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Nicolas Paciello_Pavlova.jpg

Program in Budapest


Start:  31 May 2022 

End:  1 June 2022 

Hours: 9:00 - 18:00

Masterclass Level: Intermediate

Masterclass Theme: Parisian patisserie

Address: National Confectionery Association of Hungarian Confectioners

Budapest, Üllői út 674, 1185 Hungary


Price: 140000HUF + 27% VAT

Price includes: 

  • Coffee & light lunch.

  • Detailed recipe book with space for notes.

  • Certificate of participation signed by Nicolas Paciello.

  • Photos with Nicolas.

  • Simultaneous translation from French to Hungarian.

  • Dessert University apron.

  • Tasting!

What will you learn? 

  • Pistachio Bishop's Bread – Moelleux pistache

  • Chocolate Éclair – Éclair chocolat

  • Intensive vanilla caramel – Intense vanille caramel 

  • Strawberry bergamot Pavlova – Pavlova fraise bergamote (raviole)

  • Lemon mono dessert – L’angel citron jaune

  • Cocoabean log per 8  (lactose-, glutenfree, no eggs) – La cabosse 8 pers. (sans lactose, sans gluten et sans oeufs)

  • Hazelnut cardamom mousse – Entremet noisette cardamome noire 

  • Strawberry, bergamot tiramisu – Tiramisu fraise bergamote

Nicolas Paciello - @nicolaspaciello

"Nicolas Paciello is an emerging star in French confectionery."


This sentence was how professionals described the then 33-year-old confectioner upon his entry into the finals of “Best Master in the Country,” a prestigious professional baking competition in 2018. Simultaneously, Nicolas Paciello was also beginning to gain national recognition for his recipe book. The following year he became a pastry chef at the famous Fouquet’s Paris Le Roy restaurant. Next in 2020, he opened his own Pastry shop called CinqSens in Paris. His series of successes is no coincidence. There are many years of dedicated work behind his triumphs. Nicolas Paciello worked for years in renowned workshops such as Cyril Lignac Confectionery, and next to Yann Couvreur at the luxury hotel Prince de Galles. A few years later he returned to the hotel as head of the confectionery department.


Nicolas opened a new chapter in French confectionery with his desserts by focusing on quality ingredients and the harmony of intense flavours. He claims that the secret to his accomplishments is accuracy. “I’m not spontaneous enough and I don't easily create a new dessert. I need to experiment a lot with the ingredients before I put together the exact recipe. ” In his masterclass in Budapest at the end of May, he will share his experiences gained over many years and he will show us how to make some of his own recipes.

Portrait 3 Noir&Blanc NP_Laurent FAU_edited.jpg
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