Financiers, Pound Cakes & Cake Workshop

Paris

Bring back childhood memories with the Financiers, Cake and Pound Cakes Workshop at Le Cordon Bleu Paris institute.

Financiers, Cake and Pound Cakes Presentation

Duration: 5.30 hours

In a friendly and professional setting, you will make the authentic pastries and cakes of your childhood which, still today, remain firm favourites.

The objective of the Financiers, Cake and Pound Cakes Workshop is to teach you the techniques and secrets to making financiers, cake and pound cakes, with an inimitable flavour, by using your practical skills.

This workshop is suitable for both pastry beginners and those with experience.
Six hours of lessons to become a real cordon bleu, whatever your level.
Following the advice of an experienced Le Cordon Bleu pastry Chef, each participant will make the recipes mentioned below. This workshop is limited to 16 participants.

You have your own dedicated workspace to make your favourite cakes. Aprons at the ready for this most delicious of afternoon teas!

Reviews of this pastry workshop

On the menu:

30 October, 2 December
Almond small almond cakes
Candied fruit pound cake
Vanilla pound cake
Hazelnut chocolate spread
Raspberry muffins
Dark chocolate madeleines

Note:
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
Apron, tea towel and cooler bag “Le Cordon Bleu” are offered.
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
The end time of the course depends on the number of participants.

Offer this workshop with a Le Cordon Bleu Paris gift voucher

Book your seat for this workshop:

Price: € 190.00

Duration: 330 minutes

Financiers, Pound Cakes and Cake Workshop Chefs

Le Cordon Bleu Paris team of renowned and experienced pastry Chefs are keen to share the know-how and techniques necessary for making financiers, cakes and other pastries during the workshop.

The story behind the pound cake

This cake takes its name from the equal portions of butter, sugar, flour and eggs used to make it and which have also given rise to its originality and popularity.