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編號：111250
Private French Dessert Classes with a Professional Chef
$143.68起 起價說明 實時確認說明
此起價為根據基礎套餐裡的推薦出行人數核算而來，產品價格根據您所選的遊玩日期和出現人數及所選擇的門票類型的不同而有所變動。 預訂成功後，將實時為您確認訂單，您可登入會員中心查看訂單狀態及電子票；部分特殊產品需要二次確認的，在您下單後客服會盡快為您確認訂單，請保持電話暢通。
城市：Paris遊玩時間：2 hours 30 minutes
提前7天可退改，退還總費用的70%
產品特色
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產品詳情
產品介紹
Learn the correct techniques and French cooking terms while making Classic French desserts or pastries.
Butter, water, flour and eggs - learn how to take these simple ingredients and produce a French Pastry masterpiece in a Private French Dessert Cooking Class with a Professional Chef.
Learn the correct techniques and French cooking terms, while your chef guides you step by step in making classic French Desserts or Pastries. This is a private hands-on cooking experience held in a Professional Kitchen in the Marais. This kitchen makes a variety of desserts, pastries, and other sweets for local cafe's and bakeries around Paris as well as 2 of their own Cafe's.
Your English-speaking cooking instructor will provide an overview, teach you about the ingredients, and explains the tools and equipment you'll be using to make a great French Dessert. At the end of the class spend enjoy what you have made with a cup of Tea. The recipe in English will be emailed to you after the class.
Whether you're a cooking enthusiast or a beginner, this cooking class promises to be sweet and entertaining! Kids welcome!
Option 1 Available: Friday 2:30pm Duration 3 hours
Select one option and include your choice in your reservation notes.
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Paris Brest
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Religieuse
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Saint Honor□
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Lemon Meringue Tart
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Bavarois aux fruits
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Millefeuille
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Macaron PLUS Vanille/Noisettes Dacquoise OR Tarte Chocolate OR Simple Choux
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Brioche PLUS Tarte Bourdalou
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Naked Cake PLUS Sables OR French Meringue
Techniques you will learn depending on the option selected.
Making meringue (petit boule) / Folding in the batter (macaronner) / Preparing a variety of fillings / Piping the batter onto a baking sheet (dresser) / Slice fruits thinly (emincer) / Piping batter (dresser) / Coating fillings (enrober) / Drying & Piping batter using a bag (coucher) Glazing (glacer).
Option 2 Available: On Request Duration 2 hours
Select one of the below
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Macarons: Various flavors
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Choux Pastry: Religieuse / Cream-filled puffs (choux Chantilly) / Eclair
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French Pastry and Dessert Class : Rum Baba / Cr□me br l□e / Lemon Meringue Pie / Chocolate or fruit tart.行程概要出發地點
Central Paris出發時間
回程信息
Returns to original departure point 詳細的出發地點，時間請參考電子票（Voucher）中的詳細介紹行程介紹
Choux Pastry Dessert Class
A choux is a light pastry dough used to make profiteroles, □clairs, beignets and other classic French pastries. It's amazing what you can do with just butter, water, flour and eggs.
Examples:
" Cream puffs (chouquettes)
" Savory eclair with chocolate, coffee or vanilla cream (□clair sal□e)
" Choux pastry and praline cream (Paris-Brest)
" Double cream puff with chocolate, coffee or vanilla cream (r□ligieuse)
" Cream-filled puffs (choux Chantilly)Techniques:
" Drying batter
" Piping batter using a bag (coucher)
" Glazing (glacer)Puff Pastry Dessert Class
You'll learn the ins and outs of dough during this class. It's harder than it looks!
Examples:
" Napol□on (cr□me p tissi□re)
" Apple turnovers (chaussons aux pommes)
" Palm leaves (palmiers)Techniques:
" Mixing of the ingredients (detrempe)
" Adding butter to the dough (beurrage)
" Creating turns in the dough
" Enclosing folding and rolling the butter and dough (feuilleter)
" Rolling out a sheet of pastry dough (abaisser)
" Scoring indentations with a paring knife (rayer)Macaron Making Class
These colorful bites are some of the most popular among French desserts. They're as playful and fun as they are delicious!
Possible Flavors:
" Pistachio
" Vanilla
" Chocolate and caramel ganache
" Passion fruit
" Milk chocolate ganache
" Praline
" Coffee ganache
" Raspberry jam
" Blackcurrant ganacheTechniques:
" Making meringue (petit boule)
" Folding in the batter (macaronner)
" Preparing a variety of fillings
" Piping the batter onto a baking sheet (dresser)
Croissant Making Class
The most famous of all French pastries, croissants, pains aux raisins and pains au chocolat are classic breakfast items.
Techniques:
" Combining the ingredients to create a light and flaky pastry
" Rolling and shaping the pastry
" Filling and decoratingFrench Pastry and Dessert Class
Gleaming in the windows of every French patisserie are the delights that are the artistic claim to fame when it comes to France's sweet specialties. Learn to recreate desserts that may not be covered in the other classes.
Examples:
" Sweetened tart dough with caramelized sugar (cr□me p tissi□re)
" Cr□me br l□e
" Lemon tart topped with meringue
" Chocolate & raspberry ganache tartTechniques:
" Cooking caramel custard in a water bath in the oven (bain-marie)
" Slice fruits thinly (emincer)
" Piping batter (dresser)
" Coating fillings (enrober)
飯店接送
以上列表僅供參考，如果您入住的飯店不在列表內，請直接聯絡我們的客服人員，我們將為您實時查詢預訂須知憑證信息
1. 訂購成功後，我們會通過E-Mail將[電子票（Voucher）]發送到您的Email，您也可以登入會員中心，在訂單詳情中查看[電子票（Voucher）]。 2. 請在旅行當日攜帶確認的﹝電子票（Voucher）﹞和有效身份證件到指定地點參加活動。 3. [電子票（voucher）]包含了產品使用方式、服務聯系電話等重要信息，請仔細閱讀。 4. 如預訂成功後，在48小時內沒有收到[電子票（voucher）]的郵件，請撥打電話聯絡我們的客服。重要條款
不能退改
溫馨提示
Confirmation will be received within 48 hours of booking, subject to availability 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費用說明費用包括
Cooking class Professional local chef All ingredients and cooking utensils費用不包括
Gratuities Hotel pickup and drop-off用戶評價
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Although it is a bit far from the center of Paris, it was worth the trip and every penny. Chef Noemie was engaging, personable, informative, and altogether delightful. The kitchen was efficient, spotless, and made the class easy to follow. There were 8 of us who collaborated with the chef in making Paris Brest with strawberries and Chantilly cream, Vanilla Creme Brulee, and Chouquettes. It would be difficult to pick a favorite as we happily consumed every bite. Don't miss this!
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Julie, our pastry chef was amazing!! I highly recommend this pastry course. It was a fun and very informative for both me and my husband. We also got to take home everything we baked. I will enroll again next time when I’m in Paris.
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Delightful afternoon in Paris with my family! Noemi was very engaging and guided us through 3 recipes with seasonal ingredients. Everyone participated, based on their skill level. Even my teenage niece hard to please had a great experience. We also learned a lot about French culture around food/pastry. We highly recommend this experience!
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What could be better than a French pastry class in Paris? There were only six of us in the class so we got lots of individual attention and I needed it. Our instructor was patient but she made sure everything was done correctly. I learned many new techniques that I can use in my own kitchen. And best of all we made beautiful little delicacies that we could take home to share.
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Julie, our instructor, is exactly what one could hope for when taking this type of course - she is patient, highly skilled, personable, and has a great sense of humor. My husband and I learned how to make madeleines, a chocolate ganache tarte, and a mini layer cake. They all turned out very good! What most impressed me was that Julie took the time to show us the little everyday tricks that chefs use from how to properly use a pastry bag neither my husband nor I had ever used one before, how to briskly whisk something without getting your arm tired, how to pour something into the mixer without spilling a drop and creating a mess, etc. This course is a souvenir you will never lose or forget, plus you can use the skills/recipes you learn to bring a little bit of Paris to your friends and family.
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This was a fabulous class! The kitchen was large, spacious, and set up in indiviudal stations so that each student could practice everything. Everything was set up so that all I had to do was the cooking itself. I was the only student! But the chef was very patient and an excellent teacher! She was Cordon Bleu trained and had worked in a large hotel. I left with a large box of pastries--all fabulous!. My only suggestion is to make it clear up front that you have to get to the class on your own. The kitchen was not easy to find and not very near a metro line.
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An enjoyable afternoon however we should have been given pre-warning that we would be cooking in pairs so one person misses out on some of the cooking. Also I think more thought should be given on what is to be cooked for tourists staying in B and B's or hotels - we cooked a lovely cake with butter cream but needed to be set in a fridge which we didn't have in our hotel, and other items also needed refrigeration which makes it difficult when out for the day.
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Great people, fun and learned a lot.
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I was fortunate to have others cancel so had the class to myself - it was amazing to spend time, to ask questions, and for my fellow companions, to take back the results of a couple of hours of effort. It was one of the highlights of my time in Paris.
Glad that I had checked the map directions on-line prior to going because street names are not always where you need them to be. -
This course is worth every penny! We made croissants and pain au chocolat. The chef was very professional and helpful and spoke perfect English. After returning home I was able to follow the recipe to make some for family and friends.
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