In this focused, hands-on class with Chef Laurence Boris, you’ll master the essential components of the classic Paris-Brest. Learn to prepare and pipe pâte à choux, add a crisp craquelin, and make homemade praline that becomes a light, nutty praline diplomat cream. You’ll finish by assembling and piping your dessert with precision and style.

Techniques Covered:

• Pâte à choux and piping

• Craquelin

• Homemade praline

• Praline diplomat cream

• Assembly and finishing
   

  About the Chef:
   Chef Laurence Boris is a French-trained pastry chef and educator, holding a professional pastry certification (C.A.P.) from Paris. As the founder of Pâtisserie Mon Amour, she is dedicated to sharing the techniques and traditions of French pâtisserie through hands-on classes and workshops. With experience teaching a wide range of students—from beginners to advanced bakers—her approach emphasizes precision, accessibility, and the joy of creating authentic French desserts.