Choose one creation for your workshop, and your hosts will take you through it step by step.
Tarts are the classic starting point. Lemon, strawberry or whatever fruit is in season. They’re a good way to get the basics of pastry dough and cream right.
Macarons are for those who like a challenge. They will test your patience, and reward it, as you work toward a smooth shell and a ganache that holds together.
Entremets are layered desserts built from mousse, inserts and a glossy glaze. Chocolate and red berry are popular combinations.
Pavlova is the lighter option: a crisp meringue base topped with cream and fresh fruit.
Choux pastry covers Saint-Honoré, Paris-Brest and classic éclairs. This is where you learn piping technique, and how to fill without deflating everything.
What your hosts provide
- Hands-on instruction in your chosen pastry
- All ingredients and equipment
- A tasting on site, with your creation packed to take home
- Instruction in English
Not included
- Transport to and from Monterblanc, about 25 minutes from the estate
- Food or drink beyond the workshop
Practical information
- Duration: about 2.5 hours
- Group size: 5 to 10 guests
- Setting: your hosts’ studio in Monterblanc
- Language: English
- One pastry per workshop, chosen with your hosts in advance or on the day
- Indicative price: from €80 per person, set by your hosts. Please confirm the current price with them.
How to book
Send us an inquiry using the form below. We will email you your hosts’ contact details. You then agree the date, pastry and price with them, and they invoice you directly. Your hosts’ own booking and cancellation terms apply. They will also send you directions to the studio.
