+33 (0)1 40 51 78 18

Wednesday 27 Nov 2019 to Thursday 28 Nov 2019

  • Best of French Boulangerie - Two Day Masterclass
  • In our two day French Breads and Viennoiseries Masterclass running Wednesday November 27th to Thursday November 28th, spend two full days in a professional boulangerie kitchen learning all of the secrets to mastering everything about French Breads and Viennoiserie : from Baguettes to Croissants and more techniques here in the heart of Paris!

  • Location: On the Historic Ile Saint Louis - confirmation received with registration
  • Time: 9:00 - 17:00
  • Price: €700.00 Availability: 5+ places left

Best of French Boulangerie - Two Day Masterclass

Overview

Join us for a two day Intensive Masterclass series focused on the best of French Breads and Viennoiseries. You will work from start to finish developing and fine tuning your French Boulangerie techniques, from Baguettes, to Croissants and more!

Wondering if you should join us for the Masterclass or our Baguette Class? We have some helpful information on that in our FAQs

Day 1 Overview

Day 1

Meet your chef and fellow bakers over coffee and croissants – the only way to begin!

Learn all about flour, yeast and levain – then make your own levain using wild yeast. 

Time to make pain de tradition, from frasage to cuisson! You’ll make various beautiful forms, including the classic baguette, batard, ficelle…

Get rustic by making pain de campagne - country bread – and learn more beautiful shapes.

Learn how to prepare dough a day in advance and find out how the boulangeries of Paris really work.

Day 2 Overview

Day 2

You’ll master the art of vienoisserie – making leavened puff pastry to create croissants in all their forms (including bi-coloré techniques), pain au chocolat, pain aux raisins and pains suisses.

Continue to futher fine tune your Baguette and French Bread skills practicing your methods for pain de tradition, pain de compagne, boules, epi, and other new classic shapes. 

Full Syllabus

Day 1

9-9:30am         Arrivals, changing, coffee & croissants (meet & greet)

9:30-10am       Presentation of participants and teacher, presentation of program

10-10:30am     Weigh ingredients for baguettes, mix the dough (frasage) for the autolyse

10:30-10:45     Levain – what it is, each person starts their own, difference between levain dur and levain liquid.

10:45-11am     Theory: differences in flour, different types of fermentations (yeast, levain-levure, poolish)

11-12pm          Baguette de tradition – weighing ingredients, kneeding by hand, rabats

12-1pm            Lunch break

1-2pm              Baguette de tradition – dough division and scaling, preshaping

2-2:15pm         Baguette de tradition - bench rest 

2:15–3pm        Baguette shaping

3-3:45pm         Baguette rising. Observe changes in the levain.

3:45-5pm         Oven – using the oven loader, using the peel, scarification and its purpose, cooking time and temperature, steam and its purpose, coloration

Day 2 

9-10am             Leavened Puff Pastry – weighing ingredients, kneading by mixer, division, refrigeration. Feeding the levain, pastry cream.

10-10:30am      Pain de tradition – weighing ingredients, frasage in the mixer for autolyse

10:30-11.30      Autolyze of pain de tradition, initial shaping of the croissant dough, shaping of the dry butter, beginning the lamination of the LPP (leavened puff pastry).

11:30-12pm      Kneading the pain de tradition (machine). Finishing the LPP lamination.

12-1pm             Lunch break

1-1:30pm          Pain de tradition – dough division and scaling, preshaping

1:30-2:30pm     Shaping croissants, pain au chocolat, pain aux raisins and pains suisses

2:30-3:30pm     Shaping baguettes, + batards, boules, ficelles

3-3:45pm          Bread rising. Observe changes in the levain.

3:45-5pm          Oven – using the oven loader, using the peel, scarification and its purpose, cooking time and temperature, steam and its purpose, coloration


Central Paris Location

Last Minute Course Places

16 Sep 2019

  • French Pastry / Les Tartes : Classic French Tartes
  • Tarte aux Fruits Rouges et Tarte au Citron Meringuée!

    In this class you will be learning the secrets to creating the perfect Red Berry and Lemon Meringue Tartes

  • La Cuisine Paris, 80 Quai de l'Hôtel de Ville, 75004 Paris     Time: 15:00 - 17:00
  • Price: €69.00     Availability: 3 places left

18 Sep 2019

  • French Pastry / The Best of: Grand Classics of French Pastry Classics
  • The perfect three hour experience for those that love the ‘best of’ classic French Pastries. Enjoy creating the delights you find adorning the windows of your favorite Paris Pastry boutiques.

  • La Cuisine Paris, 80 Quai de l'Hôtel de Ville, 75004 Paris     Time: 14:00 - 17:00
  • Price: €99.00     Availability: 1 place left

La Cuisine Paris Blog

Sign up for Le Chou Chou, our Monthly Newsletter from Paris!

Get in touch

If you have any questions please don’t hesitate to call on +33 (0)1 40 51 78 18 or email contact@lacuisineparis.com    Click here for further contact details