Under the guidance of an expert Pastry Chef, you will learn to create light pastries without compromising on taste. In a relaxed and friendly atmosphere, you will discover how to use alternative ingredients to reduce sugar and fat, while creating delicious balanced desserts that are both indulgent and delicious.
This workshop is perfect for those who want to explore healthier options for their desserts, while maintaining a full sensory experience. Whether you're a beginner or a passionate baker, you can rely on the Chef’s expertise to guide you through every step of the process as you create your own treats.
During the workshop, you will learn innovative techniques for crafting balanced pastries, combining alternative ingredients and clever preparation methods. You’ll leave with inspiring recipes and the satisfaction of being able to recreate these light, yet indulgent, desserts at home.
Apron and cooler bag “Le Cordon Bleu” are offered. A participation certificate will be given by the Chef at the end of the workshop.
On the menu:
23 January
Pear & chocolate tart (gluten free, plant-based)
25 February
Pound Cake Caramel and pecan nut (gluten free)
21 March
Choux pastries Tropical (gluten free)
24 April
Charlotte Strawberry - blackcurrant (gluten free)
20 June
Strawberry tart (gluten free, plant-based)
1st August
Charlotte Strawberry - blackcurrant (gluten free)
6 September
Raspberry and mango tart (gluten free, plant-based)
30 September
Choux pastries Praline and sesame seed (gluten free)
22 October
Rolled biscuit sponge Yuzu and matcha (gluten free)
13 November
Orange tart (gluten free, plant-based)
2 December
Charlotte Mango - passion fruit (gluten free)
Note:
All short courses are taught in French and consecutively translated into English by a translator
Applicants must be at least 18 years of age
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%)
The end time of the course depends on the number of participants