The temple of pastry and baking in Paris
France is home to some of the best and most decadent desserts in the world. And when it comes to sweetness, Galeries Lafayette has a lot to offer! You can discover some of the best pastry chefs in the food court such as Pierre Hermé, Dalloyau or Yann Couvreur and find delicious French food at the Gourmet store. You can taste, but also cook French pastry, as Galeries Lafayette set a partnership with the iconic Ferrandi school to offer you an unforgettable sugared Parisian experience: Baker’s Secrets.
Our baking classes in Paris
The can’t-miss sights in Paris? The desserts, of course! Dream of mastering classic French pastries like the Lemon meringue tart or a Savarin with exotic fruits? Don your chef’s hat and learn the tips and tricks on how to make the perfect dessert from a Ferrandi school pastry chef! Just two hours later, you’ll sit down to enjoy a gourmet snack. You will practice with a small group: an ideal frame to masteries French cooking. Icing on the cake: all our French cuisine classes can be taught in English.
The highlights of our pastry and baking classes in Paris
- Master the basics of French pastries
- Discover chef’s techniques & secrets
- Share a tasting moment with the chef
Practical details
Rendez-vous at Ferrandi’s kitchen on the 3rd floor of the Lafayette Maison & Gourmet Store, 35 Boulevard Haussmann, Paris.
Price: 120€
Duration: 2h
Important Informations about our French cooking classes
- All verification of your ID and booking confirmation may be requested at the entrance.
- Participants : 6
- All children under the age of 12 cannot join our cooking classes. Teenagers under the age of 18 must be accompanied by an adult.
- For all your group booking or privatization requests, we invite you to send an email to [email protected].
Recipe of the Salted butter Caramel by Mathieu Viannay
Enjoy a classic French dessert pimped by a Ferrandi alumni starred chief!
Ingredients
– 100g of salted butter
– 200g of white sugar
– 20cl of liquid cream
Preparation
- Cut the butter into cubes than poor it in a saucepan (take it out from the fridge an hour before to soften it)
- Add the white sugar (good news : contrary to other caramel recipes, there is no need to color it with water before)
- Put on a rather strong fire and stir without stop
- Once the caramel took a pretty golden tint, lower a bit the fire and add the liquid cream. Pay attention to the bubbles, the projections and steam which are boiling
- Mix well so your preparation does not make packets
- Transfer it in a sterilized jar to let it cool (you can use the jars of jam or the small jars for babies).
- Let the caramel cool, seal the container and store in the fridge.
Taste your salty butter caramel on bread or brioche, poor it on vanilla ice cream or just envoy it with a spoon (we promise not to tell anyone).
Classic French pastry: the incredible story of the tarte Tatin
Alongside with the Religieuse, the Paris-Brest or the Lemon pie, the tarte Tatin is one of the pastries French people love the most. But it does not come from elaborated cooking research! Indeed, tarte Tatin is coincidence.
The Tatin sisters did not took cooking classes to create this pastry. They were running a small countryside restaurant in Lamotte-Beuvron. According to the legend, one Sunday when the hunting season opened, one of the sisters forgot the pie crust and put her pan in the oven filled only with apples and sugar. When she realized she had forgotten it, she simply added the crust on top of the apples and finished baking the pie. A must of French cuisine was born!
It was at this time that the owner of the Maxim’s Restaurant in Paris, a certain Louis Vaudable, discovered this tart during a hunting party. Under the spell of this tasty preparation, he asked for the recipe which was kindly refused by the two sisters.
He then sent one of his pastry chefs to Lamotte-Beuvron. He pretended to be a gardener looking for work… and discovered the secret of the famous tart. The Vaudales, who were copycats but honest, called it the “Tarte des demoiselles Tatin”. Nowadays this french pastry is still served at Maxim’s. It generally comes with whipped cream.
