French Patisserie (Pastry) Class, Paris International Cooking School, Sydney

French Patisserie (Pastry) Class

In this class, students will learn to prepare 3 desserts each week similar to the ones sold in patisserie shops or homemade in France. Selections include gâteaux, tarts, cream, mousse, petit fours, chocolate , macarons and more.
We have 8 sets of menus (total of 168 recipes) on rotation. All recipes in this course are made with real (fresh) ingredients. Two generally considered difficult items in patisserie - crème anglaise and choux pastry - are covered in every set of menu.

We have nine menu sets (sets of recipes) for this class:

French Patisserie Menu 1:

week 1:

(cooking demonstration and 4-course sweet meal)
Gâteau Fraisier
Vanilla Crème Brulée
Peach Melba Style
"Allumette" Crystalisée

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Gâteau Fraisier
Vanilla Crème Brulée
"Allumette" Crystalisée

week 3:

Peach Melba Style
Pears Bourdaloue Tarte
French Style Friands

week 4:

Paris Brest Gâteau
Mangoes Bavarian Crème
Chausson aux Pommes

week 5:

Oeufs à la Reine (Queen Style Eggs)
'Berrichone' Style Flan (Cream Cheese Tart)
Mirliton Petit Fours

week 6:

Cendrillon Cake
Puit d'Amour
Coconut Rocher

week 7:

Moka Gâteau
Andalusian Rice Pudding
White Chocolate Truffles

week 8:

Gateaux Batavia
Lemon Macaron de Paris
Almond Petit Fours

French Patisserie Menu 2:

week 1:

(cooking demonstration and 4-course sweet meal)
Gâteau Opéra from Paris
Black Cherries Claffoutis
Coconut Cream Custard from French Polynesia
Celebration Chocolate Truffles with Roasted Nuts

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Black Cherries Claffoutis
Coconut Cream Custard from French Polynesia
Celebration Chocolate Truffles with Roasted Nuts

week 3:

Gâteau Opéra from Paris
‘Briffaut’ Style Charante Brioche
Brittany Butter Biscuits

week 4:

Grand-Marnier and Mandarins Gâteau
Baked Bananas Creole Style
Spice Nuts Palmiers Petit Fours

week 5:

Périgord Hazelnut and Honey Cake
Blueberries Tartlet from Lorraine
Strawberries Grand-Marnier

week 6:

‘Delicious’ Cake with Red Berries Coulis
Chocolate Éclairs
Cream Cheese and Passion Fruit Heart Chocolate

week 7:

Crepes Suzette Style
Milk Chocolate Mousse
Raspberry Macaron de Paris

week 8:

Coffee Baked Custard Cream
Piece Montée ‘Croquembouche’ (French Wedding Cake)
Caramelized Oranges

French Patisserie Menu 3:

week 1:

(cooking demonstration and 4-course sweet meal)
Lime Cream Brulée
Coconut ‘Antilles’ Style Cake
Strawberries Tartlets
Icy Chocolate and Pecan Nuts Truffles

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Lime Cream Brulée
Coconut ‘Antilles’ Style Cake
Icy Chocolate and Pecan Nuts Truffles

week 3:

Strawberries Tartlets
Apricot ‘Mousseline’
Chocolate Filo Triangles

week 4:

Rhubarb and Apples Upside Down Cake
Chocolate Crépes
Coffee Madeleine of Commercy

week 5:

Far Breton
Raspberries Charlotte
Mini Cream ‘Swans’

week 6:

Dark Chocolate and Pine Nuts Tart or Tartlets
Orange Macaron de Paris
Orange and almonds Petit Fours

week 7:

‘Imperatrice Eugenie’ Rice Pudding Cake
Apples Claffoutis
Chocolate Dipped Strawberries

week 8:

Burgundy Style Cream Cheese and Honey Tartlets
Sabayon of Fresh Fruits and Sorbet
Mini Chocolate Truffles Cakes

French Patisserie Menu 4:

week 1:

(cooking demonstration and 4-course sweet meal)
Rhubarb & Chocolate Crumble
Altesse Coffee & Nougat Cake
Hazelnut White Chocolate Truffles
Apricot Claffoutis

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Altesse Coffee & Nougat Cake
Apricot Claffoutis
Hazelnut White Chocolate Truffles

week 3:

Rhubarb & Chocolate Crumble
Pineapple & Coconut Cold Soufflé
Melba Tartlet Petit Fours

week 4:

Grenoble Style Walnut Cake
Crêpes Mirette
Vienna Madeleine

week 5:

Carlos Almond Cake
Apricot Condé Style
Chocolate Macaroons

week 6:

Dartois Almond Cake
Romaine Charlotte
Progrès Petit Fours

week 7:

Chocolate Marquise
Sour Cream and Mix Berries Tartlets
Biarritz Petit Fours

week 8:

Caramel Pears Cake
Banana Bavarian Pudding
Hermits Petit Fours

French Patisserie Menu 5:

week 1:

(cooking demonstration and 4-course sweet meal)
Bande de Tarte aux Pommes (Apple Tart)
Gateau Montmorancy
Strawberries Bavarois
Macaron de Paris au Chocolat

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Bande de Tarte aux Pommes (Apple Tart)
Strawberries Bavarois
Macaron de Paris au Chocolat

week 3:

Gâteau Montmorancy
Rocher Congolais
Almond Crêpes

week 4:

Two Chocolate Charlotte
Parisian Flan
Sarthe Sablé

week 5:

Coffee Dacquoise Cake
Rice au Lait & Citrus
Madeleine au Chocolat

week 6:

Alexandra Cake
Choclate Crème Brulée
Almond Allumette

week 7:

Gâteau Marbré
Coffee Soft Caramel
Choux au Caramel

week 8:

Strawberries Mille-Feuille
Coffee Ile Flottante
Comtesse Petit Fours

French Patisserie Menu 6:

week 1:

(cooking demonstration and 4-course sweet meal)
Pot de Crème à la Pistache (Pistachio Custard)
Macaron de Nancy
Choux au Café (Coffee Custard Choux à la Crème)
Moulded Milk and Praliné Chocolate

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Pot de Crème à la Pistache (Pistachio Custard)
Macaron de Nancy
Moulded Milk and Praliné Chocolate

week 3:

Choux au Café (Coffee Custard Choux à la Crème)
Hazelnut Financier Cake
Apple Crêpe with Maple Syrup

week 4:

Tarte Choco-Poire (Pear Chocolate Tart)
Banana Mille Feuille
Chestnut Mont Blanc Mousse

week 5:

Rose Petal Crème Brûlée
Normandy Pear Cake (Beurré Normand aux Poire)
Pineapple Gaspacho with Red Berry

week 6:

Croustillant au Chocolat Amer (Crispy Bitter Chocolate Cake)
Lime & Mint Bavarois Cream
Macoron de Paris with Light Strawberry Butter Cream

week 7:

Mango Clafoutis
Red Berry Charlotte
Chocolate and Cinnamon Cookies

week 8:

Crème Caramel with Orange Zest
Rice Pudding with Two Chocolates
Rhubarb and Tarragon Muffin Cake

French Patisserie Menu 7:

week 1:

(cooking demonstration and 4-course sweet meal)
Cherry Bourdaloue French Style Tart
Praliné Hazelnut Bavarian Cream
Coffee Stanmorois Cookies
Milk Chocolate and Orange Heart Chocolate

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Cherry Bourdaloue French Style Tart
Praliné Hazelnut Bavarian Cream
Coffee Stanmorois Cookies

week 3:

Lemon and Apricot Ring Cake
Palet au Beurre and Lavender
Milk Chocolate and Orange Heart Chocolate

week 4:

Banana and Chocolate Cake
Riz au Lait à l'Orange
Pistachio Macaron with White Chocolate and Honey Ganache

week 5:

Froufrous Framboise-coco (Coconut and Raspberry mini-cake)
Semolina and Orange Rhubarb Cake
Crêpes Façon Grand-Mère

week 6:

Roasted Pineapple Charlotte with Strawberry Coulis
Violet Cream Brulée with Crystallised Violet Flowers
Green Tea and Honey Madeleine

week 7:

Mango ‘Mirroir’ Cake
Lemon Lingot Meringué
Peppermint Chocolate Truffles

week 8:

Chocolate Eclairon
(Eclairs filled with Macaron Chocolat)
Fruit and Jelly Sparkling Terrine

French Patisserie Menu 8:

week 1:

(cooking demonstration and 4-course sweet meal)
Tarte Chocolat-Pistache
Crème Caramel
After-Eight Macarons
Torsade Canelle

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Tarte Chocolat-Pistcahe
Crème Caramel
Torsade Canelle

week 3:

Upside Down Pears and Pine Nut Cake
Rose Petals Cream Bavarois
After-Eight Macarons

week 4:

Orange and Chocolate Ganache Cake
Raspberry Mirroir Cake
White Chocolate and Pistachio Heart Chocolate

week 5:

Charlotte Façon Tiramisu
Violet and Lemon Cupcake
Petit Gateaux Mars Bar aux Céréale

week 6:

Yogurt and Blueberries Cake
Chouquette
Milk Chocolate and Coffee Truffles

week 7:

Feuilletés Frangipane Rhubarb
Pumpkin and Date Cake
Sucette au Chocolat au Lait

week 8:

Walnut and Figue (Fig) Caramel Tart
Dark Chocolate and Bananas Mini Cake
Milk Chocolate & Caramel Mousse

(new)

French Patisserie Menu 9:

week 1:

(cooking demonstration and 4-course sweet meal)
Salted Caramel & Chocolate Tartlet Claffoutis Caraïbes (Pineapple and Coconut)
Orange Cream Patissière Eclairs
Rocher Noix de Coco and Vanilla

week 2:

(from week 2, student will cook themselves and take the cooked food home.)
Orange Cream Patissière Eclairs
Clafoutis Caraïbe (Pineapple & Coconut)
Rocher Noix de Coco and Vanilla

week 3:

Salted Caramel and Chocolate Tartlet
Mille-feuille au Chocolat
Amiens Style Apricot Macarons

week 4:

Petit Gâteau Fondant au Chocolat
Mango & Passion Fruit Charlotte
Milk Chocolate and Pistachio Hearts

week 5:

Tarte Citron Vert Meringue
Blood Orange’s Cold Soufflé
Petis Fours aux Amandes

week 6:

Pannequet Crêpes Berrichonne Style
Acidulated Cherries Crème Brulée
Pistachio Macarons de Paris

week 7:

Chestnut Mirroir Cake
Passion Fruit Crème Caramel
Coffee and Rum Truffles

week 8:

Verrine Kiwi & Mango
Raspberry & Chantilly Cream Amandine Tart
Sablé Nantais

We have eight (8) sets of menus (a total of 144 recipes) for the full set of this course. We rotate different set of menus (recipes) each term. For full list of menus, please refer to this Menu Listing page

French Patisserie Cooking Class (which we sometimes shorten the name to just French Pastry Class) covers many types of French sweets/desserts, including cakes, pastries and smaller dishes (e.g. petit fours).
If just pastry is all you wish to learn, please refer to Sweet and Savoury Pastry Workshop which also includes making of puff pastry from scratch.

you might also be interested

We also provide International Pastry Cooking Class
Similar to this class, with more desserts and pastries from different countries.

enrolment

To enrol into this class, you can simply enrol yourself online with our secure website, give us a call or fill in the enrolment form (printed version). (More information on enrolment.)
Classes are run subject to acquiring minimum numbers. Maximum number of students per class is 6.

what to bring

For the first session, simply come to the class with empty stomach. A four-dessert meal will be served at the conclusion of the cooking demonstration. From second week onwards, students are required to bring an apron, two tea towels, food containers and ingredients (detailed list will be provided weekly).

frequently asked question

Do you teach how to make puff pastry in this class?
The making of puff pastry would take about 3 hours of work (2 hours would be the very minimum time required for highly trained chefs), which is longer than the time of the weekly class. If you wish to learn how to make puff pastry (just the pastry itself), you can join our Sweet and Savory Pastry Workshop.

(Photo by Antony S.)