Discover baking differently with Chef Clément
Chef Clément invites you to bake with him around traditional French cakes. More than a recipe, you will learn many techniques to save you time and efficiency while achieving the perfect result.
Where every gesture can make a difference
As you probably know, French pastry is all about precision. Every gram can change the result, a gesture made a little too quickly can ruin the recipe, random cooking can change the final texture. You will learn all these little things alongside the Chef during his class.
Learn the most famous recipes
As you can see from the Chef's photos above, you can learn a large number of recipes at his side. Among his must-haves, there is the macaron workshop (Two biscuit shells filled with a ganache in the center). He has trained more than 5,000 French customers on this theme alone. He also specializes in choux pastry (which allows you to make cream puffs, chocolate or vanilla éclairs or even croque en bouche). Finally, among the traditional desserts that he loves and teaches the most, there is still the very famous millefeuille or the Trianon (which is a cake with 3 layers: hazelnut dacquoise biscuit, praline crisp and chocolate mousse).
What recipes are offered in the pastry theme?
Below you will find the different recipes offered in Chef Clément’s pastry class. It will sometimes be possible to make two recipes or to focus only on one cake. For example, it will be possible to do a class only on macarons, only on choux and éclairs or only on millefeuille. It may also be possible to combine macarons (with a simple flavor, chocolate for example) with a second dessert such as vanilla cream puffs or Trianon.
- French Meringue Macarons (Chocolate, Raspberry, Lemon, Salted Caramel)
- Trianon, also called Chocolate Royal cake (3-layers: Dacquoise biscuit, crunchy praliné, chocolate mousse)
- Cream puffs and eclairs (Learning about choux pastry, preparation of vanilla custard, caramel and icing)
- Millefeuille with its homemade puff pastry in express version, homemade icing and chocolate tempering
- Assortment of chocolate candies with chocolate tempering: Praline rocks, chocolate truffles ...
- Strawberry cake with génoise, vanilla mousseline cream with kirsch, flavored syrup and generous strawberries
- Tropézienne, a specialty of Provence and Saint-Tropez, an orange blossom brioche filled with vanilla mascarpone and orange blossom chantilly cream
- Lemon meringue pie with Italian meringue, caramelized walnut pie and generous caramel or even the all-chocolate pie
- Black Forest (Chocolate sponge cake, whipped ganache, vanilla whipped cream)
Choose Chef Clément’s pastry class then discuss with him what might interest you. He will be able to suggest the right content for you.
