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.
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!
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.
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!
Make shiny and crunchy chocolates as greedy as those of your confectioner, it's not as complicated as you might think. Origin and choice of chocolate, tempering, molding, dipping, decorations... Labo & Gato gives you keys to take action and make good and fine chocolates. Make molded and soaked chocolate candies with various fillings and become the new Charlie and the chocolate factory!
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!
How consider a Christmas dinner without a yule log? Unthinkable! Fruity or chocolaty, rolled or ice, Yule log is THE dessert of the year'send. Light on this essential at a workshop where you will learn all the methods for performing step by step, two gourmet yule logs will amaze your guests! This year, i'll make the log!
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.
Fantastik is THE trendy pastry! But what is exactly a Fantastik? Signed by Christophe Michalak, this hybrid between dessert cake and pie wants no frills. With fresh and seasonal products, it should be crisp-soft, melting and creamy at once. Neither too sweet or too fat or too stuck, the Fantastik keeps essentials: taste and emotion for an explosion in the mouth!
Since 4 generations, the Russian has made the reputation of the house Artigarrède in Oloron Sainte-Marie who claims to be the only manufacturer of this cake. According to legend, the Russian take its name from its almonds'powder imported from Crimea and its thin layer of icing sugar call the snowy Russian plains to mind. After lots of testing, we have developed an incredible and unique recipe to make pale a Béarnais! Come tickle your taste buds and learn to make this cake made of almond biscuit and a lightweight praline mousseline cream.
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!
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.