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.

Our prices are decreasing, book for several people!

Here are our rates:

Chocolate Praline Tart: Ideal for working on the icing technique, we will learn how to make a cocoa sweet pastry filled with a mi-cuit with a touch of fleur de sel, a chocolate hazelnut ganache, a chocolate mousse that we will glaze with a chocolate icing.

The workshop also allows us to work on the chocolate decoration by tempering.

Fruit tart of your choice: Ideal for working on the icing technique, we will learn how to make a plain sweet pastry filled with a compote, fresh fruit, a mousse that we will glaze with a neutral or colored icing.

The workshop also allows us to work on the chocolate decoration by carrying out the tempering process.

🌱 L'idée sucrée takes an eco-responsible stance and we try not to offer you strawberries in December!
That's why we will advise you to work with seasonal fruits, if you have a preference for the fruit don't hesitate to write it to us when you book.

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.