Pastry Workshops with Franck Geuffroy, Pastry Chef at the ?cole de cuisine Alain Ducasse in Paris

Franck Geuffroy, Pastry Director at the École de cuisine Alain Ducasse in Paris, will lead three unique pastry workshops at the French Cultural Center. Come for a single workshop or the full day to start off from scratch and get your first lesson, brush up on your knowledge on the classics or complement your “savoir-faire” with new original recipes. Space is limited, so reserve your spot today!

Each workshop will follow the method of the École de cuisine Alain Ducasse with a hands-on class where participants work collaboratively under the direction of the chef to create the recipes. A tasting session concludes each workshop. Participants will take home the recipes of the pastries they created in class, along with a signature École de cuisine Alain Ducasse apron. All workshops are presented in English.

The schedule of workshops is as follows:

9:30 AM - 12:00 PM | First steps in the world of pastry

Practice the essentials with these delicious creations:

• Authentic chocolate mousse with tonka bean
• Old fashioned hazelnut-citrus macaroons
• Financiers

2:00 PM - 4:30 PM | All about la Pâte à Choux

Master this staple and explore its versatile applications:

• Crisp éclairs with pumpkin-orange-vanilla cream
• Chouquettes with pink praline and geranium whipped cream
• French cheese puffs filled with fromage frais

6:00 PM - 8:30 PM | Pie, Pie, Pie!

Think you know pie? Think again. Try these variations:

• Pistachio shortbread fingers with crab, avocado and grapefruit
• Chocolate, pear and passion fruit tartlette
• Flammekueche tart (made with bacon, onion and cheese)

Pricing:

Day Pass (includes all 3 workshops): Members $325 | Non-Members $405

Single Workshop: Members $120 | Non-Members $150

Capacity is limited to 15 participants per workshop. Please call 617.912.0400 or visit our website to register.

About Franck Geuffroy

Vice-champion of France of plated dessert, winner of the first tasting prize in 1998, Franck Geuffroy was first working with Christophe Felder at the Crillon. In 2004, he joined the restaurant Alain Ducasse at the Plaza Athénée as a Pastry Chef before becoming the Pastry Director of the École de cuisine Alain Ducasse in Paris.

About the École de cuisine Alain Ducasse
Sharing knowledge is a core value for Alain Ducasse. The École de cuisine Alain Ducasse is a contemporary 700 m² space located on rue du Ranelagh in the heart of Paris that opened its doors in 2009, giving the general public access to Chef Alain Ducasse expertise previously reserved to professionals. Learn more.