Sunday January 21, 2024: Around the Noisette (7 a.m.)

7 hour workshop
Hours: 9 a.m. - 5 p.m.
3 places available
 
Throughout this day, we will work with hazelnuts in all their forms!
Discover the secrets of making desserts that are sometimes complex and time-consuming (the Noisette requires a whole day to make), and learn to manage your time and organize yourself, in order to successfully complete this mission!
 
Recipes made: La Noisette, the famous Paris-Brest and the making of homemade praline, Hazelnut caramel finger covered with rock icing and decorated with a chocolate caramel ganache.
 
Techniques taught during the course: making different types of biscuits, choux pastry, whipped ganache, mousseline cream, homemade praline, flowing caramel, coating and decorating techniques, poaching techniques for creams and ganaches, filling tartlets, assembling desserts, cutting, presentation and decoration, mastering the different cooking methods.
 
Workshop limited to 3 people
Lunch not included.