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Marseille
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If there is doubt as to their origin, they are nevertheless two flagship cakes of french pastry. Traditional or revisited, choux pastry is limitless for the creativity of bakers! Always the same dough, but an infinite range of tastes, textures and backdrops. Become Zeus of choux pastry and learn how to make cakes so beautiful and so hungry that they eat at lightning speed!
You take the pastry CAP exam? You are a novice, hobbyist or pastry confirmed? This workshop is for you! In this intensive class of 9 hours, you will cover all technical bases equivalent to a pastry CAP exam. One hour lunch break with a meal served by Labo & Gato.
1 review
Tired of missing your macaroons or you simply are afraid to get started? This class is for you! No more grainy shells, broken macaroons and collar defects. We deliver all our tips and tricks to learn and succeed for sure these little treats. Come make perfect macaroons'shells and 3-4 toppings according to the chef.
2 reviews
Classic of summer, the strawberry cream cake always make unanity! Biscuit soaked in kirsch, vanilla mousseline, fresh strawberries and almond paste decor: learn how to make step by step this fresh and light cake.
If its origin is uncertain, Black Forest is a mythical and a sublime cake. Of German origin, this cake made of a cocoa biscuit, Morello cherries in kirsch, chocolate shavings and whipped cream, is a perfect balance of textures and flavors. The most of Labo & Gato? A extra gourmet chocolate mousse and a modern setting for a classic but chic Black Forest!
Created in honor of a cycling race connecting the two cities, the Paris-Brest has risen to the rank of the favorites of French pastry. An original presentation made of a crunchy choux, a ligth and meltingly soft praline cream with a homemade praline: our Paris-Brest is a pure gluttony! Try and make our modern version that surely be a must for your recipe book!
Who doesn't know the Trianon, also known as the Royal chocolate? Composed of a hazelnut dacquoise, a praline feuillantine and a ligth chocolate mousse, this dessert is simply irresistible! Let us guide you and make this dangerously addictive and delicious dessert!
1 review
The boy wonder of pastry Cédric Grolet surprised us with his fruits in trompe l'oeil style . Real feat technique, learn to realize these small jewels of realism and impress your guests by offering a small piece of nature on the plate. With the fruits in trompe l'oeil, we taste first with the eyes.
Tired of missing your macaroons or you simply are afraid to get started? This class is for you! No more grainy shells, broken macaroons and collar defects. We deliver all our tips and tricks to learn and succeed for sure these little treats. Come make perfect macaroons'shells and 3-4 toppings according to the chef.
2 reviews
Round, golden, shiny... the sun of Portugal? No, its famous Pastel de Nata! Real institution in Lisbon, this irresistible pastry knows a real success. You already see it warm and lightly sprinkled with cinnamon in your kitchen? So follow us, we will board you to Portugal for a workshop where you will learn how to make this characteristic crisp pastry and this creamy "Nata" that you can eat with a spoon. A treats that makes everyone agree.
When Saint-Tropez meets Cap Ferret, this gives a gourmet workshop under the sign of the sun! But don't forget the method! On one side, a bun with a smooth cream perfumed with orange blossom, on the other choux pastry with a light vanilla cream. Try it, learn step by step and melt for these two classics of modern times!
Created in honor of a cycling race connecting the two cities, the Paris-Brest has risen to the rank of the favorites of French pastry. An original presentation made of a crunchy choux, a ligth and meltingly soft praline cream with a homemade praline: our Paris-Brest is a pure gluttony! Try and make our modern version that surely be a must for your recipe book!
You take the pastry CAP exam? You are a novice, hobbyist or pastry confirmed? This workshop is for you! In this intensive class of 9 hours, you will cover all technical bases equivalent to a pastry CAP exam. One hour lunch break with a meal served by Labo & Gato.
1 review
Originally from Algeria, the Castel became over the years a monument of french pastry. Come to learn how to make this classic entremet made of an almond biscuit, a buttercream lightened by a meringue and a house-made praline.
Want to make a good and beautiful cream desserts worthy of the greatest pastry chefs? Labo & Gato gives a complete and accessible workshop where you will learn the different methods of assembly and decorations through the making of two desserts. Game of flavors and textures, sweetness and modernity: nothing is left to chance to make you a great chef!
Who doesn't know the Trianon, also known as the Royal chocolate? Composed of a hazelnut dacquoise, a praline feuillantine and a ligth chocolate mousse, this dessert is simply irresistible! Let us guide you and make this dangerously addictive and delicious dessert!
1 review
More than a cake, a jewel signed Pierre Hermé! Under the soft and crunchy shell of a flushed macaroon, the subtle blend of a rose cream and the lychee magnified by the fruity fresh raspberry. The Ispahan is the perfect example of French pastry: it's refined, it's elegant, it's beautiful and, above all, it's delicious!
You love the traditional Millefeuille? You'll love our greedy version! Caramelized puff pastry-made from A to Z!- a homemade praline and a praline mousseline cream for a sublime and tasty Millefeuille!
Tired of missing your macaroons or you simply are afraid to get started? This class is for you! No more grainy shells, broken macaroons and collar defects. We deliver all our tips and tricks to learn and succeed for sure these little treats. Come make perfect macaroons'shells and 3-4 toppings according to the chef.
2 reviews
As baguette and cheese, what more French than our iconic croissant? Established in Vienna to celebrate the victory against the Turks, the croissant was revisited in France to become what it is today. Learn and master the art of layering -A to Z- to make homemade pastries with a incomparable taste. Croissants, escargots, french chocolatine -or chocolate croissants for some!- Puff pastry will have no more secrets for you!
1 review
You take the pastry CAP exam? You are a novice, hobbyist or pastry confirmed? This workshop is for you! In this intensive class of 9 hours, you will cover all technical bases equivalent to a pastry CAP exam. One hour lunch break with a meal served by Labo & Gato.
1 review