Pastry basics - 3 hrs
Pastry basics - 3 hrs
Number of Persons
1
2
3
4
5
6
7
8
9
10
Scheduling for
myself
somebody else
Dates
Thu 10.04.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Thu 24.04.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Sat 10.05.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Thu 22.05.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Sat 31.05.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Thu 05.06.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Thu 19.06.2025, 14:30 - 17:30
1 Day
€ 270,00
VAT included
Description
Under the guidance of our Pastry Chef, learn how to make classic French desserts from start to finish. Take them home with you to enjoy with your loved ones.
April 10, 2025 at 2:30 PM
Lemon and agastache swiss roll.
April 24, 2025 at 2:30 PM
Paris-Brest.
May 10, 2025 at 2:30 PM
Lemon meringue tart.
May 22, 2025 at 2:30 PM
Pistachio and cherry Paris-Brest.
May 31, 2025 at 2:30 PM
Chocolate and vanilla Swiss roll.
June 5, 2025 at 2:30 PM
Lemon meringue tart.
June 19, 2025 at 2:30 PM
Paris-Brest.
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Classes for adults only.
- The creations you make will go home with you !
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- 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.
April 10, 2025 at 2:30 PM
Lemon and agastache swiss roll.
April 24, 2025 at 2:30 PM
Paris-Brest.
May 10, 2025 at 2:30 PM
Lemon meringue tart.
May 22, 2025 at 2:30 PM
Pistachio and cherry Paris-Brest.
May 31, 2025 at 2:30 PM
Chocolate and vanilla Swiss roll.
June 5, 2025 at 2:30 PM
Lemon meringue tart.
June 19, 2025 at 2:30 PM
Paris-Brest.
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Classes for adults only.
- The creations you make will go home with you !
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- 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
Under the guidance of our Pastry Chef, learn how to make classic French desserts from start to finish. Take them home with you to enjoy with your loved ones.
April 10, 2025 at 2:30 PM
Lemon and agastache swiss roll.
April 24, 2025 at 2:30 PM
Paris-Brest.
May 10, 2025 at 2:30 PM
Lemon meringue tart.
May 22, 2025 at 2:30 PM
Pistachio and cherry Paris-Brest.
May 31, 2025 at 2:30 PM
Chocolate and vanilla Swiss roll.
June 5, 2025 at 2:30 PM
Lemon meringue tart.
June 19, 2025 at 2:30 PM
Paris-Brest.
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Classes for adults only.
- The creations you make will go home with you !
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- 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.
April 10, 2025 at 2:30 PM
Lemon and agastache swiss roll.
April 24, 2025 at 2:30 PM
Paris-Brest.
May 10, 2025 at 2:30 PM
Lemon meringue tart.
May 22, 2025 at 2:30 PM
Pistachio and cherry Paris-Brest.
May 31, 2025 at 2:30 PM
Chocolate and vanilla Swiss roll.
June 5, 2025 at 2:30 PM
Lemon meringue tart.
June 19, 2025 at 2:30 PM
Paris-Brest.
Practical information:
- Class taught in French and consecutively translated into English.
- Some steps of the recipes are carried out as a group.
- Classes for adults only.
- The creations you make will go home with you !
- A personalized certificate and the Ritz Escoffier school apron are given to each participant at the end of the class.
- 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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