Those of you who have tried baking croissants before, know the golden rule during the lamination process, the name of the game is: don’t let your butter melt! A common solution to this problem, naturally, is to ensure that your butter is very cold, but watch out! As with many things in baking, there is a bit of a Goldilocks situation going, you don't want it too hot, or too cold, but just right!
The perfect three hour experience for those that love the ‘best of’ classic French Pastries. Enjoy creating the delights you find adorning the windows of your favorite Paris Pastry boutiques.
The 'Roi' of the Parisian breakfast table, Le Croissant ! Enjoy three hours of mastering this decadent, flaky, buttery French icon.
Spend the morning like the locals, with a typical Parisian experience. A full immersion in to French culture with a French Market Tour followed by a hands-on French Cooking Class right in the heart of Paris !
This class is a comprehensive look at the celebrated Classic French Tarte and will have you learning techniques that you can use in your baking beyond these treats, back home.
For the serious Macaron lover. Three hours of intensive Macaron time - we will tackle two types of classic macaron shells and four types of classic macaron fillings!
La Mayonnaise is the « Mother » sauce of the Cold Emulsion family.
Here we look at how to fix a common problem that you may face when making mayonnaise, and what to do to get your mayonnaise back to its former glory!
If you have any questions please don’t hesitate to call on +33 (0)1 40 51 78 18 or email contact@lacuisineparis.com Click here for further contact details