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Everything about the desserts: assembly, decoration and icing

Go behind the scenes of the Pastry Chef's work for a day. Games of textures, combinations of tastes, glazes and decorations, learn how to assemble and dress desserts for your greatest occasions to surprise and amaze your guests.

Détails des cours « Everything about the desserts: assembly, decoration and icing » :

Recette :

Date : Du 06/04/2022 à 09:00 au 06/04/2022 à 17:00

€290.00

Les autres cours « Pastry : a little? A lot? Passionately? »

Become a pastry expert in 2 days  !

Become a pastry expert in 2 days !

During 2 days, our pastry chef Sébastien will teach you all the essentials technics in pastry !
Making : pâte feuilletée, pâte brisée, pâte sucrée, pâte à baba, pâte à croissant
Assembling : Charlotte, mille-feuille, entremets, flan, fraisier, tartes, coupe glacée
Réalisation : Biscuit cuillère, macarons et glace

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Petits fours, mignardises: mini version pastry!

Petits fours, mignardises: mini version pastry!

"Small in size but grand in taste." Learn how to make sweet petit fours, mignardises for afternoon tea or after-desserts. Macarons, madeleines, tartlets...

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3 star pastry

3 star pastry

A delicate orange tian, a delicious grapefruit soufflé, and unforgettable rum baba. These are just a few iconics dessert from Alain Ducasse's three star restaurants.

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All about the Soufflé

All about the Soufflé

To know all about the soufflé, wether it's salted or sweet, and especially techniques to succeed it !

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€90.00