Through this course, you will learn to combine textures and fragrances for an exquisite Christmas dessert worthy of a professional. With the chef, you will make the recipes to create the Christmas "Emotion". You will learn the perfect cooking of the biscuit, the traps to avoid to obtain a smooth and creamy chocolate mousse as well as the stages of assembly of a modern beech. Boasting scents of coffee, caramel, vanilla and chocolate, this beech can also be declined in various forms to be tasted throughout the year.
Maximum of 16 participants working at their own station.
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