Bring home the tastiest of souvenirs: the technique for making buttery croissants, something that not even many French people have mastered! It is surely one of the most technical dough in French pâtisserie. ONLY 6 PERSONS PER CLASS! ONE DOUGH PER PERSON = 8 BREAKFAST PASTRIES EACH! After 3 hours spent with our chef, you will have acquired 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 croissants with almonds, but you’ll also learn how to make pain au chocolat (chocolate-filled croissants), pain aux raisins (raisin croissants) with pastry cream, and other variations on the croissant that are as delicious as they are unexpected. Techniques: Détrempe: mixture of flour, water, salt, butter, yeast, used in the preparation of croissant. Beurrage: to add butter to the dough that is called « pâton ». Paton: the block of croissant dough after the butter has been folded into the detrempe to form an envelope. Tourer: to give turns to the croissant dough (pâton) by rolling the dough and folding it. Abaisser ( to roll out): to roll out a sheet of pastry dough to the desire thickness with a rolling pin, before shapping it.
Our chefs, Séverine & Julie are real bonbon. Their love of the art of pastry-making is one of their best qualities, one that has been enriched and developed through years of experience. Both are graduated from the International Culinary School Le cordon Bleu and from the France’s oldest hotel and restaurant training school, CFA Médéric. French but open to new horizons, our chefs have spent several years abroad. This experience instilled in them the joy of sharing with other cultures, contributing a great openness of spirit and empathy for the excitement of voyagers in search of discoveries.
Enjoy on site or take away with you your croissants and chocolate croissants.
A cup of coffee or tea.
Professional Chef Small groups of maximum 6 people English language copy of the recipes Aprons and all cooking equipment
Our workshop is located few steps away from Montmartre. We’ve arranged the studio layout to provide you with a large, pleasant, comfortable space. Our kitchen is equipped with all the necessary materials so that each participant can work under the best conditions, without having to wait in line or take turns. The Rochechouart quarter has a commercial side as well as a leisure side so you can enjoy the Parisian mood stroll along after the class.
We ask that our guests wear comfortable, casual clothing and flat comfortable shoes, long hair should be tied back. Please do not wear open-toed shoes or sandals.