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Pastry - Admiral Workshop

Paris - Hôtel de la Marine

Over the course of a three-hour workshop, participants will create an elaborate recipe using advanced techniques before moving on to a tasting.

The recipes are adapted to the seasons. In Autumn, a Chef will guide you in making Pure arabica coffee religious nuns; Almond-hazelnut praline dacquoise; Conference pear and Tahiti vanilla charlotte. In spring, the sun-drenched menu includes Pistachio and gariguette strawberry choux pastries; Dacquoise with Sicilian pistachios and fresh raspberries; Red berry entremets with orange blossom water Chantilly

Recipes

Autumn: from 25 September to 18 December

CAKES
Sachertorte with apricot jam
25 September, 18 October, 1 November, 15 November

Conference pear and Tahiti vanilla charlotte
27 September, 16 October, 8 November, 20 November

MERINGUES
Pure arabica coffee macarons & Salted butter caramel macarons
2 October, 30 October, 13 November, 4 December

Almond-hazelnut praline dacquoise
4 October, 25 October, 6 December

CHOUX PASTRIES
Pure arabica coffee religious nuns
9 October, 23 October, 29 November, 11 December

Black Forest style chocolate éclairs
11 October, 6 November, 22 November, 27 November, 13 December, 18 December
Festive Period: from 20 to 30 December

Rolled “Black Forest” Yule Log (serves 4, to take away)
20 December, 24 December, 27 December, 28 December, 29 December, 30 December
Winter: from 9 january to 20 march

CAKES
Mocha coffee cake
6 February, 13 March

Black Forest gateau with sour cherries & Kirsch
30 January, 6 March

MERINGUES
Mont-blanc, crisp meringue and Ardèche chestnut cream
23 January, 27 February

CHOUX PASTRIES
Paris-Brest
9 January, 20 February

Milk chocolate & caramelized cocoa nib éclairs
16 January, 20 March

Pastry - Admiral Workshop

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Recipes