Camille Mansouri, alumna, pastry commis at Hôtel de Crillon Camille Mansouri is passionate about luxury hospitality and especially the Hôtel de Crillon, where she carried out her internship in 2012 following her Pastry Diploma. Then, she began her career as a commis, in pastry. She went on to work in other luxury hotels before returning to Hôtel de Crillon when it reopened in May 2017. |
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Le Cordon Bleu Paris revises its Pastry Diploma in 2018
Put your creativity to the test: create, reinvent and innovate! To achieve this, the Pastry Diploma has been expanded with almost 100 extra hours in which to practise. Guided by our Chef Instructors, you will discover new recipes and give French pastry classics a modern style. You will also use complex pastry techniques (sugar work, pièce montée, chocolate…).
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Gourmet tutorial: recipe Brittany shortbread with meringue and Menton lemon cream
Practise your skills and allow yourself a moment of indulgence with our gourmet tutorial video! Chef Soyoun Park demonstrates a delicious recipe: Brittany shortbread with meringue and Menton lemon cream. This recipe, like other delicious recipes, has been adapted from the book “L’École de la Pâtisserie” by Le Cordon Bleu® institute and publisher Larousse.
The full recipe can be found below the video. Get your utensils ready!
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Meet Vincent Valton, pastry Chef Instructor
Vincent Valton is only in his early thirties but already has 15 years of professional experience. He carried out his training with the Compagnons du Devoir (trade guild) before working abroad for 4 years. He returned to France in 2012, and began working in Research and Development for Fauchon, where he remained for 5 years. Vincent Valton is an ambitious young Chef whose passion for travelling inspires him. His resulting pastry style is one in which the flavours are pure and straightforward and textures are a key player. |
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Pooja, pastry graduate
Since graduating in pastry in 2008, Pooja Dhingra has opened several pastry shops, restaurants, and published books.
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Pastry Diploma
Open your own pastry shop or join a restaurant or luxury hotel kitchen brigade: the Pastry Diploma paves the way, with professional pastry Chefs.
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Become a pastry chef
How do you become a pastry chef? What are the necessary tasks, skills, training and qualities?
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Workshop review by MillyQ
MillyQ has taken part in two pastry workshops.She talks about her experience and gives her opinion of the workshops.
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Plastic Scraper
Scraper perfect for getting the last spoonful out of a container or working with dough.
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Chocolate Workshop
Discover the diversity of chocolate during the chocolate workshop. On the agenda: Paris-Brest and chocolate bar.
Date: March 27, 2018
Duration: 4 hours
Price: 145 € |
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