Piped shortbread, almond-hazelnut praline

During this one-hour pastry workshop offered by Le Cordon Bleu Paris, participants prepare piped shortbread with almond-hazelnut praline. This workshop highlights precision in piping and balance between biscuit and filling.

Led by Le Cordon Bleu Paris Chefs, the workshop focuses on key techniques:

• Viennese shortbread dough preparation
• Piping control
• Assembly with smooth praline

Special attention is given to consistency, shape and final texture.

Designed as an accessible and structured workshop, it is suitable for both amateur and passionate pastry cooks.

The session concludes with a convivial tasting. Located at Place de la Concorde, Le Cordon Bleu offers an authentic pastry experience.