French’Encas

French macarons, whose popularity has expanded internationally in the past couple years, was the centerpiece of this wonderful French pastry class led by Chef Simon Herfray. Taking place at Bosie Bakery (Chef Simon has no official affiliation with the bakery… just borrowing the kitchen for his class!) in East Harlem every Sunday, this hands-​on class goes over every steps to perfecting the delicate treat from scratch.
Upon arrival, Simon greets his students from flaky, buttery croissants and other pastries. My class had 2 no shows, so it was an intimate group of 6 people (2 pairs). Each pair was in charge of one flavor. At my session, we had chocolate, hazelnut, and raspberry.
From whipping the meringue into the base to piping the shells onto a sheet, we learned the essential baking techniques during the 2.5 hour class and also took home plenty of delicious macarons. After making these macarons, I now understand why these treats are so expensive! I will also add that the macarons made at French’Encas was by far the best ones I have ever had (no bias, I promise!)

Took a macaron class after several failed attempts on my own. Learned a new process for macaron stages — which included hand mixing the base in three stages then adding meringue in slowly. Still need to work on my piping skills as the proof is evident when the shells arrive out of the oven.
Overall, very informative hands on class. Bring wine or champagne to make it a little more lively!

Great French baking class and fun was had by all. Our profiteeroles came out so well and tasted so great that lots of my friends thought I had bought them at an upscale bakery. I left feeling much more confident than when I started.

Simon est un excellent chef pâtissier. Ces desserts sont toujours un délice.
Il est très pédagogue et sait vous communiquer sa passion pour la pâtisserie.
Si vous voulez passer une bonne à apprendre la pâtisserie, né cherchez plus, c’est french enca.