Grand Classics French pastry class

Grand Classics of French pastry class in english

Strawberry cakes, french lemon tart topped with italian meringue, chocolate and pear Charlotte, raspberry-vanilla layer cakes, milk chocolate-passion fruit layer cakes, three-tier cake,  chocolate & raspberry ganache, caramel custard… these are standbys of basic French pâtisserie.

These courses will allow you to discover and master, through making the great classics of French desserts, many different techniques. During the French pastry class you will learn how to make basic cake mixtures: Joconde sponge cake, ladyfinger sponge cake, biscuit dacquoise or Genoise sponge cake. You will also learn how to make various creams: french butter cream, diplomat cream, classic pastry cream, mousseline or Chantilly cream. Last but not least, you’ll learn about the technique for assembling the French layers cake “Entremet” in a ring.

In short, you’ll learn the secrets for satisfying and dazzling even the most discriminating sweet tooth!

Techniques :
– Foisonner Crème au Beurre : Whipping butter
– Bain-marie : cooking caramel custard in a water bath in the oven.
– Emincer : Slice fruits thinly and regularly.
– Ruban: Mesuring the consistency of the meringue.
– A Blanc: Prebaking tart shells.
– Foncer: Lining a tart mold
– Enrober: Coating filings

Note: Children over the age of 12 are welcome to join the macaron class. It is critically important for your child to enjoy pastry-making and be willing to engage in it for 2:30 hours. Those students older than 12, 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.

Price : 95€.

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