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.

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.