As beautiful as they are delicious, French Tartes are the star of every patisserie window. If you fancy a lesson on how to make them from start to finish, we have three hours of everything there is to know about Les Tartes!
You will start by preparing 2 different types of dough for the Tarte Bases: Pâte Sucrée (Sweet Pastry Dough) and Pâte Brisée (Shortcrust Dough)
Then, it is time to dive into the techniques and learn how to make Crème Pâtissière (Pastry Cream), Ganache au Chocolat (Chocolate Ganache), Meringue, Caramel Beurre Salé (Salted Caramel), Crème Citron (Lemon Cream) and more!
All of these techniques combine to make 4 different recipes of Classic French Tartes: Tarte Citron Méringuée (Lemon Meringue), Tartelette aux Fruits (Fruit and Pastry Cream), Tartelette au Chocolat et Caramel (Chocolate and Caramel) and Quiche Lorraine (Ham and Cheese Tarte)
You will leave with 4 different mini Tartes to take home and enjoy!
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.
Three hours of everything Tartes in the heart of Paris!
This class can be adapted for a vegetarian diet without problem!
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!
Three hours of mastering the French Classic Mother Sauces - the grand canon of Cuisine Française. We’ll tackle emulsions, roux, reductions and more!
Three hours of French Bread heaven in the heart of Paris. Learn the tips and tricks to bring the French 'boulangerie' to 'chez vous'!
The 'Roi' of the Parisian breakfast table, Le Croissant ! Enjoy three hours of mastering this decadent, flaky, buttery French icon.
Join us for a lunch-time experience learning to perfect two of the most iconic French Bistrot dishes in Paris! The famous Croque-Monsieur with homemade Béchamel Sauce and Choux Pastry Profiteroles with the perfect sauce au Chocolat and crème Chantilly!
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