Have a Sweet Summer in Paris with our French Pastry Courses in English!
Bring home the tastiest of souvenirs: the great secrets and neat little tricks that make French pâtisserie an unsurpassed art.
Take a quintessential French pastry and dessert making class in the heart of Paris! Choose from different classes to learn how to make the most famous French pastries Croissants, chocolate roll, macarons, choux pastry specialties (Saint-Honoré, Paris-Brest, Eclairs), lemon meringue tarts, strawberry cakes, brioche, Tropézienne, Three Kings cakes, ganache, buttercream, Chantilly cream … all the specialties of traditional French pâtisserie are right within your reach!
Your class is a hands-on experience led by a professional English-speaking Chef who’ll guide you through each step and answer all your questions. Each class can accommodate up to 6 people to give every participant maximum attention. At the end of your class, you’ll get to devour your sweet creations! Whether you’re a cooking enthusiast or a novice, this class promises to be fun and entertaining.
- Pastry and dessert class in Paris, two steps from Montmarte and Sacré-Coeur
- Your professional Chef to teach pastry-making techniques
- All the ingredients and tools you need are provided
- Enjoy your creations at the end of class or take home your bag of goodies to prolong your pastry pleasure
- English-language copy of the recipes
Learn how to make macarons, one of the most popular French pastries. Based on the Italian meringue method, you’ll learn how to macaroon your paste to get light, crunchy cookies and judge how “done” they are by touch. You’ll discover there is only one good way of holding your whisk to get a silky ganache, and pick up other little tricks for a can’t-miss buttercream filling.
You’ll be taken through each step right to the finishing touches, to make scrumptious macaron flavors like chocolate and caramel ganache, pistachio, vanilla, raspberries, milk chocolate and passion fruit.
Learn step-by-step how to make classic butter croissants, croissants with almonds, pains au chocolat (chocolate-filled croissants), pains aux raisins (raisin croissants), and other variations.
Croissants were once made from ordinary bread dough; nowadays, they are made from pâte feuilletée levée (layered yeast-leavened dough). It is surely one of the most technical doughs in French pâtisserie.
After 3 hours spent with our chef, you will acquire 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 and other delicious variations.
Learn how to make classic choux puff pasties, such as Saint-Honoré, Paris-Brest, Éclair, Chouquettes and Réligieuse (double cream puffs) filled with chocolate, coffee, vanilla, praline, pistachio or Chantilly cream. Choux pastry offers a world of dazzling taste sensations!
In this 3-hour course, you’ll discover all the meticulous details that go into making choux pastry, from prepping to baking. You’ll learn how to work with a pastry bag and create garnishes and fillings like classic Pastry Cream, Chibouste cream, Mousseline, Chantilly cream, or Buttercream – a very broad palette of specialties.