Learn the secrets of perfect pastry and magic macaroons, while enjoying Le Foodist’s own surprising stories about sweet sensations through the ages. At the end, you can savour the fruits of your labour with a selection of refreshing tea-time beverages.
In every Sweet Stories session, you will experience:
Hands on and Hands In
Maybe we should say: hands in … the dough. There is no avoiding getting dirty when you cook pâtisserie. But at the end it is mostly sugar and butter we are talking about. So it’s not so bad, is it?
Everybody says it is the most critical in pâtisserie. We will explore the limits together, to see how far you really need to go …
Tasting and learning stories
When the time comes to taste the fruit of your efforts, we will share tea or coffee – and the stories of how these exotic beverages have helped shape the face of the earth, and more modestly, Paris.
Choose from these classes:
Macarons and Meringues: Not only the opportunity to learn how to make a French, a Swiss or an Italian Meringue; but also to see how to get amazing colors and flavours! And a bit of the history of the conspicuous but notoriously challenging little cake – and our best addressees in Paris (not all as famous as you might think …)
The secret to Croissants and Napoleon: At the basis of many a French sweet delicacy there is a special dough: pâte feuilletée. Learning the secret to build literally thousands of layers of dough is fun! And the result has many applications, as we will see. But there is no Napoleon without crême pâtissière, so we do that too.
Choux Pastry: The basis for St Honoré or Profiteroles, but also for savoury Gougères, this is definitely one you will use again and again after you master it. So many applications; paired with cream bases, mmm
Timing: 2:30 – 5 pm (see calendar)