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The courses take place in a friendly atmosphere
The goal: to demystify professional baking techniques to equip each participant with the skills and confidence to reproduce professional-quality pastries at home, using standard home kitchen equipment.
Groups: between 4 and 6 participants.
Private lessons available
Team-Buildings for professionals.
AGENDA
October
7 oct - Le figuier
8 oct - Le Saint Honoré revisité
November
11 nov - Entremets (gâteau
d'anniversaire)
12 nov - Entremets chocolat & praliné
18 nov - Bûche de Noël (biscuit roulé)
Fruits
19 nov - Bûche de Noël (biscuit roulé)
Chocolat
December
2 déc - Bûche de Noël (entremets)
3 déc - Bûche de Noël (entremets)
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