My viennoiseries ! 1.5 days
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My viennoiseries ! 1.5 days
Number of Persons
1
2
3
4
5
6
7
8
Scheduling for
myself
somebody else
Description
Prepare some viennoiserie recipes step by step to treat your relatives.
The following techniques will be included: kneading, folding, fermenting, shaping, baking and decorating.
Friday August 30 from 2:30 to 5:30 PM and Saturday 31st from 9:00am to 5:00 PM
- Apricot and pistachio brioche
- Croissant
- Pain au chocolat
- XL Pains au chocolat
- Apple, pear and hazelnut brioche
- Viennese Apple turnovers
Friday November 15 from 2:30 to 5:30 PM and Saturday 16 from 9:00am to 5:00 PM
- Croissants
- Pains au chocolat
- XL Pains au chocolat
- Viennese apple turnovers
- Olive and confit tomato focaccia
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out in pairs. Classes for adults only.
- Break from 12:00 to 1:00 PM, lunch not included.
- Share a convivial moment with the Chef while the Chef is handing out the certificates, then take your pastries with you to enjoy them.
- As a souvenir, a Ritz Escoffier school apron is given to each participant.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For any reservation over 4 people, please contact us by phone or by e-mail.
The following techniques will be included: kneading, folding, fermenting, shaping, baking and decorating.
Friday August 30 from 2:30 to 5:30 PM and Saturday 31st from 9:00am to 5:00 PM
- Apricot and pistachio brioche
- Croissant
- Pain au chocolat
- XL Pains au chocolat
- Apple, pear and hazelnut brioche
- Viennese Apple turnovers
Friday November 15 from 2:30 to 5:30 PM and Saturday 16 from 9:00am to 5:00 PM
- Croissants
- Pains au chocolat
- XL Pains au chocolat
- Viennese apple turnovers
- Olive and confit tomato focaccia
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out in pairs. Classes for adults only.
- Break from 12:00 to 1:00 PM, lunch not included.
- Share a convivial moment with the Chef while the Chef is handing out the certificates, then take your pastries with you to enjoy them.
- As a souvenir, a Ritz Escoffier school apron is given to each participant.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For any reservation over 4 people, please contact us by phone or by e-mail.
Description
Prepare some viennoiserie recipes step by step to treat your relatives.
The following techniques will be included: kneading, folding, fermenting, shaping, baking and decorating.
Friday August 30 from 2:30 to 5:30 PM and Saturday 31st from 9:00am to 5:00 PM
- Apricot and pistachio brioche
- Croissant
- Pain au chocolat
- XL Pains au chocolat
- Apple, pear and hazelnut brioche
- Viennese Apple turnovers
Friday November 15 from 2:30 to 5:30 PM and Saturday 16 from 9:00am to 5:00 PM
- Croissants
- Pains au chocolat
- XL Pains au chocolat
- Viennese apple turnovers
- Olive and confit tomato focaccia
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out in pairs. Classes for adults only.
- Break from 12:00 to 1:00 PM, lunch not included.
- Share a convivial moment with the Chef while the Chef is handing out the certificates, then take your pastries with you to enjoy them.
- As a souvenir, a Ritz Escoffier school apron is given to each participant.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For any reservation over 4 people, please contact us by phone or by e-mail.
The following techniques will be included: kneading, folding, fermenting, shaping, baking and decorating.
Friday August 30 from 2:30 to 5:30 PM and Saturday 31st from 9:00am to 5:00 PM
- Apricot and pistachio brioche
- Croissant
- Pain au chocolat
- XL Pains au chocolat
- Apple, pear and hazelnut brioche
- Viennese Apple turnovers
Friday November 15 from 2:30 to 5:30 PM and Saturday 16 from 9:00am to 5:00 PM
- Croissants
- Pains au chocolat
- XL Pains au chocolat
- Viennese apple turnovers
- Olive and confit tomato focaccia
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out in pairs. Classes for adults only.
- Break from 12:00 to 1:00 PM, lunch not included.
- Share a convivial moment with the Chef while the Chef is handing out the certificates, then take your pastries with you to enjoy them.
- As a souvenir, a Ritz Escoffier school apron is given to each participant.
- Tips to select ingredients
- Tips to optimize the use of each ingredient
For any reservation over 4 people, please contact us by phone or by e-mail.
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