Home » Traditional Pastry Workshop
Chef Clément invites you to bake with him around traditional French cakes. More than a recipe, you will learn many techniques to save you time and efficiency while achieving the perfect result.
As you probably know, French pastry is all about precision. Every gram can change the result, a gesture made a little too quickly can ruin the recipe, random cooking can change the final texture. You will learn all these little things alongside the Chef during his class.
As you can see from the Chef’s photos above, you can learn a large number of recipes at his side. Among his must-haves, there is the macaron workshop (Two biscuit shells filled with a ganache in the center). He has trained more than 5,000 French customers on this theme alone. He also specializes in choux pastry (which allows you to make cream puffs, chocolate or vanilla éclairs or even croque en bouche). Finally, among the traditional desserts that he loves and teaches the most, there is still the very famous millefeuille or the Trianon (which is a cake with 3 layers: hazelnut dacquoise biscuit, praline crisp and chocolate mousse).
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 recipe suggestions in the pastry class; you can choose 2 recipes by accumulating a maximum of 5 stars:
Dark chocolate or salted butter caramel or lemon french macarons ★★★
French Trianon, also called Chocolate Royal cake (3-layers: Dacquoise biscuit, crunchy praliné, chocolate mousse) ★★★
Cream puffs (Choux pastry, preparation of vanilla and chocolate custard, caramel) ★★★
Profiteroles (Choux pastry; vanilla whipped cream; fresh red berries, chocolate sauce) ★★★
Paris-Brest (Choux pastry, praline vanilla custard, flaked almonds) ★★★
Fraisier (Strawberry cake with a genoise biscuit and a vanilla custard) ★★★
Tropézienne, a specialty of Provence and Saint-Tropez, an orange blossom brioche filled with vanilla mascarpone and orange blossom chantilly cream ★★★
Individual apple tarte tatins accompanied by a salted butter caramel sauce ★★
Provencal biscuits (Navettes from Marseille with orange blossom) ★★
Chouquettes (French sweet pastry puffs with sugar grains) ★★
Chocolate lava cake; salted butter caramel sauce ★★
Lemon meringue tart (sweet shortcrust pastry, lemon curd, and Italian meringue) ★★
Vanilla mascarpone cream; Italian sbrisolona biscuit with almonds and corn flour ★★
Red fruit and vanilla tiramisu; homemade ladyfingers ★★
Floating Island (Anglaise custard; salted butter caramel sauce; meringue; caramelized hazelnuts) ★★
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.
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Organize a cooking class at your home or rental up to 125 miles around Aix-en-Provence or take a private class at the Aix-en-Provence or Eguilles cooking workshop.
Provence-Alpes-Côte d'Azur, France
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