Hands-On Pastry Workshop: Canelés de Bordeaux & French Macarons

Refine your pastry skills in this hands-on class with Chef Laurence Boris of Pâtisserie Mon Amour. In about three hours, you’ll master two French classics—canelés de Bordeaux and macarons—learning the techniques behind their signature textures and structure.

Start with canelés, focusing on batter preparation and mold handling for a caramelized crust and custardy center. Then move to macarons, practicing Italian meringue, macaronage, and precise piping. Finish by creating dark chocolate and pistachio ganaches and assembling your macarons with confidence.

Techniques Covered:

• Canelé batter and mold preparation

• Italian meringue and macaronage

• Chocolate and pistachio ganache

• Piping and assembly

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.