During this workshop, you’ll learn how to make a hazelnut croque, Cyril Lignac-style, using the Gianduja that he often features in his recipes.
Gianduja is a paste made from chocolate and finely ground hazelnuts, of Italian origin.
The Croque-Noisette...
During this workshop, you’ll learn how to make a hazelnut croque, Cyril Lignac-style, using the Gianduja that he often features in his recipes.
Gianduja is a paste made from chocolate and finely ground hazelnuts, of Italian origin.
The Croque-Noisette consists of a soft, macaron-style biscuit, a gianduja ganache, and a rocher glaze.
During this session, you will learn, amongst other things:
- how to make a ganache
- how to make an Italian meringue
- how to use a piping bag
- how to master baking macaron shells
- how to choose your ingredients
- how to prepare a whipped ganache
We reserve the right to cancel a course if fewer than three participants register. You would then have the choice of being reimbursed or postponing your enrolment.
PLEASE NOTE: In the event of cancellation by you, no refund or postponement will be possible less than 72 hours before the event.
Map
Destination
4 rue André Chénier
78000
Versailles
GPS coordinates
Latitude : 48.805966
Longitude : 2.132705
By RER: line C to Gare de Versailles Rive Droite station
By car: Notre Dame underground car park
By bus: lines 6201, 6202, 6203, 6204, 6205, 6210: stop at Place du Marché Notre Dame
