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Masterclass - The Art of Sugar

Taught by Chef Yannick Maurie

The 2017 Star of Sugar World Champion shares his innovative techniques on a subject about which he is passionate, helping you to perfect your skills.

Key Informations

Dates & Times:
Day 1
- 8am-9am : Welcome and visit of the institute
- 9am-6pm : Course (noon-1pm : lunch included)

Day 2
- 8am-5pm : Course (noon-1pm : lunch included)

Duration: 24h

Tuition fees: 1 350 €

Languages: Taught in French and translated consecutively into English.

Teaching method: Workshop based with individual follow-up. Courses are taught in fully equipped professional classrooms.

Pre-requisites: Le Cordon Bleu Diplôme de Pâtiserie or 2 years of professional experience. A curriculum vitae will be requested from all candidates. All applications will be validated by an Admissions jury.

Le Cordon Bleu Paris offers you a complete range of professional training courses in Cuisine, Pastry and Bakery:


Training Details

  • Teaching objectives

    At the end of your professional training, you will have acquired the following necessary techniques:

    • Learn essential techniques for artistic sugar work
    • Master cooking sugar
    • Carry out the 3 key phases for pulled sugar: cooking, pulling and satinage, artistic shaping for making an artistic sugar showpiece
  • Training content

    During the masterclass, you will learn techniques which will enable you to rapidly evolve in sugar work, with numerous tips on the creation of an artistic sugar showpiece and preservation methods:

    • Make each individual element shine by using assembly to showcase the sugar piece
    • Make decorative elements: sugar flowers, ribbons etc.
    • Preserving and storing artistic sugar creations


    Day 1 -> Water theme: fish, sea anemone

    Day 2 -> Tex Avery theme

    Day 3 -> Character theme: decorative detail

  • Apply
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