{"id":3412,"date":"2026-04-13T16:34:30","date_gmt":"2026-04-13T14:34:30","guid":{"rendered":"https:\/\/www.saltpepper.fr\/?post_type=product&p=3412"},"modified":"2026-05-10T19:51:05","modified_gmt":"2026-05-10T17:51:05","slug":"26-07-10h-atelier-paris-brest","status":"publish","type":"product","link":"https:\/\/www.saltpepper.fr\/en\/produit\/26-07-10h-atelier-paris-brest\/","title":{"rendered":"26\/07 – 10h – Atelier Paris Brest"},"content":{"rendered":"
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Lors de cet atelier, vous apprendrez \u00e0 r\u00e9aliser un Paris-Brest de A \u00e0 Z, en ma\u00eetrisant les techniques essentielles de la p\u00e2tisserie : p\u00e2te \u00e0 choux, cuisson, r\u00e9alisation d\u2019une cr\u00e8me pralin\u00e9e et montage structur\u00e9.<\/p>\n

Vous d\u00e9couvrirez comment obtenir une p\u00e2te bien d\u00e9velopp\u00e9e, une cr\u00e8me parfaitement \u00e9quilibr\u00e9e et un dressage \u00e9l\u00e9gant, pour un r\u00e9sultat digne des vitrines de p\u00e2tisserie.<\/p>\n

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Les 3 points cl\u00e9s de l\u2019atelier :<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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  • La p\u00e2te \u00e0 choux ma\u00eetris\u00e9e<\/strong> : texture, cuisson et d\u00e9veloppement r\u00e9gulier<\/li>\n
  • La cr\u00e8me pralin\u00e9e<\/strong> : \u00e9quilibre, onctuosit\u00e9 et intensit\u00e9 des saveurs<\/li>\n
  • Le montage & le dressage<\/strong> : structure, r\u00e9gularit\u00e9 et finition \u00e9l\u00e9gante<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"
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    A French pastry classic, the Paris-Brest seduces with its combination of textures and flavors: a light and crispy choux pastry, filled with a creamy praline cream.<\/p>\n<\/div>\n<\/div>\n

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