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US$ 67 setiap orang
1

Whipped Cream Puff Workshop: A Hands-On Pastry Experience

US$ 67 setiap orang
(2)
Masa bermula
9AM, 11AM, 1PM, 3PM, 5PM, 7PM
Tempoh
1 hours
Min. peserta
1 Peserta
Bahasa
English, French
Tempahan segera: dapatkan pengesahan anda serta-merta selepas membuat tempahan

Tentang

We offer a 1-hour workshop where you will learn to make delicious whipped cream puffs. During the session, you will have access to all the necessary equipment and expert guidance in an intimate studio setting for a maximum of two participants.

Located in a beautiful area between the Opera and the Palais Royal, this workshop provides a unique and hands-on pastry experience. At the end of the session, take home your freshly made cream puffs and enjoy them in one of the charming neighborhood galleries!


Menu

  • Whipped Cream Puff 

Jadwal

  • Meet with your chef.
  • Start of the cooking session.
  • Enjoy the dish that you created. 
  • End of the culinary class. 
     

Sorotan Termasuk

Experienced Chef Guidance
Friendly and Lively Atmosphere
Making Whipped Cream Puffs
Prime Location Between the Louvre and the Opera
Take-Home Treats

Maklumat tambahan

Pengesahan

Tempah sekarang dan terima pengesahan anda serta-merta. Sila kemukakan nombor rujukan tempahan anda di sekolah memasak.

Pembatalan

Full refunds will be issued for cancellations made at least 48 hours prior to the activity

Ulasan Pengembara

Telah disahkan 2 Ulasan
"Emmanuel is a great teacher."
His ability to relate the steps in a way that I understood was fantastic. I look forward to making my loved one sick of my baking.
"Recommended"
They taste good! Emmanuel is very nice and welcoming, providing accommodations and co versatile as well. The kitchen was very clean and it was an easy process.

Titik Mesyuarat

Alamat tepat akan dikongsi dalam pengesahan tempahan anda.

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Mencari hadiah yang sempurna?

Hadiah ideal untuk peminat makanan, perjalanan dan memasak.

Hadiahkan orang tersayang anda dengan pilihan lebih 2000 pengalaman kulinari di seluruh dunia.

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