Reserve a Private Pastry & Dessert Class with a professional chef in the heart of Paris! You get to choose what you make. Macarons, puff pastries, choux pastries or French tarts and desserts. Your 2.5 or 3-hour class is a hands-on experience led by a professional adn engaging English-speaking chef who'll guide you through each step and answer any questions you have. At the end of your class, enjoy your sweet creations with a cup of tea! Minimum 2 participants
Learn the correct techniques and French cooking terms while making Classic French desserts or pastries.
Butter, water, flour and eggs - learn how to take these simple ingredients and produce a French Pastry masterpiece in a Private French Dessert Cooking Class with a Professional Chef.
Learn the correct techniques and French cooking terms, while your chef guides you step by step in making classic French Desserts or Pastries. This is a private hands-on cooking experience held in a Professional Kitchen in the Marais. This kitchen makes a variety of desserts, pastries, and other sweets for local cafe's and bakeries around Paris as well as 2 of their own Cafe's.
Your English-speaking cooking instructor will provide an overview, teach you about the ingredients, and explains the tools and equipment you'll be using to make a great French Dessert. At the end of the class spend enjoy what you have made with a cup of Tea. The recipe in English will be emailed to you after the class.
Whether you're a cooking enthusiast or a beginner, this cooking class promises to be sweet and entertaining! Kids welcome!
Option 1 Available: Friday 2:30pm Duration 3 hours
Select one option and include your choice in your reservation notes.
Lemon Meringue Tart
Bavarois aux fruits
Macaron PLUS Vanille/Noisettes Dacquoise OR Tarte Chocolate OR Simple Choux
Brioche PLUS Tarte Bourdalou
Naked Cake PLUS Sables OR French Meringue
Techniques you will learn depending on the option selected.
Making meringue (petit boule) / Folding in the batter (macaronner) / Preparing a variety of fillings / Piping the batter onto a baking sheet (dresser) / Slice fruits thinly (emincer) / Piping batter (dresser) / Coating fillings (enrober) / Drying & Piping batter using a bag (coucher) Glazing (glacer).
Option 2 Available: On Request Duration 2 hours
Select one of the below
Macarons: Various flavors
Choux Pastry: Religieuse / Cream-filled puffs (choux Chantilly) / Eclair
French Pastry and Dessert Class : Rum Baba / Crème brûlée / Lemon Meringue Pie / Chocolate or fruit tart.