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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
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 DucasseThis event is made possible thanks to the Mosaïque Cultural Fund.
Photos from the Event
With pumpkin-orange-vanilla cream.
A hands-on approach
Following the method of the École Alain Ducasse.
With pink praline and geranium-scented whipped cream.
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