A Masterclass in Excellence: Carl Marletti Inspires FERRANDI Paris Pastry Students

Students in the Intensive Professional Program in French Pastry at FERRANDI Paris recently welcomed renowned pastry chef Carl Marletti for an inspiring masterclass. Known for his refined style and his boutique on rue Censier, Marletti came to share his expertise, creativity, and passion with the next generation of pastry professionals.

Carl Marletti, formerly the Head Pastry Chef at the Hôtel Intercontinental, opened his own boutique in 2007 in Paris’s 5th arrondissement. Since then, he has become celebrated for his elegant reinterpretations of classic French pastries and his meticulous attention to flavor and texture, establishing himself as a key figure in contemporary pâtisserie.

For this masterclass, Marletti chose to demonstrate three of his iconic pastries: Le Censier, Le Lily Valley, and La Tarte à la Vanille. Each dessert allowed students to explore different techniques and flavor compositions.

• Le Censier: A playful gluten-free creation featuring a praliné crispy base, popping candy, and a quenelle of Taïnori 64% dark chocolate ganache.
• Le Lily Valley: Marletti’s reimagined Saint-Honoré, composed of puff pastry and delicate choux, finished with the floral elegance of violet—a pastry dedicated to his wife.
• La Tarte à la Vanille: A multi-layered vanilla celebration: hazelnut sablé, vanilla sponge, vanilla cream, vanilla mousse, vanilla ganache, and a touch of praliné.

Through these creations, students observed how the chef balances textures—from crunchy to airy to creamy—and constructs flavours with clarity and precision.

Carl Marletti’s visit was not just an enriching culinary lesson; it was a moment of inspiration for the next generation of pastry professionals. By sharing his philosophy and expertise, he offered students a glimpse into the creative world behind his boutique and a model of excellence to strive toward.