Day 1 June 28, Sunday - 1:30 pm - 5:30 pm
Day 2 June 29, Monday - 10:00 am - 2:00 pm ( day will include a light lunch)
In this 2-day hands-on workshop, you’ll do more than follow a recipe—you’ll discover the techniques behind creating this delicious, soft, butter-rich French dough.
The first day is all about making the dough, delving into the different butters we will be using, the secrets of making a poolish, and the secrets of creating a soft, luxurious crumb.
The second day is all about transforming the dough into different French viennoiserie. You will learn to make different fillings and accoutrements, from chocolate ganache and crème pâtissière to crumble.
Students will bring home a box of their baking creations.
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Chef Pierre Chahine trained at the prestigious Bellouet Conseil in Paris, one of the world’s most respected pastry schools and a top choice among professional pastry chefs seeking advanced training. Led by renowned MOF (Meilleur Ouvrier de France) instructors, the program emphasizes the highest standards of French pastry technique, precision, and artistry. He worked at the former Hôtel Concorde La Fayette, one of Paris’s landmark luxury hotels, known for its large-scale hospitality, panoramic city views, and proximity to the Palais des Congrès.
He opened Délice Macarons in Cranford, New Jersey, with business partner Raja Iqdeimat in 2020, and has since opened a second shop in New York.