Tuesday, 20 September 2011


Le Cordon Bleu is a world renowned culinary institution and I was lucky enough to attend a workshop on French pastries at their Paris campus.

Two of my fellow foodie friends joined me for a weekend in Paris and it was great!

The workshop was everything I expected and more. It is not quite as easy as you might think to make croissants and brioche... in fact, it is very hard work.

The chef, Xavier Cotte, was hilarious. He is not just a funny guy, oh no, he is also a very a talented pastry chef! We were so lucky to be able to learn from him. He was patient as he demonstrated all the techniques, and even more so when he walked around the class helping us with our own attempts.

We had a translator since the chef spoke only French. Amazingly the language barrier is no problem when it comes to food.

I contemplated posting the croissant and brioche ingredients and the recipe, but I decided against it.  All I will say is that there is more butter in them than you imagine... lots and lots of butter.

You really had to be there, see it, make it and taste it for yourself.


  1. Helemaal waar! En wat zien ze er goed uit! Echt goed gedaan Elma.

  2. They were so good... all of ours were fantastic. Thanks again for joining me in Paris!


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