We come to your home with all the ingredients, the recipe and the necessary equipment, a chef just for you to answer all your questions and adapt the recipe to your kitchen.

All precautions are taken during our workshop, mask, hydroalcoholic gel,...

Our prices are decreasing, book for several people!

Here are our rates:

Macarons (2 flavors of your choice) : You will learn how to make macarons using the Italian meringue method, filled with a cream or a ganache.

We challenge you not to eat them on your way back home!

The choice of flavors: Chocolate and Vanilla, or Pistachio and Hazelnut gianduja, or salted butter caramel and lemon.

Lemon meringue Tart : You will learn how to make and line a sweet pastry dough, filled with a blissfully creamy lemon curd and decorated with a caramelized lemony Italian meringue. According to your wishes the decoration with the Italian meringue may be changed.

Tarte Tatin (upside down apple tart) and its crumble or Chocolate tart : You will learn how to make a short pastry dough filled with an apple compote with caramelized apples and decorated with a crunchy crumble.

Hazelnut & milk chocolate Eclairs : You will learn how to make and pipe eclairs and how to cook in your oven a nice choux pastry dough; we will fill the eclairs with a crispy praliné, a creamy chocolate, and pipe a light milk chocolate mousse on the top, sprinkled with some hazelnuts.

Seasonal fruits or Chocolate Eclairs :  You will learn how to make and pipe an eclair and how to cook in your oven a nice choux pastry dough; we will fill the eclairs with a mousseline cream, some fresh fruits, and decorate with a pistachio chantilly and sliced fruits/berries.

🌱 L'idée sucrée takes an Eco-Friendly position, we won't give you strawberries in December! That's why we write seasonal fruits. If you have a preference for a specific fruit, don't hesitate to mention it when you book the workshop.

Saint Honoré : You will learn how to make a short pastry dough and a nice choux pastry dough filled with pastry cream. We will caramelize the choux, assembly the cake and pipe the chantilly cream with a St Honoré nozzle.

The Paris-Brest: You will learn how to make and pipe a nice Paris-Brest and how to bake it in your oven. We will fill it with a crispy praline and a praliné mousseline cream. After the piping we will decorate our Paris-Brest with roasted hazelnuts.

Our mouths are already watering!

Caramel choux :  You will learn how to make, pipe and cook in your oven a beautiful choux pastry dough with a craquelin; the choux will be filled with liquid caramel and a caramel chantilly.

Madeleines, Financiers & Orange pound Cake : During this workshop you will learn how to make madeleines with their characteristic hump, appetizing financier biscuits and an orange pound cake.

Cannelés & Gâteau basque : You will learn how to make two of the regional sweets specialties: The gâteau Basque with a cake batter, pastry cream and fresh cherries according to the season; and the Cannelés, small Bordeaux pastries flavoured with rhum and vanilla, soft in the inside, crunchy on the outside.

🌱 L'idée sucrée takes an Eco-Friendly position: that's why, out of cherry season, The gâteau Basque will be plain.

Flan (french custard pie) and the gâteau Basque : You will learn how to make two of the French sweet specialties: the flan (French custard pie), with a short pastry dough and a rich custard vanilla cream; and the gâteau Basque, with a cake batter, pastry cream and fresh cherries according to the season.

🌱 L'idée sucrée takes an Eco-Friendly position: that's why, out of cherry season, the gâteau Basque will be plain.