Learn how to make cookies with a crisp edge and soft center using chocolate and nuts. You will prepare the dough, control mixing, resting time, and baking to achieve the right texture. The session focuses on structure, spread, and balance between chewiness and crispness. Each guest shapes and bakes their own batch with attention to consistency and timing.

Learn how to build a classic French strawberry tart using a crisp sweet pastry, smooth vanilla pastry cream, and an almond cream base. You will prepare each element from scratch, from mixing and baking the dough to cooking a stable cream and assembling with fresh strawberries. The focus is on texture, structure, and precise layering to achieve a balanced and clean finish.

Learn how to build a blueberry tart with a crisp sweet pastry, almond cream filling, and white chocolate finish. You will prepare each element from scratch, from mixing and baking the dough to making a balanced almond cream and assembling with fresh berries. The focus is on texture, structure, and controlled baking to achieve a clean and stable result.

Learn how to make a chocolate fondant with a molten white chocolate center. You will prepare the batter, control baking time and temperature, and understand how to achieve a liquid core with a stable outer structure. Each guest makes and bakes their own dessert, focusing on timing, texture, and balance between richness and softness.

Learn how to make a moist banana cake with a smooth chocolate glaze. You will prepare the batter, balance moisture and structure, and control baking for a soft and stable crumb. The session also covers how to create a glaze with the right consistency and finish. Each guest makes and assembles their own cake with focus on texture and precision.

Learn how to make classic French financiers with a crisp edge and soft, moist center. You will prepare the batter, control beurre noisette, and adjust baking for a light and even texture. The session focuses on ingredient balance, mold filling, and consistent results. Each guest bakes their own batch with attention to timing, color, and structure.