Croquembouche Workshop for Intensive Professional Program Students in French Pastry at FERRANDI Paris with Chef Simon Bienvenu

13 May 2025

At FERRANDI Paris, renowned for its excellence in culinary education, students of the Advanced Professional Program in French Pastry had the unique opportunity to craft one of France's most iconic desserts: the croquembouche. Guided by the expert hand of Chef Simon Bienvenu, a seasoned pastry chef with a passion for traditional French confections, the workshop was a delectable experience for aspiring pastry chefs eager to refine their skills.

Mastering the Art of Croquembouche

Croquembouche, a towering masterpiece made of crisp pâte à choux filled with pastry cream and bound together by delicate threads of caramel, is a dessert that demands precision and expertise. The challenge of constructing this impressive structure is as much about technique as it is about presentation. At FERRANDI Paris, students embraced the challenge, learning the art of creating the perfect choux pastry and mastering the delicate balance of caramelizing sugar to create the essential golden threads that hold the tower together.

Chef Simon Bienvenu, known for his meticulous approach to pastry, guided the students through every step of the process. From the making of pâte à choux, to the careful assembly of the croquembouche, his expert tips and techniques were invaluable. Students also learned the intricacies of piping, the importance of even heat distribution for perfect puffing, and the delicate process of tempering sugar to ensure a perfect caramel crunch.

At FERRANDI Paris, renowned for its excellence in culinary education, students of the Advanced Professional Program in French Pastry had the unique opportunity to craft one of France's most iconic desserts: the croquembouche. Guided by the expert hand of Chef Simon Bienvenu, a seasoned pastry chef with a passion for traditional French confections, the workshop was a delectable experience for aspiring pastry chefs eager to refine their skills. Mastering the Art of Croquembouche Croquembouche, a towering masterpiece made of crisp pâte à choux filled with pastry cream and bound together by delicate threads of caramel, is a dessert that demands precision and expertise. The challenge of constructing this impressive structure is as much about technique as it is about presentation. At FERRANDI Paris, students embraced the challenge, learning the art of creating the perfect choux pastry and mastering the delicate balance of caramelizing sugar to create the essential golden threads that hold the tower together. Chef Simon Bienvenu, known for his meticulous approach to pastry, guided the students through every step of the process. From the making of pâte à choux, to the careful assembly of the croquembouche, his expert tips and techniques were invaluable. Students also learned the intricacies of piping, the importance of even heat distribution for perfect puffing, and the delicate process of tempering sugar to ensure a perfect caramel crunch. An Experience to Remember For the students of FERRANDI Paris, this workshop was more than just a class on making a famous dessert—it was an opportunity to learn from one of the best in the field and to immerse themselves in the rich history of French pastry. The art of croquembouche, with its perfect balance of texture, flavor, and elegance, is one that embodies the spirit of French pastry. And with Chef Simon Bienvenu’s guidance, each student left the workshop with not only a greater appreciation for this iconic dessert but also the skills to create their own spectacular croquembouch

An Experience to Remember

For the students of FERRANDI Paris, this workshop was more than just a class on making a famous dessert—it was an opportunity to learn from one of the best in the field and to immerse themselves in the rich history of French pastry. The art of croquembouche, with its perfect balance of texture, flavor, and elegance, is one that embodies the spirit of French pastry. And with Chef Simon Bienvenu’s guidance, each student left the workshop with not only a greater appreciation for this iconic dessert but also the skills to create their own spectacular croquembouche in the future.