Classic French Pastry

Learn to bake French pastries


Macaron BKK

Macaron BKK

4.8 (45+)
6k+ likes

3 x 7 hours 1 to 10 label ฿16,500


Don't have to fly to France for Pastry because you could bake it on your own !

Classic French Pastries Course will let you learn the fundamental of French pastry, starting from the basic doughs, creams and sponges each of those with an application pastry from the most popular classic ones such as: millefeuille, Paris Brest, religieuse, choux, tarts, opera, quiche, Basque and st honore of course.



ไม่ต้องบินไปฝรั่งเศสเพื่อทานขนมเพราะคุณสามารถทำด้วยตัวเองที่บ้าน !

Classic French Pastries Course จะช่วยให้คุณเรียนรู้พื้นฐานของขนมฝรั่งเศส เริ่มจากแป้งโดว์พื้นฐานครีมและฟองน้ำ ซึ่งต่างก็สามารถนำไปผสมและประยุกต์เป็นขนมคลาสสิกยอดนิยมเช่น millefeuille, Paris Brest, religieuse, choux, tarts, opera, quiche, Basque และ st honore

What to bring
We supply everything in our workshop for you.
 
Session repeats

This class series runs over 3 consecutive days

Location

Macaron pastry training center - 594 Soi Sukhumvit 63, Phra Khanong, Khlong Toei, Bangkok, Thailand

Your teacher
Macaron BKK
Macaron BKK

A passionate and world renowned pastry chef and teacher

4.8 (45+)
6k+ likes

Mr.Eric Perez began in the pastry profession as an apprentice in his home town of Toulouse, France. He went on to develop his pastry skills in a variety of pastry shops, focusing on ice cream and chocolate work. In 1987, after several years of formative training and experience, his talent led him to Washington, D.C. where he served as Pastry Chef of the French Embassy.

In 1988, he began a twelve-year career with The Ritz-Carlton, serving as executive pastry chef at the properties in Pentagon City and Tyson’s Corner, Virginia. During his tenure with the luxury hotel brand, Perez was named one of the United States Top Ten Pastry Chefs of the Year by Pastry Art and Design Magazine. His unique mentoring style led him to be promoted to the Ritz-Carlton Hotel in Shanghai, China. There, he trained Chinese pastry cooks with his unique and effective teaching style.

During this time Perez was selected twice to serve on Team USA for the Coupe de Monde de Patisserie held in Lyon, France. Once in 1997, where he took home the silver medal alongside Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F, and again in 1999.

In 2001, Perez made the bold decision to leave the Ritz-Carlton Corporation to open an original French pastry shop in Shanghai called, La Maison Patisserie. In 2003, inspired by his success, he opened a second patisserie called Visage, a business which grew to be a franchise of several pastry shops and restaurants throughout the city and in Shanghai.

The opportunities and potential of Asia, led him to open a sister pastry enterprise in Bangkok, Thailand. Recognising an absence of classic French pastry training in his adopted country, Perez began Macaron Pastry Training Center in 2009, a school which offered short-term classes for professionals and food enthusiasts seeking to advance their knowledge of the pastry arts.

Perez’s passion is not only pastry but also in sharing the knowledge and experiences he has gained over the years from his internationally recognised career. During his 15 years away from the United States, Eric conducted pastry demonstrations in more than 15 different countries making him an icon in the Asian pastry world.

Mr. Eric Perez is primarily a pastry artist and a devoted teacher who works with a talented and extremely skilled team.

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