Cook'n With Class

Short on time in Paris but not on ambition? This macaron class was made for that!

The Express Macaron Class covers exactly what you need: from the meringue method, the batter consistency, the piping, the feet, the fill. These are the steps that separate a macaron that holds together from one that doesn't. In a small group, you get the hands-on guidance that makes the difference.

PS, they’re Paris’s favorite gluten-free treat!

Book your spot https://bit.ly/Express-Macaron-Class-Montmartre

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗱𝗮𝘆𝘀 𝘄𝗵𝗲𝗻 𝘁𝘄𝗼 𝗵𝗼𝘂𝗿𝘀 𝗶𝘀 𝗮𝗹𝗹 𝘆𝗼𝘂 𝗵𝗮𝘃𝗲 𝘁𝗼 𝘀𝗽𝗮𝗿𝗲.

Have you met Chef Christian Labrosse?

He spent years as a pastry chef at the Mandarin Oriental Hong Kong, and has since returned to his home country, France, to teach pastry, baking and chocolate classes in English right here in our Montmartre Cooking School.

Christian was chef of the month in our April newsletter, sharing two of his chocolate recipes. Make sure you're signed up for our next letter with two new recipes from our next featured chef! https://bit.ly/Receive-The-Newsletter

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗯𝗮𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀, 𝘁𝗮𝘂𝗴𝗵𝘁 𝗶𝗻 𝗘𝗻𝗴𝗹𝗶𝘀𝗵 𝗯𝘆 𝗽𝗿𝗼𝗳𝗲𝘀𝘀𝗶𝗼𝗻𝗮𝗹 𝗰𝗵𝗲𝗳𝘀.

Macaron meringue has three stages and only one of them works for your macarons 😬

𝗦𝗼𝗳𝘁 𝗽𝗲𝗮𝗸𝘀 — not there yet. The whites are still too wet. Fold them in now and the shells will spread flat and the feet won't form.

𝗦𝘁𝗶𝗳𝗳 𝗽𝗲𝗮𝗸𝘀 — this is it. Glossy, firm, holds its shape on the whisk. This is what you fold into your batter.

𝗢𝘃𝗲𝗿-𝗯𝗲𝗮𝘁𝗲𝗻 — too far. Dry, grainy, starting to separate. There's no fixing this one; start again.

Our Macaron Lover's Handbook for beginners covers this and every step where things tend to go sideways. And that’s just the bonus! You also have over 20 macaron recipes to try and chef tips along the way

https://bit.ly/Macaron-Handbook 📖

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗮𝗻𝗱 𝗯𝗮𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀 𝗳𝗼𝗿 𝗮𝗻𝘆𝗼𝗻𝗲 𝘄𝗵𝗼 𝗵𝗮𝘀 𝗲𝘃𝗲𝗿 𝘄𝗮𝘁𝗰𝗵𝗲𝗱 𝗮 𝗺𝗮𝗰𝗮𝗿𝗼𝗻 𝗯𝗮𝘁𝗰𝗵 𝗴𝗼 𝘄𝗿𝗼𝗻𝗴 𝗮𝗻𝗱 𝘄𝗮𝗻𝘁𝗲𝗱 𝘁𝗼 𝘂𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱 𝘄𝗵𝘆.

Easter bunnies, Easter hens, Easter eggs, and Easter… fish? 🐟🇫🇷

“La Friture” is a mainstay of chocolate goodies in France around Easter. These are (usually small) chocolates wrapped in foil to look like fish, shrimp, and shells.

The presence of fish at Easter time in France is due to the story of the miraculous catch, a story that has inspired French chocolatiers since the 19th Century.

What treats will you be indulging in this Easter?

Cook’n With Class - French cooking, baking and even kids’ chocolate classes in Paris taught in English

Two hours. One chef. You leave with macarons that look like they came from a pâtisserie window.

Our Express Macaron Class covers the essential techniques to master macarons: the batter consistency, the piping, the feet, and the fill. These are the steps that separate a macaron that holds together from one that doesn't. And in a small group, you get the kind of hands-on guidance that makes the difference.

Short on time in Paris but not on ambition? This class was made for that.

https://bit.ly/Express-Macaron-Classes-Paris

𝗖𝗼𝗼𝗸'𝗻 𝗪𝗶𝘁𝗵 𝗖𝗹𝗮𝘀𝘀 — 𝗵𝗮𝗻𝗱𝘀-𝗼𝗻 𝗙𝗿𝗲𝗻𝗰𝗵 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝗰𝗹𝗮𝘀𝘀𝗲𝘀 𝗶𝗻 𝗣𝗮𝗿𝗶𝘀, 𝗳𝗼𝗿 𝘁𝗵𝗲 𝗱𝗮𝘆𝘀 𝘄𝗵𝗲𝗻 𝘁𝘄𝗼 𝗵𝗼𝘂𝗿𝘀 𝗶𝘀 𝗮𝗹𝗹 𝘆𝗼𝘂 𝗻𝗲𝗲𝗱.