Discover French Pastry and baking with Chef Clément
Chef Clément invites you to discover the art of French pastry and baking through some of the country’s most iconic desserts. More than simply following a recipe, you will learn practical techniques and professional tips that help you work more efficiently while achieving beautifully balanced results.
Where every gesture makes a difference
In pastry, precision matters. Throughout the workshop, Chef Clément will guide you step by step, sharing the small details and techniques that transform simple ingredients into elegant and refined desserts.
Learn some of the most famous French pastry recipes
As you can see from the photos, a wide variety of pastries can be prepared during the workshop. One of the chef’s most popular classes focuses on French macarons — delicate almond biscuit shells filled with a smooth ganache. Chef Clément has trained more than 5,000 participants on this iconic pastry alone.
He also specializes in choux pastry, the versatile dough used to create cream puffs, éclairs and croquembouche. Among the traditional desserts he most enjoys teaching are also classics such as millefeuille and Trianon, a refined layered cake made with hazelnut dacquoise, praline crisp and chocolate mousse.
What recipes are offered in the pastry theme?
Below you will find the different recipes offered in Chef Clément’s pastry class. It will sometimes be possible to make two recipes or to focus only on one cake. For example, it will be possible to do a class only on macarons, only on choux and éclairs or only on millefeuille. It may also be possible to combine macarons (with a simple flavor, chocolate for example) with a second dessert such as vanilla cream puffs or Trianon.
Here are the pastry creations available for your class. Choose Chef Clément’s pastry class then discuss with him what might interest you. He will be able to suggest the right content for you.
You may select two recipes by accumulating a maximum of five stars.
Signature & Iconic French Pâtisserie
Millefeuille – Crisp quick puff pastry with minimal resting time, smooth homemade vanilla pastry cream, traditional white fondant icing and delicate dark chocolate piping. A true Parisian classic that teaches precision and layering. ★★★★
French Macarons – Choose between dark chocolate, salted butter caramel, lemon or raspberry. Learn the technique behind smooth shells, perfect feet and balanced ganache or curd fillings. ★★★
French Trianon (Chocolate Royal Cake) – A refined three-layer entremet: almond dacquoise biscuit, crunchy praline layer and silky chocolate mousse. A masterclass in textures and structure. ★★★
Paris-Brest – Choux pastry ring filled with praline vanilla custard and finished with flaked almonds. A timeless celebration of hazelnut and cream. ★★★
Fraisier – Elegant strawberry cake made with genoise sponge and light vanilla custard, showcasing balance, freshness and precise assembly. ★★★
Choux & Cream Classics
Cream Puffs or Éclairs – Master choux pastry and prepare vanilla and chocolate custards, finished with caramel or glaze. A fundamental French pastry technique. ★★★
Profiteroles – Light choux pastry filled with vanilla whipped cream, served with fresh red berries and warm chocolate sauce. A refined and generous dessert. ★★★
Chouquettes – Small sugar-topped choux puffs, airy and addictive, ideal for understanding choux pastry fundamentals. ★
Regional Specialties from Provence
Tropézienne – The iconic specialty of Saint-Tropez: delicate orange blossom brioche filled with vanilla mascarpone and orange blossom chantilly cream. Soft, fragrant and elegant. ★★★
Provençal Navettes from Marseille – Traditional orange blossom biscuits, subtly crisp and aromatic. A taste of Mediterranean heritage. ★
Fruit & Fresh Desserts
Individual Apple Tarte Tatin – Caramelised apples baked upside down and served with salted butter caramel sauce. A rustic yet sophisticated classic. ★★
Lemon Meringue Tart – Sweet shortcrust pastry, vibrant lemon curd and silky Italian meringue. A perfect balance between acidity and sweetness. ★★
Red Fruit & Vanilla Tiramisu – Fresh berry variation of the Italian classic, prepared with homemade ladyfingers and light vanilla mascarpone cream. ★★
Chocolate & Indulgence
Chocolate Lava Cake – Intense molten chocolate centre served with salted butter caramel sauce. Decadent and comforting. ★★
Floating Island – Silky custard (crème anglaise), airy meringue, salted butter caramel sauce and caramelised hazelnuts. A refined French dessert. ★★
Black Forest – Chocolate sponge cake layered with whipped ganache and vanilla whipped cream. Elegant and generous. ★★
Vanilla Mascarpone Cream with Italian Sbrisolona – Almond and corn flour crumble-style biscuit paired with smooth vanilla mascarpone cream. Textural and delicate. ★★
