French macaron with chocolate and rapsberry ganache to bake.
Some more savoury macarons to taste.
Green tea as Matcha or various black tea to drink.
Some snack ans gluten free also offerd during the class
I show how travelers, children and adults, should prepare their homemade almond paste. A bowl of ingredients, called "so much for so much", is provided for each traveler. For this unbeatable method of macaroon shells, I plan to have them make an Italian meringue. It's a bit technical but it works well and takes less time. Of course, I explain the other method to them so that they know what they are doing. All the tips will be disseminated so that they have a successful experience once at home.
Once the dough obtained, very shiny after the macaronnage, I show how to use the pastry bag to fill it without making any waste. It's very basic!
Now comes the time to dress or poach this dough. I make an example at first on round templates and then I show them how to make drawings on each shell, with a smaller double socket. This step is fun and very popular because travelers can then personalize their buttons. Depending on the quality of work, they make 12 to 15 macaroons each, which they can take in a box arranged for this use.
During cooking, I show them how to make a raspberry ganache, which they will have to put in their macaroons.
Gluten-free drinks and specialties are served for everyone's happiness.
My name is Kanika. I have been interested in cooking from several years with my son, Vouthy, who is pastry chef. So every day, we receive guests around the word and we teach them how to bake french macarons with lots of fun. This dessert is one of the famous ones in the world.
Vouthy, has always been attracted to pastry since a young age, so when obtained a BEP in pastry-ice-cream-chocolate-making-confectionery in 2010 and then followed in Connex a CAP in baking in 2011, he made it his job until today in our Parisian boutique-workshop. We are able to teach an infallible technique for succeeding macaron shells. Thus, our manufacturing method is intended for all travelers, even beginners. They can ask all their questions in order to repeat the experience at home; especially with regard to the varieties of ganaches.
The closest station
Guy Moquet (Line 13)
How to get to the station?
From Gare Saint Lazare: 10mins
Exact location provided after booking.
Duration of this cooking class is 2 hours.
It costs 64 per person.
Up to 7 people can join Kanika's cooking class.
You will receive the confirmation within 24 hours.
We accepts these cards on airKitchen.
Cancellations up to 48 hours prior to the class begins will be fully refunded by the airKitchen cancellation policy.