"Confectionery School" Workshop
Paris
Duration: 3 hours
Confectionery School by Le Cordon Bleu® institute is a reference book that contains 90 emblematic recipes from France and abroad. Discover the techniques for making confectionery recipes from the book under the expert guidance of a Le Cordon Bleu Chef Instructor.
During this workshop, you will prepare a recipe from this book with a Le Cordon Bleu Paris Chef.
Apron and cooler bag “Le Cordon Bleu” are offered. A participation certificate will be given by the Chef at the end of the workshop.
On the menu:
2025
10 October, 10 December
Chocolate praline rochers
Coffee toffees
20 December
Shaped fruit jellies
Soft nougat
2026
14 February
Pink marshmallows and Vanilla fudge
11 March, 2 October
Gold-Flecked palettes and pink pralines
29 May
Chocolate praline rochers and Coffee toffees
30 July
Chocolate coated almonds and Chewy caramels with fine ‘fleur de sel’ sea salt
16 December
Shaped fruit jellies and Soft nougat
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.
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.
Book your seat now:
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Course: "Confectionery School" Workshop
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