Itinerary

• Dough Creation & Lamination Techniques

  Meet at Patisserie Le Marais, step into the professional kitchen, and dive straight into the hands-on practice. Joel will introduce the core mechanics of lamination before guiding you through mixing your puff pastry dough from scratch. You will prepare the butter block, lock it into the dough, and execute your first turns for both classic and reverse puff pastry while keeping strict control over dough temperature.

• Dough Resting & Morning Tea

  Once your fresh dough is safely tucked into the chiller for its critical rest period, take a well-earned break to enjoy morning tea, recharge, and ask Joel initial questions about pastry theory and technique.

• Fillings & Pastry Assembly

  With your fresh dough chilling, switch to pre-prepared puff pastry to make full use of the day. Cook a smooth crème pâtissière from scratch, roll out dough for Palmiers, and assemble Apple Turnovers, Fruit Pastries, and Galette des Rois filled with rich almond cream. (A break for your brought lunch will be taken during a subsequent resting or baking cycle).

• Baking & Finishing

  Learn precise baking times, heat control, and caramelization techniques to produce dark-gold, shatteringly crisp layers. Glaze, assemble, and finish your pastries—including piping and layering the Millefeuille with your homemade crème pâtissière.

• Packaging & Wrap-Up

  Package your freshly baked French pastries and carefully pack your handmade, unbaked dough to take home. Review your technical recipe sheet with Joel, going over troubleshooting tips so you are fully prepared to recreate both classic and reverse puff pastry in your own kitchen.