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 vaníliás kouign aman fleur de sel-el.jpg

Program in Budapest


Start:  21 June 2022 

End:  22 June 2022 

Hours: 9:00 - 18:00

Masterclass Level: Intermediate

Masterclass Theme: New wave pastries

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 Titouan Claudet.

  • Photos with Titouan.

  • Simultaneous translation from French to Hungarian.

  • Dessert University apron.

  • Tasting!

What will you learn? 

  • Gianduja roll – Roulé gianduja

  • Kouign Amann (vanilla, Fleur de sel) – Kouign Amann (Vanille, Fleur de sel)

  • Flan with a checkerboard  pattern – Flan Damier

  • Raspberry, verbena puff pastry cake – Tarte feuilletée framboise, verveine

  • Calisson Gugelhupf – Kougelhopf

  • Braided chocolate puff pastry pillow - Coussin feuilleté chocolat

  • Praline puff brioche  – Brioche feuilletée praline

  • La viennoiserie tart tatin dome – La viennoiserie dôme tatin

Titouan Claudet - @titouan_claudet

"I'm fascinated by pastries and making them has become a passion. I love the beauty of a perfectly folded pastry. I find it extremely inspiring when you can create a simple yet unique product with a well-developed technique."


Titouan Claudet's pastries are elegant, modern and always surprising, reflecting the pastry chef's exceptional creativity. His flan and puff pastry rolls, made with a checkerboard pastry pattern, are made with precision. It's no coincidence that, despite his young age, Titouan has proven his skills in the most prestigious French restaurants and Swiss hotels. He started his apprenticeship at the 3 Michelin-starred French restaurants Georges Blanc, under the famous pastry chef Benoît Charvet, followed by the Beau-Rivage Palace hotel in Lausanne. Here he was pastry sous chef for three years at the 2 Michelin-starred Anne-Sophie Pic restaurant. The latest stage in his upwardly mobile career is the luxury hotel The Woodward in Geneva, where he has been responsible for the hotel's dessert and pastry menu since its opening, as well as the dessert menus of the two restaurants in the hotel.

His Budapest course will focus on two main features: puff pastry and brioche. Titouan will show, through his own recipes, how and with what process to prepare the two doughs in different ways.

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