Join us for an afternoon of festive cake baking! During this special workshop, you will learn how to make the most traditional Christmas treat - with a difference! Take home all the skills you need to make your own miniature Yule Logs, known in France as Bûches de Noëls! You'll make two different flavours, Chocolat et Caramel Salé (Chocolate and Salted Caramel) and Citron Meringuée (Lemon Meringue), and learn all the steps to bake and decorate this French classic.
Au Menu:
You will learn the techniques for making:
Biscuit Génoise Roulé (Classic French Sponge Cake)
Crème de Citron (Lemon Cream)
Caramel Salé (Salted Caramel)
Ganache au Chocolat (Chocolate Ganache)
Meringue Française (French Meringue)
Together it all becomes Mini Bûches de Noëls !
Each participant will leave with their own mini creations!
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.
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 mastering the French Classic Mother Sauces - the grand canon of Cuisine Française. We’ll tackle emulsions, roux, reductions and more!
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