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ベーキング

実践で学ぶ本場パリのクロワッサン体験

ベーキング

実践で学ぶ本場パリのクロワッサン体験

レビュー15件
時間
3時間
募集定員
最大6人
含まれるもの
食べ物, ドリンク, 用具
ガイド言語
英語
ベーキング

実践で学ぶ本場パリのクロワッサン体験

ベーキング

実践で学ぶ本場パリのクロワッサン体験

レビュー15件
時間
3時間
募集定員
最大6人
含まれるもの
食べ物, ドリンク, 用具
ガイド言語
英語

体験できること

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.

ホストの紹介

Séverine

Séverine

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.

料金に含まれるもの

食べ物
Enjoy on site or take away with you your croissants and chocolate croissants.
ドリンク
A cup of coffee or tea.
用具
Professional Chef Small groups of maximum 6 people English language copy of the recipes Aprons and all cooking equipment

ゲストの投稿写真

ゲストによるレビュー

審査ページのナビゲーション部分

実施場所

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.

予約可能状況

注意すべきポイント

キャンセルポリシー

体験はキャンセル可能で、お支払い後24時間以内は全額返金されます。

コミュニケーションポリシー

連絡は必ずAirbnbを通じて行いましょう。 お支払い代金を守るため、Airbnbのウェブサイトやアプリ以外では決して送金や連絡を行わないでください。

ゲスト要件

年齢18歳以上の方6名まで参加できます。

政府発行の身分証明書

参加にはご本人確認(自撮り+身分証の顔写真との照合)が必要です。確認は1回で済みます。

ほかのヒントも見る

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.
Séverine
実践で学ぶ本場パリのクロワッサン体験
レビュー15件
1人$109から
15件のレビュー
1人$109から