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- School in a soft slope-

18 Nov. 2018

To become a sugar master, we highly recommend these master classes by our pastry chefs. A good way to discover what you have always wanted to know… and to succeed with your macaroons, Christmas cakes, Viennese pastry and chocolates. Warning: good spirits are a must!

 

 

 

Pastries created during a master-class by Johan Martin at the Jean-Philippe Darcis Academy

 

 

 

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First page: Paco Torreblanca giving a lesson at the International School of Pastry Arts.

 © masunoimagen.com

 

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Jean-Philippe Darcis, a pastry chef and an ambassador of chocolate with a dedicated museum (Verviers, Belgium).

 

Where? At the Academy, founded in 2016. Private classes by Jean-Philippe and his team of chefs. Master class for the invited MOF’s (best workers of France).

How does it work? Several classes every week.

Duration? 4 hours at the end of day.

The most successful classes? Macaroons, pralines (chocolate bonbons), pastry for dummies and classes for children and teenagers.

A specialty? Chocolate in all shapes: bonbons, entremets or mousse, and macaroons, a house specialty.

The extra? Children classes and child and parent classes. Professional training over 1 to 3 days.

 

To be booked here

 

 

 

Lesson at the Jean-Philippe Darcis Academy

 

 

 

The Jean-Philippe Darcis Academy

 

 

 

Guillaume Mabileau, MOF, during a lesson on pièce montée at the Jean-Philippe Darcis Academy.

 

 

 

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Paco Torreblanca, a renowned Spanish pastry chef, host of a cult TV show, and his son Jacob (Alicante, Spain)

 

Where? In their “International School of Pastry Arts”, opened in 2013 in Alicante.

How does it work? A school for professionals with classes over 3 to 6 months. Classes on Saturdays for private individuals, 20 persons maximum.

Duration? 4 hours.

The most successful classes? Introduction to chocolate, artistic sugar, macaroons, pastry, etc…

The extraThe “technical” master classes over 4 days. On line classes.

 

To be booked here

 

 

 

 

Paco Torreblanca delivering a lesson on artistic sugar at the International School of Pastry Arts.

 

 

 

Lesson at the International School of Pastry Arts

 

 

 

Lesson by Jacob Torreblanca

 

 

 

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Alain Chartier, a pastry chef and an ice-cream maker, among the best ice-cream MOF in France (Vannes)

 

Where? In his “École des Desserts”, opened in 2007 in Theix, alternating with his chef Franck Fouchereau. Savoury class every Thursday with Bernard Rambaud, a former starred chef at Le Vieux Pressoir.

How does it work? 2 classes per week, all levels, for a maximum of 10 persons. Apprenticeship upon request for companies.

Duration? 3 hours on Saturday mornings and afternoons.

The most successful classes? Ice-creams of course!

A specialty? Many!

The extra? Sweet and savoury themes: creams, picnic, autumn and winter or celebration classics.

 

To be booked here

 

 

 

Alain Chartier in his “École des Desserts”.

 

 

 

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Luc Guillet, a pastry chef who loves the treasures of his family home and of his terroir (Valence)

 

Where? In his school “À Partager”, opened in 2015 in Valence with Julie Haubourdin, a pastry chef coach.

How does it work? 2 to 3 classes per month, all levels, for a maximum of 12 persons.

Duration? 3 hours on Saturday afternoons.

The most successful classes? Macaroons, puff pastry, choux and season fruits.

A specialty? The delicacies of the Drôme, such as the class on peaches, apricots or nuts.

The extraClasses for child and parent and classes for companies.

 

To be booked here

 

 

 

 

Luc Guillet

 

 

 

Lesson on apricots with Luc Guillet

 

 

 

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Nicolas Bernardé, a MOF pastry chef and an inspired world traveller with all facets of gourmandise (La Garenne-Colombes).

 

Where? In the labs of his boutique of Gourmandises.

How does it work? 1 session a week, for 10 to 12 persons.

Duration? 3 hours on Saturday afternoons.

The hits? Classics such as macaroons, the Saint-Honoré or the mille-feuilles and travel cakes, the Cakissimes®, his signature creations.

A specialty? The famous Cakissimes®, revisited every season and according to the inspiration of the pastry chef, frozen, fruity, chocolate, without gluten…

The plus? Pastry lessons, but cooking lessons as well, with savoury recipes, and the privatisation of the labs for companies.

 

To be booked here

 

 

 

 

Nicolas Bernardé

 

 

 

Cakissime truffle-chocolate by Nicolas Bernardé

 

 

 

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Vincent Guerlais, an inventive pastry chef with playful creations (Nantes)

 

Where? In his “School Lab”, opened in 2008.

How does it work? 2 classes per week, all levels, for a maximum of 12 persons.

Duration? 3 hours on Saturday mornings and afternoons.

The most successful classes? Macaroons and chocolate classes.

A specialty? Raspberry base, chocolate, and classics revisited with some peps.

The extraApprenticeships upon request (during the week) for companies.

 

To be booked here

 

 

 

Vincent Guerlais

 

 

 

 

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Thierry Mulhaupt, a pastry chef keen on arts, chocolate and crazy about fruits (Strasbourg)

 

Where? In his laboratories at Mundolsheim and Colmar.

How does it work? 2 to 3 classes per month. For 10 to 20 persons, depending on the location.

Duration? 3 hours on Saturday afternoons.

The most successful classes? Macaroons, Christmas specialties and dream cakes.

A specialty? Christmas cakes – Stollen, Berawecka, Cinnamon stars – and his signature tarts the “Tartes folles”.

The extra? Tailor-made classes for 20 persons or more.

 

To be booked here

 

 

 

Blackberries and fir honey Tart by Thierry Mulhaupt

 

 

 

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Aurélien Trottier, Artisan with a passion and a penchant for delicate and coloured creations (Angers)

 

Where? In his new lab at Ponts-de-Cé, inaugurated in January 2017.

How does it work? 2 classes per month, all levels, for a maximum of 8 persons.

Duration? 2h30 on Saturday afternoons.

The most successful classes? Classics revisited: Paris-Brest, Saint-Honoré and rum baba. The signature entremets.

A specialty? The Madagascar: black chocolate mousse, vanilla crème brûlée and cocoa biscuit. Tailor-made classes in the lab for companies.

The extra? Tailor-made events for private individuals. Tailor-made classes in the lab for companies.

 

To be booked here

 

 

  

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Joël Baud, pastry chef and chocolate maker, playing with sweet and savoury (Besancon)

 

Where? In his Besancon laboratory.

How does it work? One class a month, all levels, for 6 to 12 persons.

Duration? 3h30 on Saturday afternoons.

The most successful classes? Macaroons, Yule logs, chocolate moulds and decors for Easter and sweet mignardises.

A specialty? Signature entremets, including the Crousty, based on hazelnuts and Tonka beans, savoury cakes and soft cakes for teatime.

The extra? The small appetisers and the sweet and savoury verrines.

 

To be booked here

 

 

 

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Richard Sève, a pastry chef and a chocolate maker, creator of a beautiful museum (Lyon).

 

Where? At the Musco, the chocolate museum, which he opened in October 2017 in Limonest, near Lyon.

How does it work? Several classes every week for a maximum of 10 persons. Apprenticeship for companies.

Duration? 2 hours or 20h30 for the classes given by Richard Sève.

The most successful classes? The great classics: mille-feuilles, fraisier, etc, and chocolate classes as well as his specialties, the Pulli and praline.

The extraAn exceptional décor, the museum. Tailor-made classes for private individuals and companies. Child and parent classes.

 

To be booked here

  

 

 

Richard Sève during a lesson at the Musco © Studio Erick Saillet

 

 

 

© Studio Erick Saillet

 

 

 

 

 

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