À la boulangerie
C O O K I N G C L A S S · N U R E M B E R G
Three French pastries, made by hand.
3 H O U R S
I N E N G L I S H
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T H E C L A S S
This photo is for illustration only.
Ten seats. Three French pastries, all yours to take home.
99€
per person
Saturday, 21st November
DATE
TIME
13:30 to 16:30
LOCATION
The Culinary Collective, Nuremberg
Free cancellation until November 7th.
Can’t make this date? Get notified when new classes open
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P R O G R A M M E
The pastries you buy, made by you.
French pastry has a reputation for being difficult. Most of it is technique you can learn in an afternoon: how a dough should feel, when a cream is ready, what the oven is telling you.
This class covers three classics that, between them, teach most of the foundations of French pastry. You work at your own station through every step, from making the dough to filling and finishing, with the chef guiding you along the way. There’s no sit-down meal at the end: everything you bake is yours to take home, so bring a few containers and someone in mind to share it with.
Éclair (choux pastry filled with pastry cream)
Madeleines (small French butter cakes)
Tarte au citron meringuée (lemon meringue tart)
— Your own station, all ingredients and good company
— A glass of crémant on arrival.
— Apron provided for the class
— Technique notes and recipes shared after the class
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W H A T ‘ S I N C L U D E D
W H O I T ‘ S F O R
Anyone who enjoys good food and wants to understand how it’s made, whether you have never baked a pastry or bake every weekend. Complete beginners work alongside keen home bakers, and because the class is built around technique rather than recipes, both leave having learned something new.
Come on your own or bring someone along. Either way, you’ll take home the pastries you made.
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T H E C H E F
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Eva is a pastry chef trained at Le Cordon Bleu. She works through each step alongside you, explaining what she’s doing, how and why, and you follow and do the same at your own station. She’s there to answer your questions and to correct you when something needs adjusting. The class runs in English, and Eva speaks German too.
Eva Sophie Körner
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W H A T Y O U ‘ L L L E A R N
Techniques covered in class.
Pâte à choux
How to cook and pipe a choux pastry that puffs up in the oven and stays hollow for filling.
01
02
Crème pâtissière
How to make a smooth, thick pastry cream and flavour it for the éclair.
03
Madeleines
How to make a madeleine batter and bake it so it rises into the classic bump.
04
Pâte sucrée
How to make, roll and line a sweet pastry crust that bakes evenly and stays crisp.
05
Lemon curd & meringue
How to cook a lemon curd that sets and whip a meringue to top and finish the tart.
Learn the rules like a pro.
Break them like an artist.
P R A C T I C A L I N F O R M A T I O N
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Everything you need to know before you come.
G E T T I N G T H E R E
Please come 10min earlier, to start on time. Tram 4 to Johannisfriedhof, two minutes on foot. Street parking on Bielefelder Straße
T O B R I N G
Containers to take your pastries home. Notebook for the chef’s tips. We provide aprons for the class
G R O U P & L A N G U A G E
Ten people, never more. One station each, the chef beside you. The class is led in English but the chef speaks German as well.
D I E T S & A L L E R G E N S
These recipes contain gluten, eggs and dairy and cannot be adapted. More on allergens.
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Q U E S T I O N S
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Yes. Most people in the room haven't. The class is built around technique and moves at the pace of the group.
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You cook. Your own station. Not a demonstration.
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This class has no sit-down meal. You take everything you bake home with you, so bring containers.
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No refund or date change within 14 days of the class. You can always send someone in your place, free of charge.
More questions ? Read the FAQ.