Pastry Classes
The Chefs
Nathaly
Natal created her school in 2004 after 15 years as a journalist and special advisor to the Minister of the Environment. She has written 12 cookery books and articles on gastronomy over the past 10 years and now splits her time between, cooking lessons, writing, industrial food consulting and food related festivals and product launches. This year the thirteenth recipe book will be published. Natal speaks English and French and has the most amazing cooking atelier drench with light in a secret courtyard in central Paris.
Genevieve
Among 650 candidates, Genevieve was selected to represent France with the contest of the Meilleur Ouvriers de France (Best Worker of France) in 2000.
She received a special degree in Taste, the Gastronomy and Arts de Table (DUGGAT) decreed in 2008 by the University of Rheims-champagne-Ardenne for a thesis "It was once spice".
Trophy Francis Trocellier - category Cooks given in September 2008 at the time of the 57thg astronomical contests fair with Beans with Arpajon.
Was head chef for 2 of the most prestigious catering firms in Paris for 20 years.
Genevieve's kitchen is one of the most elegant, warm but at the same time practical and professional I have ever seen.
Eric
Eric has been cooking professionally since 20 years old and trained in the kitchens of Joel Robuchon and Alain Ducasse.
He worked in Montreal as Executive sous chef at the Ritz-Carlton and Lowes Hotel Vogue , in Mexico at the Four Seasons and the Westin and Sofitel hotels
His professional atelier in Montmartre is modern and comfortable with a capacity of 6 clients per session. He is generally full y book 30 days in advance and longer so book early.
Reviews
Genevieve was awesome. We had a terrific time and would recommend her class.
Diane M. - Pastry Class
...it was great! would have liked to been taught something a little more traditional - like creme brulee or macaroons - but the space and teacher were lovely - i'd totally go back!
Kristen G. - Pastry Class
Before or after your trip
Pastry & Dessert Books
Not everyone has the time to pop over to Paris for a cooking class. But don't feel left out. Here is a small selection of books to help you feel part of that Sweet Paris Magic.
Free shipping on certain books with a purchase over $50
Pastry and Dessert Classes in Paris
3 superb cooking schools and professionals ( pastry chef, confectioner, glacier, chocolatier, sculptor of fruit and vegetables) are ready to teach you how to make French pastry and desserts.
Class are taught in English in central Paris kitchens and client have the use of professional equipment.
All classes cost 99euro pp.
Inquiry Form
Nathaly
Learn the most typical French desserts and techniques. Each class lasts 2 1/2hrs and includes a tasting. Each session includes 2-4 desserts with a strong emphasis on color and season
more details
99€pp
Sweets and Desserts
Duration 2 1/2 hours
An afternoon class where you will learn a variety of desserts, pastries, cakes and milk and cream based dishes. Recipes change regularly and at the discretion of the chef:
Thursday 24 september 2:00pm
Macaron
Macaron café, réalisation des coques, pochage, cuisson
Ganache chocolat blanc à la cardamome verte
Crème au beurre au café
Monday 5 october 2:00pm
Macaron
Macaron café, réalisation des coques, pochage, cuisson
Ganache chocolat blanc à la cardamome verte
Crème au beurre au café
Thursday 15 october 2:00pm
Dessert tout chocolat
Mousse au chocolat à base de sabayon de Alain Ducasse
Tarte tout chocolat (pâte cacao et ganache choco-parfum surprise)
Thursday 12 november2:00pm
Desserts frenchy mode
Financiers à la noisette et crème de noisettes torréfiées
Véritables cannelés bordelais
Gnache chocolat blanc et safran en dip, bâtonnets de pâte d'abricot syrienne
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Genevieve
Learn how to make the most typical French desserts and techniques. Each class lasts 3hrs and includes a tasting. Includes 2-4 desserts..
more details
99€ pp
Monday and Wednesday 4:00pm - 7:00pm
11 September
Les desserts sur assiette Jonglerie a la poire Coque chocolat et mousse a la figue
2 Septembre 2009
Passion macaron : Parfums classiques Macaron au chocolat et eclat noisette : biscuit macaron cacao, ganache a l'ameretto chocolat Macaron framboise : biscuit macaron geranium , confiture framboise
28 August
Tout sur la pate a choux : profiterolles et glaces fraises Petit cygne et glace vanille et coquelicot
Sample Menus
An afternoon class where you will learn a variety of desserts, pastries, cakes and milk and cream based dishes. Recipes change regularly and at the discretion of the chef:
Acidulated ranges, laminated candies, Nougat of Montélimar, caramelized fruits, special jams (new receipts, marsh mallows, bars cereals, pastes of fruits, laminated praline-flavoured ice cream.
Tout sur les macarons et les macarés : macarons pistache mousse thé matcha, macaron coquelicot : crème framboise ; macarons chocolat : mousse caramel beurre salé
Glace au chocolat. Macaron chocolat, ganache chocolat blanc à l'eau de rose, chocolat noir et praliné Bonbon chocolat salé épicé.
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Eric
An afternoon class that allows you to learn how to make some of those great French desserts eat what you make at the end. Recipes change regularly and at the discretion of the chef:
more details
99€ pp
Sweets and Desserts
Duration: 4:00pm - 7:00pm
Days: Monday to Thursdays
New: Monday Morning Macaron Class
Each class you will prepare:
One ice cream
One chocolate dessert (like a plated restaurant type dessert)
One dessert (like you can find in a pastry shop)
One creme brulee (flavour of the day)
One pastry type: madeleine or macaroon
Some of the pastries you might prepare are:
Eclair au chocolat et cafe
Famous Macaroon, lemon, strawberry, pistachio, chocolate
Madeleine - Orange tuile or Coconut Rocher
Chocolate tart
Almond pana-cotta
Creme Brulee
Savarin (Baba au Rhum)
Chocolate truffle Crispy Chocolate tuile with sauteed banana and Chocolate sorbet
Gingerbread ice cream
Caramel and salted butter ice cream
Strawberry ice cream
Pineapple and Rum sorbet
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