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What are our Patisserie classes in Paris like?

  • Totally hands-on
  • Taught in English
  • Set in a beautiful location
  • Fun and instructive
  • Small groups classes
  • Available Mon, Tues, Thurs, Fri, Sat, Sun.
  • (see detail Below and in Availabilities)
  • Private Classes Possible

Make your Own Macarons in Paris

Only 99 €
to Impress your Friends

Macarons Class Piping

BOOK NOW

Tues, Sat, Sunday  3:00 pm, 3 hrs; some Sundays 10:00 am too!

Followed by Teatime and Stories

What will you learn?

Italian Meringue based Macarons (sadly, the best)
Several Colors and Sweet Fillings
Use of the piping bag
A Fail proof recipe

BOOK NOW

"The experience was terrific and the hosts were knowledgable and un-intimidating. I highly recommend this fun and inspiring introduction to creating your own French macaron cookies."

Susan, Tripadvisor Top Contributor, April 2015

Make your Own Croissants in Paris

Only 109 € - 3 hrs
What else?

Croissants

BOOK NOW


Mon. & Thur.; start at 3:00 pm; Sat.& Sun.; start at 10:00 am, 3 hrs

Tea and Coffee served during class

What will you learn?

Totally Hands On

French and Chocolate Croissants
A self-raising dough
Learn the art of the fold
Key tips and tricks revealed

BOOK NOW

"The decor is really beautiful and stylish in a contemporary way, very impressive. 
[...] It was really easy to follow and with dreamy music on in the background. Despite some of the cooking being tricky it just kind of felt easy as amanda was there watching over to make sure it went ok."

Lauren, Tripadvisor, February 2015

Chocolate Eclairs & Cream Puffs

Only 99 €
for a lifetime of Joy!

Cream puffs

BOOK NOW

Saturday, start at 3:00 pm, 3 hrs

Followed by Teatime and Stories

What will you learn?

Cream Puffs, Chocolate Eclairs
Crème Chantilly & Crème Pâtissière
How to use the piping bag
Numerous tips and tricks

BOOK NOW

"This class was extremely worthwhile! Amanda and Fred were very welcoming! Their kitchen was beautiful, their stories were entertaining and the eclairs and creme puffs were delicious!"

Katie, Tripadvisor, March 2015

Advanced Macarons in Paris

119 € - 3&1/2 hrs ...
of Pure Pleasure

Advanced Macarons in Paris

BOOK NOW

Friday, start at 3:00 pm, 3 hrs

Followed by Teatime and Stories

What will you learn?

French and Italian Meringue
Sweet & Savory Fillings
Multiple Colors
Use of the piping bag
Key tips and tricks

BOOK NOW

"Happy to say I reproduced them a couple of times since coming home very successfully. Merci Beaucoup Amanda and Fred"

Marshall, Tripadvisor, March 2015

"We were recently in Paris and had signed up for a pastry class @ Le Foodist @ 59 rue Cardinal Lemoine and had such a good time we also did their Wine & Cheese Class the next evening"

Fred and Carol Pomeranz, Tripadvisor, October 2013

What to Expect at Paris Pastry Classes with Le Foodist

Food prepared I  Demoulding Chocolate Sphere

 Hands On or Hands In Pastry? Maybe we should say: hands in ... the dough.  There is no avoiding getting dirty when you cook pâtisserie.  But at the end it is mostly sugar, butter or chocolate we are talking about.  So it's not so bad, is it?.

 

Macarons

Parisian Pastry Techniques: Simple techniques are the foundation of any great French meal and French professional cooking certification.  So we cover some of these fundamental techniques in each of our classes. And then we explain a bit of the theory, because we all learn differently.

 

Tea Salon Area

Tasting and listening to french pastry stories: When the time comes to taste the fruit of your efforts, we will share tea or coffee - and the stories of how these exotic beverages have helped shape the face of the earth, and more modestly Paris.

 

5 Types of French Pastry in Paris

A visit to Paris is certainly rooted in sights to see and tastes to try, but what you won’t fully grasp until you’re on the Haussmannien streets themselves is that it’s truly an aromatic experience. Case in point: French bakeries.

In Paris, don’t be surprised if one minute, you’re en route to the métro, and the next, as if by teleportation, your nose is up against a glass display – a portal to buttery, sugary perfection. You’ve fallen victim to the scent of the patisserie (even though it’s likely the sweet smell of artificial air fresheners that bakeries put in their vents to attract passersby – yes, really). Your nose may have guided you, but with one glimpse of this patissier, pastry chef’s, edible art gallery, your métro can wait.

How does the untrained eye approach the rows and rows of masterpieces? How can you distinguish what the traditional French pastries for breakfast versus the ultimate French dessert? We’re clueing you into something of which even some Parisians may be unaware – the implicit, meticulous organization behind the patisserie storefront window.

Categories of French Pastry Revealed

One of the genius aspects of a patisserie display is that, while each one is unique, it’s organized in a way that is subliminally comforting to the customer – no matter what store you pop into, you’ll likely see the same baked goods grouped among their like-minded friends.

Pâte feuilleté

First things first, most French pastries are categorized based on the family of pâte, or dough, they come from.

To start with a more familiar variety, there’s the pastry dough that is near and dear to Parisian and tourist hearts alike: pâte feuilletée, or laminated dough. Every pain au chocolat you dip into your morning coffee and tarte aux pommes you pick up for a nostalgic taste of apple pie is made from the same buttery dough. In the 19th century, baker Antonin Carême adopted the Greek and Arabic technique of folding butter into dough numerous times to develop light, flaky results. Fast forward to today, and pâte feuilletée is found decorated with chocolate, fruits, sugar, and nuts to create the most popular French breakfast items.

Try pâte feuilletée: pain aux raisins. While a cripsy croissant is the simplest representation of puff pastry, you can graduate from tourist to local by ordering a spiral of pastry, cream, and rum-soaked raisins, a treasure hunt of an eating experience.

Pâte à choux

From éclairs to little chouquette puffs, topped simply with pearl sugar and sold for just a few centimes apiece – pastries made from pâte a choux satisfy any sweet craving. Pâte a choux has transformed from a staple in the court of Catherine de Medici to a cabbage-shaped cream puff dessert in patissier Avice’s 18th century kitchen, for which it was given its name choux. Today, it’s grown from round cabbage to oblong éclair, but still provides the unbeatable experience of sinking your teeth into icing, then pastry, then cream for a trifecta of flavors and textures.

Try pâte à choux: une religieuse. For the true pâte à choux experience, try this holy invention, aptly named for the nun it resembles: two choux pastries held together with pastry cream.

Pâtes battues

For French pastries that are dense or crunchy instead of light and fluffy, the pâte battue, or beaten dough, is likely used. With more eggs than the rest of the families, the heavier dough requires more kneading. It can stand up to wear and tear and be adapted to fit a number of environmental factors, unlike some persnickety dough varieties. In fact, early users of the dough developed a twice-baked cooking process, making for extremely crunchy cookies to withstand the potentially soggy results from transportation. This process, called biscuit, or twice cooked, gave its name to the French word for cookie.

Try pâte battue: un financier, a small rectangular cake similar to a madeleine but with a slight almond flavor. Earning popularity near the Paris stock exchange where patissiers could bake many without sacrificing quality, these little gold bars can be spotted in the display among other cookies and cakes.

Extra pâte battue credit: un macaron. Though separate from the five categories of French pastry, macarons are cookies, earning them an honorable mention here. Le macaron has become a worldwide confection; a smooth ganache or cream sandwiched between two crunchy meringue disks makes for a small cookie with big flavor. The best-of-the-best in town like Pierre Hermé and Ladurée have found ways to reinvent these quaint, colorful jewels from classic, like toffee, to creative, like using matcha.

Pâtes friables

One of the most artistic parts of a patisserie is its colorful display of tarts and quiches, whose crusts are made with pâte friable. While there are many varieties of the “crumbly” dough, the most important distinction is that it acts as an understated yet delicious base to the main event: the filling. Take the old faithful pate brisée: sturdier like a piecrust and ideal for stone fruit tarts, quiches, and French flan patissier. Pâte sablée, meanwhile, is used tarts with chocolate, cream, red fruits, or the Parisian favorite – lemon. Whichever variety of pâte friable is used, they often contain a true representation of the overall patisserie quality, starting with taste and ending with presentation.

Try pâte friable: tarte au citron. Ornamented with fresh slices of lemon, candied rinds, molded meringues, or even gold flakes, a lemon tart is typically a vehicle of expression for the house patissier.

Entremet

An entremet was originally the word for an amuse-bouche, a small dish eaten in between two courses. While it’s no longer a part of the meal, it still does its job at holding two pieces of a greater whole together. In this case: cake – layered mousse cake featuring complementary textures and complementary flavors, to be exact. Upon entering a patisserie, you’ll see identical bar-shaped slices lined up in the displays, each one painstakingly cut from one large rectangular cake. (If only cutting a cake at home were this easy.)

Try entremet: l’opéra. This elegant cake is composed of almond-soaked sponge cake layered with coffee buttercream mousse and chocolate ganache. The bar will stand up to the power of your fork, so you can be sure to get an encore of that symphony of textures.

*Extra Entremet credit: mille-feuille. This pastry combines two of the categories of pastry, making it a delicious exception to the rule. It layers pâte feuilletée and pastry cream in the entremet style, making for a smooth yet occasionally crackly texture.

Batter Up

We hope that you’ll inch out of your comfort zone to best understand French baked goods. So to help give you some confidence, here are some tips to keep in mind when it’s your turn to order at the patisserie:

• Think ahead. Whether that means planning your trip for a warm pastry or ordering a special tart a day in advance, you won’t be sorry that you did some extra planning. • Lines are a good thing. With a pastry shop on what seems to be every street corner, you can trust locals who take the time to wait on a line. That said… • Going to the bakery is a systematic chore for the French – for breakfast, lunch, and dinner. They know exactly what they want and have timed their visits accordingly. Put your nose up against the glass window before hopping on line to do some preemptive decision-making. • With your newly attained knowledge of the organization of a patisserie display, order accordingly. We wholeheartedly recommend trying one item from each of the categories. If you have a hard time making up your mind, your patissiser is your best guide. Perhaps they’re known for their lemon tart or the chouquettes are fresh and ready for the taking.

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