The experience
Learn it once, make it for every celebration
The French Yule log, made by you. Every December in France, the b没che de No毛l is the moment everyone waits for at the end of the holiday meal. Together we make a chocolate hazelnut b没che entirely from scratch: roast hazelnuts into your own praline paste and crunchy pralin, bake a light Viennese sponge and roll it while hot, fill and pipe a ganache made with Valrhona Cara茂be 66% dark chocolate, then finish with sugar-frosted cranberries.
We end with a tasting around the table, the French way, and everyone takes home a b没che serving 4 to 6, to enjoy that evening. Then make it again for your holiday table, and every celebration after.
Saturday, December 12 路 2:00 to 5:00 PM 路 World in a Dish, Kirkland
$159 per person 路 Tasting with hot drinks included 路 All ingredients provided 路 16 seats 路 Ages 10 and up
What you will make
Chocolate, hazelnut and a little sparkle
Viennese sponge rolled with homemade hazelnut praline, crunchy pralin and Valrhona Cara茂be 66% dark chocolate ganache.
Finished with piped ganache, a fine drizzle of praline, pralin and sugar-frosted cranberries.
Skills you will keep
The foundations of French pastry
More than one recipe: the building blocks of French pastry. Swap the praline for a raspberry confit, scent the ganache with vanilla or orange zest, or fill it with chestnut cream: your next b没che is yours to imagine.
01 路 Viennese sponge
Light and airy, remarkably easy to handle, rolled while hot. The perfect base for easy homemade desserts and any rolled cake you can imagine.
02 路 Valrhona chocolate ganache
Made with Valrhona Cara茂be 66% dark chocolate, from the French house crafting chocolate since 1922 and trusted by pastry chefs around the world. Silky, glossy and pipeable, the very ganache we use for chocolate truffles, macaron fillings and the classic French chocolate tart.
03 路 Hazelnut praline and pralin
One of the great foundations of French pastry: the very praline that fills the Paris-Brest and layers the Trianon chocolate cake.
04 路 Sugar-frosted cranberries
A sparkling, festive finish that dresses up any holiday dessert.
How it works
Bake together, share the b没che
1 路 Come as you are
On your own, with a friend, your partner, your family, or a child aged 10 and up. Some come for the love of pastry, others for a festive afternoon or a taste of French holiday traditions. Everyone has a place at the table.
2 路 Bake side by side
Work in small teams, step by step with Chef Laurence Boris, from roasting the hazelnuts to the final decoration.
3 路 Take home your b没che
Everyone leaves with a b没che serving 4 to 6, to enjoy at home that evening.
4 路 Taste and connect
We sit down together for a tasting with hot drinks: a moment to share, talk and ask Chef Laurence Boris all your pastry questions.
Your chef
Chef Laurence Boris
Founder of P芒tisserie Mon Amour, Laurence trained in Paris, where she earned France's state professional pastry diploma. She teaches French pastry the way it is shared at home in France: real technique, small groups, and plenty of conversation around the table.
Give a b没che workshop this Christmas
Our $159 gift card covers one full seat on December 12. If the date doesn't suit them, it works for any other workshop.
Ready to bake your b没che?
Only 16 seats. Book yours today.
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An experience you'll never forget
World-class French Chefs
With decades of experience
1:1 or Small Group
Live, immersive sessions, never pre-recorded
Real-Time Pastry Making
Bake classics like 茅clairs & tarts, live with your chef.
Online or in Select Cities
Take part from your kitchen, or join us in person
What our participants say
Chef Guillaume was wonderful. He provided tips and techniques throughout the session and shared additional ideas like how to turn the choux pastry into 茅clairs, goug猫res and other recipes like cervelle de canut. 10/10!
John. 2-hour online workshop - Vanilla Cream Puffs with Chef Guillaume Nimeskern
This was my first event with Patisserie mon Amour and it was an amazing experience. I loved getting a behind the scenes to the production of one of my favorite bakeries in the city. Getting to learn their recipe, tips and hands-on help is very valuable and we get a great baked good to take home!
Sarah. 3-hour in-person masterclass with Renaud Lacipi猫re, the French Guys - Seattle
My husband and I attended the Mont Blanc class at Le Panier. What a wonderful evening with engaging Pastry Chef - Victoria. Very good presenter and engaging interactions with participants. The recipe, demo and tips were really helpful. Such an elegant festive cake! Thank you to owner, GM, Marketing of Le Panier and partner - Patisserie Mont Amour for the attentiveness. It was truly a wonderful evening!
Pauline - 2-hour after-hours Mont Blanc evening at Le Panier - Seattle
Laurence was an absolute delight, and she clearly put a lot of work into setting up and prepping for the class, which was so much fun, and I learned a lot. My husband, who has spent a fair amount of time in France, said the canel茅s I brought home were the most delicious French pastry he's ever had, so I'd say the class garners an A+!
Melinda. In-person 2.5-hour workshop at PCC
A warm Thank you to Patisserie Mon Amour and Chef Mickael for this wonderful Eclairs online workshop, both professional and fun. I really enjoyed the detailed and patient instructions of Chef Mickael, the caring and attention to detail provided by Laurence and the overall experience. The use of multiple angles camera really helped us understand the textures of the dough and cream required to create a beautiful and yummy eclair.
Elizabeth. On-line 2-hour Chocolate Eclair workshop