The Art of the Chocolate & Caramel Tart
Chocolate has always had a place at the Easter table. This class is on Saturday, April 4th. Just a few days before the holiday. A great way to spend a Saturday morning, and an even better excuse to show up on Sunday with something homemade.
Step into the refined world of classic French pâtisserie and master the art of the chocolate & caramel tart — a dessert that balances bitter, sweet, and salty in perfect harmony.
Join Chef Guillaume Nimeskern for a fully guided, hands-on online class where precision meets pleasure. In just two hours, you will learn the essential techniques behind this elegant tart and gain the confidence to recreate it beautifully at home.
A Story Rooted in France
Caramel first appeared in French kitchens in the 17th century, sugar left too long over the heat, slowly turning deep amber. A happy accident that became a cornerstone of French pastry. Brittany adds the other half of the story: exempt from the royal salt tax, Bretons used salt freely for centuries, crafting a rich, briny butter unlike anything else. When that butter meets dark chocolate and burnt caramel, it's more than a recipe, it's two strong personalities that get along beautifully.
What you will learn
- Sablé crust: crumbly, buttery, and perfectly golden
- Chocolate ganache: silky, glossy, and pipeable
- Wet caramel sauce: deep amber, smooth, and perfectly balanced
- Layering & assembly: building texture, flavour, and elegance
Key techniques covered
- The sablé method
- Wet caramel without stirring
- Ganache emulsification
- Piping bag mastery
- Chilling and setting between layers
You won't just watch; you will practise alongside the chef in real time.
Equipment needed
- 20 cm / 8-inch tart pan
- Rolling pin
- Medium saucepans and mixing bowls
- Whisk and spatula
- Piping bag
- 1 round or star tip
(Full ingredient and equipment list sent after registration.)
A joyful approach to French pastry
Originally trained as a chemical engineer, Chef Guillaume brings scientific precision to every recipe he teaches, from emulsification to caramelization. After earning his CAP Pâtissier, he has led hundreds of workshops in French and English, always with the same goal: make refined French pastry feel achievable for everyone.
Why this class is unique
- Live, interactive online format
- Clear, structured professional guidance
- Technical precision made simple
- Time for questions and troubleshooting
- Small group dynamic for real connection
You will finish the session with an elegant, bakery-style chocolate & caramel tart — beautifully piped, delicately layered, and perfectly balanced.
Language: English & French
Spaces are limited to ensure personal guidance and interaction.
Reserve your spot today and experience the art of the chocolate & caramel tart.
Allergens: Gluten, dairy, and eggs.
Explore our Online Workshop Series
A curated series of French pastry masterclasses designed to build technique, precision, and confidence.
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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 éclairs, gougères 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 Lacipière, 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 canelés 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
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 éclairs & tarts, live with your chef.
Online or in Select Cities
Take part from your kitchen, or join us in person