Paris Croissant and Breakfast Pastry Class with a French Chef

Paris

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Price from: €109Check availability

Paris Croissant and Breakfast Pastry Class with a French Chef

Price from
€109
Duration
3 h
Group size
Up to 6 travellers
Guide languages
English

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Overview

Only 6 participants in each class. Ages 15 and up.

With our course led by a French pastry Chef, you'll learn all the secrets of crafting the perfect croissant, from the intricacies of the puff pastry dough to the chemistry behind creating that flaky texture.

You'll enjoy a studious yet fun atmosphere that allows for plenty of hands-on learning and personalised instruction.

Bring home the tastiest of souvenirs with this 3-hour tour. You will learn the technique for making delicious buttery croissants.

Located just a stone's throw from Montmartre and the Sacré-Coeur, our welcoming and well-equipped studio provides the perfect setting for learning and practicing the art of croissant-making. And once you've perfected your skills, you'll get to enjoy your delicious creations on-site with a hot beverage, or take them to go for later.

What's included

Small groups of maximum 6 participants
Professional French pastry Chef
English language copy of the recipes. Aprons. All cooking equipment
To celebrate our 13th anniversary we’re happy to offer you our “Everyday Gourmet French Tarts” eBook
Tea and coffee
Take home bags

Not included

Gratuities
Hotel pickup and drop-off
Transportation to/from attractions

What you will do

Stop 1
Only 6 participants in each class. Ages 15 and up.
After 3 hours spent with our French Chef, you will have acquired the know-how to make croissants that are light, crispy on the outside and melt-in-your-mouth soft on the inside. You will learn and perform each step in making classic buttery croissants and pain au chocolat (chocolate-filled croissants).
On Thursday morning classes, we offer to make bicolor croissants filled with chocolate pralin.
You will learn some specific techniques :
• Make the Beurrage: to add butter to the dough that is called pâton.
• Pâton : the block of croissant dough after the butter has been folded into the detrempe to form an envelope.
• Make the turns: to give turns to the croissant dough (pâton) by rolling the dough and folding it.
• Feuilleter (to make into leaves): enclosing the butter in a layer of dough and folding and rolling the dough to form thin layers or leaves.
• Follow "la pousse" (the fermentation and the rising) : the expansion of the fermented dough caused by the yeast during the rising.

Important information

Public transportation options are available nearby
Not recommended for travelers with spinal injuries
A maximum of 6 people per booking
Minimum age 15. Children must attend with a registered adult : 1 adult per child
Please advise any allergies or special dietary requirements at the time of booking
Please advise your Paris contact details at time of booking; this information is for the tour operator to keep on record for contact purposes only
Minimum numbers apply. There is a possibility of cancellation after confirmation if there is not enough passengers to meet requirements. In the event of this occurring, you will be offered an alternative or full refund
Layered yeast-leavened dough requires a lot of prep time, preferably starting the day before. The time requirement and technicalities are what make croissants so demanding. Therefore, so stages will be done to ensure that you will be able to enjoy your pastries at the end of the course. You’ will still work these stages during the course..
Please wear comfortable, casual clothing and flat comfortable shoes, long hair should be tied back.
After 5 minutes of delay we shall begin the course without the late client. After 15 minutes without anybody showing up, the class will automatically be cancelled, and your booking may be treated as a last minute non-refundable cancellation.