Pastry Workshops with Franck Geuffroy

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The École de Cuisine Alain Ducasse Pastry Director Franck Geuffroy will lead three unique pastry workshops in celebration of La Semaine du Goût (October 12-18) in France. Start from scratch with your first lesson, brush up on your knowledge on the classics or complement your "savoir-faire" with new original recipes! All of this hands-on knowledge from one of the most brilliant pastry chefs of his generation.

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For members

$120

For non-members

$150

About this Event

Each workshop will follow the method of the École de Cuisine Alain Ducasse with a hands-on class where participants work collaboratively under the direction of the chef to create the recipes. A tasting session concludes each workshop. Participants will take home the recipes of the pastries they created in class, along with a signature École de Cuisine Alain Ducasse apron. In this second workshop, master the art of preparing la pâte à choux and transforming it into delicious pastries

What you'll be making

Crisp éclairs with pumpkin-orange-vanilla cream
Chouquettes with pink praline and geranium-scented whipped cream
French cheese puffs filled with fromage frais

About Franck Geuffroy

Vice-champion of France of plated dessert, winner of the first tasting prize in 1998, Franck Geuffroy was first working with Christophe Felder at the Crillon. In 2004, he joined the restaurant Alain Ducasse at the Plaza Athénée as a Pastry Chef before becoming the Pastry Director of the École de Cuisine Alain Ducasse in Paris.

About the École de Cuisine Alain Ducasse

Sharing knowledge is a core value for Alain Ducasse. The École de Cuisine Alain Ducasse is a contemporary 700 m² space located on rue du Ranelagh in the heart of Paris that opened its doors in 2009, giving the general public access to Chef Alain Ducasse expertise previously reserved to professionals.

More about The École de Cuisine Alain Ducasse.

Above: © École de Cuisine Alain Ducasse

This event is made possible thanks to the Mosaïque Cultural Fund.
MosaiqueCharter1Web_Logo Rose-Noir ss Fund

Photos from the Event

Crisp éclairs

With pumpkin-orange-vanilla cream.

A hands-on approach

Following the method of the École Alain Ducasse.

Chouquettes

With pink praline and geranium-scented whipped cream.

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