L’École de la pâtisserie by Le Cordon Bleu® institute is a benchmark book which contains 100 tested, illustrated and fail-safe recipes. Alongside every recipe is a sidebar which presents a product, Chef technique or tip.
Pastry is an art form which has also become a pastime, a hobby which combines gourmet delights with tasting. This book, which is a must-have for all self-respecting experienced amateurs, will enable you to discover the best "pâtisseries".
Discover the recipes taken from this new book with one of Le Cordon Bleu Paris Chefs during this exceptional pastry workshop.
On the agenda:
Cheesecake like an entremets
19 February, 3 March
Chocolate Pistachio Opera
22 March, 24 April, 17 May
Grapefruit meringue tart
11 June, 9 July, 23 August, 1 September
Brittany shortbread with meringue and Menton lemon cream
27 September, October 5, October 25
Milk chocolate-passion fruit tart
November 10, December 3
Lemon Yule log
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.
Book your seat now: