTAMP:20240319T112821 CREATED:20231214T081524Z LAST-MODIFIED:20240319T063751Z UID:18982-1711029600-1711038600@www.patisseriealacarte.com SUMMARY:MACARON and Ganache filling class 2024-03-21 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-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:20240322T093000 DTEND;TZID=Europe/Paris:20240322T123000 DTSTAMP:20240319T112821 CREATED:20231105T122007Z LAST-MODIFIED:20240214T104234Z UID:18568-1711099800-1711110600@www.patisseriealacarte.com SUMMARY:BICOLOUR CROISSANT & Breakfast Pastries class 2024-03-22 am DESCRIPTION: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. \nIn 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. \nWith 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. \nLocated 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. \nSo 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! \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 LOCATION:Pâtisserie à la Carte\, 9\, rue Thimonnier\, Paris\, 75009\, France ATTACH;FMTTYPE=image/jpeg:https://www.patisseriealacarte.com/wp-content/uploads/2023/12/bicolor-croissant-class-paris-copie.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Paris:20240322T140000 DTEND;TZID=Europe/Paris:20240322T163000 DTSTAMP:20240319T112821 CREATED:20231109T091555Z LAST-MODIFIED:20231126T082801Z UID:18662-1711116000-1711125000@www.patisseriealacarte.com SUMMARY:MACARON and Ganache filling class 2024-03-22 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 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:20240323T093000 DTEND;TZID=Europe/Paris:20240323T123000 DTSTAMP:20240319T112821 CREATED:20231105T073425Z LAST-MODIFIED:20231105T073425Z UID:18541-1711186200-1711197000@www.patisseriealacarte.com SUMMARY:CROISSANT & French Breakfast Pastries class 2024-03-23 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 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:20240323T140000 DTEND;TZID=Europe/Paris:20240323T163000 DTSTAMP:20240319T112821 CREATED:20231105T133247Z LAST-MODIFIED:20240319T062856Z UID:18605-1711202400-1711211400@www.patisseriealacarte.com SUMMARY:MACARON and Ganache filling class 2024-03-23 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 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:20240325T100000 DTEND;TZID=Europe/Paris:20240325T123000 DTSTAMP:20240319T112821 CREATED:20231215T092649Z LAST-MODIFIED:20240302T155023Z UID:19063-1711360800-1711369800@www.patisseriealacarte.com SUMMARY:MACARON and Ganache filling class 2024-03-25 am 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-mmm-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:20240325T140000 DTEND;TZID=Europe/Paris:20240325T163000 DTSTAMP:20240319T112821 CREATED:20231215T095030Z LAST-MODIFIED:20240319T063524Z UID:19095-1711375200-1711384200@www.patisseriealacarte.com SUMMARY:Boutique-style French Pastry class 2024-03-25 pm DESCRIPTION:Embark on a Parisian culinary journey through our Boutique-style French pastry class suitable for all skill levels. \n👨‍🍳 Led by a French pastry Chef\, this 2.5-hours session seamlessly blends technique and creativity against the City of Lights’ backdrop. Delve into meticulously curated recipes\, ensuring every creation is a masterpiece regardless of expertise. \n🍯 Discover the art of crafting chocolate or fruit mousses\, creating enchanting pastries embodying Parisian elegance. Elevate your creations with captivating fruit inserts and mirror glazes while mastering ganaches or Bavarian cream. Guided by our experienced Chef\, participants experience growth and inspiration in a focused yet relaxed atmosphere. Immerse yourself in the essence of Parisian pastry artistry\, gaining expertise that exudes the city’s elegance. \n🍰 Why Choose Our French Pastry Class in Paris? \n\nAccessible to all skill levels\, from beginners to enthusiasts.\nRecipes meticulously crafted for guaranteed success.\nLearn techniques from mousses\, mirror glazes\, inserts\, ganaches\, or Bavarian cream.\nEnjoy a focused yet relaxed atmosphere that fosters learning and creativity.\nWalk away with skills that will forever elevate your baking endeavors.\nOnly 6 participants per class.\n\nIndulge your love for French pastry with a masterclass that combines approachability and artistry. Join us for 2.5-hours/3-hours of learning\, exploration\, and hands-on experience that will enrich your baking journey. Reserve your spot now to embark on a delightful adventure of taste and technique. \n👉Note: Children from the age of 15 years old are welcome in the class. Those students from 15\, 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-paris-ganache-pastry-baking-glutenfree-class-bmm-2-2 LOCATION:Pâtisserie à la Carte\, 9\, rue Thimonnier\, Paris\, 75009\, France END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Paris:20240326T093000 DTEND;TZID=Europe/Paris:20240326T123000 DTSTAMP:20240319T112821 CREATED:20231215T104238Z LAST-MODIFIED:20240311T204403Z UID:19109-1711445400-1711456200@www.patisseriealacarte.com SUMMARY:CROISSANT & French Breakfast Pastries class 2024-03-26 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-tcm-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:20240326T140000 DTEND;TZID=Europe/Paris:20240326T163000 DTSTAMP:20240319T112821 CREATED:20231215T125222Z LAST-MODIFIED:20240306T084349Z UID:19123-1711461600-1711470600@www.patisseriealacarte.com SUMMARY:MACARON and Ganache filling class 2024-03-26 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-mtm-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:20240327T100000 DTEND;TZID=Europe/Paris:20240327T123000 DTSTAMP:20240319T112821 CREATED:20231109T095303Z LAST-MODIFIED:20240227T135042Z UID:18688-1711533600-1711542600@www.patisseriealacarte.com SUMMARY:MACARON and Ganache filling class 2024-03-27 am 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-mwm-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:20240327T140000 DTEND;TZID=Europe/Paris:20240327T170000 DTSTAMP:20240319T112821 CREATED:20231215T085305Z LAST-MODIFIED:20231215T085305Z UID:19028-1711548000-1711558800@www.patisseriealacarte.com SUMMARY:French Tart class 2024-03-27 pm DESCRIPTION:Discover the realm of French tarts\, renowned for their unparalleled creativity\, exquisite flavors\, delicate textures\, and intricate techniques such as Tarte au citron meringuée (Lemon Meringue)\, Tarte Bourdaloue (pear\, almond and chocolate tart)\, Tarte au chocolat (chocolate tart). These edible masterpieces reign as the stars of every quintessential French pastry boutique. If you’re enticed by the allure of these culinary marvels\, our exclusive workshop\, led by a French pastry chef\, invites you to immerse yourself in a realm of decadent delights. \nIn this 3.00-hours course under the expert guidance of our French pastry Chef\, you’ll embark on a hands-on exploration of the intricate methods that bring these creations to life. From mastering the art of crafting the perfect pastry base as Pâte sucrée (Sweet Pastry Dough) or Pâte brisée (Shortcrust Dough) to achieving the ideal consistency of sumptuous fillings\, such as Crème au citron (lemon cream)\, Ganache au chocolat (chocolate ganache)\, Crème d’amandes (almond cream)\, Meringue Italienne (Italian meringue)\, etc.\, you’ll acquire skills that form the foundation of true pastry craftsmanship. \n🤩Each participant will leave with one tart for 3\, one tart for 2 and 2 individual tarts. When we say this class is decadent\, we’re not lying! \n👉Note: Children from the age of 15 years old are welcome in the tart class. Those students from 15\, 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-paris-ganache-pastry-baking-cooking-tart-class-wtam-2-2 LOCATION:Pâtisserie à la Carte\, 9\, rue Thimonnier\, Paris\, 75009\, France ATTACH;FMTTYPE=image/jpeg:https://www.patisseriealacarte.com/wp-content/uploads/2023/08/french-tart-class-in-Paris.jpg END:VEVENT BEGIN:VEVENT DTSTART;TZID=Europe/Paris:20240328T093000 DTEND;TZID=Europe/Paris:20240328T123000 DTSTAMP:20240319T112821 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:20240319T112821 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:20240319T112821 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:20240319T112821 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:20240319T112821 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:20240319T112821 CREATED:20231105T133355Z LAST-MODIFIED:20240316T065110Z 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