French and Pastry and Baking Courses
French and the Secrets of French Pastry
This course includes French language classes, French pastry classes, as well as Chocolate making courses.
French and the Secrets of French Pastry - a delectable combination of French pastry, chocolate creations and French language! After a morning of French language classes, we invite you to don an apron and head to the kitchen for our hands-on Pastry and Chocolate sessions.
A unique opportunity to develop your artistic side and your taste buds. Our enthusiastic, talented chef instructor, with his artistic flair and advanced technical qualifications, teaches in a relaxed setting. He leads you on a creative adventure that covers the basics of pastry and chocolate production, how to make technical improvements, and encourages you to use your imagination in the creation of a chocolate presentation.
Learn techniques and little secrets for preparing several types of croissants, pain au chocolat, brioche and viennoiserie: all you need to know about French bakery in France.
The croissant is indispensable to every good French breakfast. This pastry was created in 1863 in Vienna, but it was Marie Antoinette from Austria (originally from Vienna) who officially introduced and popularized the croissant in Paris, dating from 1770.
In the 18th Century, it was only a simple bread dough with a few improvements. The flaky, butter croissant that we eat today burst on the scene in 1920 under the agile hands of Parisian bakers.
It’s important to note the difference between the butter croissant and an ordinary or plain croissant (made with margarine). In terms of butter, France is unbeatable: the butters from Surgères (Poitou Charentes), d’Isigny (Calvados) and from Normandy are like diamonds to the pastry chefs. They are equally used in the production of pains au chocolats (general term) or chocolatines (product from the Southwest: Bordeaux and Toulouse, and in Quebec) and in all viennoiseries.
The French recall with great fondness the pain au chocolat, the raisin bread or the sugared brioche bought on their way home from school. Immerse yourself in childhood memories and share the unequaled pleasure of seeing, smelling, touching and listening to the array of French viennoiserie pastries!
The brioche, similar to the type that we eat today, was born in Normandy in the 16th century, but brioche dough was developed in medieval times. It has undergone many different forms and flavor profiles, according to the region of origin (sugar brioche, Tarte Tropézienne, gâche, Brioche Nanterre, Brioche Vendée, braided brioche, Cougnou, Pogne, Saint Genis, Brioche Chinois, etc.) and also gains its reputation from the quality of the butter used in its fabrication.
Here in Roanne, the most well-known brioche is the Praluline. https://www.chocolats-pralus.com/en/la-praluline.html
Become a brioche expert and join in the grand tradition of French pastry makers in mastering the secrets and mysteries of the butter brioche that once delighted Marie Antoinette.
Chocolate Making Course
Indulge your chocolate cravings with instruction on how to create several chocolate desserts.
Who has never salivated in front of a pastry shop window while surveying all the little chocolate confections? Chocolate Religieuses, Chocolate Eclairs, Opéra cakes, Black Forest cakes, Chocolate tarts….the choices are vast! Our chocolate making course is based on a strong historical background.
The universe of chocolate: this divine pleasure is reputed to have come from the Mayan civilization 2000 years ago, then the Aztecs, and was popularized worldwide after the conquest of Mexico by Christopher Columbus. It has never stopped holding our attention.
In 1615, France got a taste of chocolate at the marriage of Anne of Austria and Louis XIII in Bayonne.
The aroma and the flavor of a little piece of chocolate will instantly transport us back to our childhoods. And we have the good fortune, in Roanne, to be delighted on a daily basis by the Master Chocolatier François Pralus. A visit to his boutique is a must!
And don’t forget hot chocolate prepared and served in a porcelain or silver chocolate server. It was Louis XIV and his wife Marie-Thérèse of Austria who made chocolate consumption a habitual routine at the Court at the Château de Versailles. It was consumed hot, as a beverage, like coffee or tea.
There are still wonderful places to sip a true hot chocolate. The nearest location to the École is in Lyon, at the Grand Café des Négociants. https://www.lesnegociants.com/welcome-to-the-grand-cafe-negociants/
Join our chocolate making course!
The course is structured as follows:
5 mornings of French Language group classes - maximum of 6 per group
2 afternoons around French Pastry / Viennoiserie
Conducted in French with a discreet translation for non French speakers where you can make cakes, pastries, desserts and decoration including:
- Gourmet viennoiserie
Variations of croissant dough with the production of plain croissants, bi-colored croissants, pain au chocolat, pistachio breads and mini-viennoiserie
- Types of brioche
Shaping traditional brioche and creative brioche: plain brioche, garnished brioche, raspberry brioche
2 afternoons around Chocolate
- Molten - chocolate cake & Vanilla crème anglaise
- Two type of chocolate mousse in small glasses & Crispy almond cookie