Pastry classes with Thierry Mulhaupt

Updated on 2024-04-23

Thierry Mulhaupt is one of the great Alsatian names in pastry, known for his crazy pies, pies with original flavors. I already mentioned it in my list of the best pastry shops in Colmar, but Mulhaupt is also in Strasbourg. One of the production workshops is located near Strasbourg, in Mundolsheim, which also hosts pastry classes. It is also possible to take courses in Colmar but they are then not given by Thierry Mulhaupt in person but by one of his Master Pastry chefs, Laurent Gilg.

Laurène

Laurene is the founder of the My weekend in Alsace. She likes to explore Alsace, on foot, on her bike, on her horse or in her car to find good spots for her readers.

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Thierry Mulhaupt’s pastry classes are very successful, so it is important to think about booking several months in advance. I tested a class on the theme of gingerbread and crazy Christmas pie (booked 6 months in advance, but I had a little margin) and then a galette des Rois workshop organized for some bloggers. I have been impressed each time by the high quality of the courses offered. People are not mistaken, there were many people whose it was the 2nd or 3rd course with Thierry Mulhaupt!

The courses take place on Saturday afternoon, last 3 hours and deal with various themes (pies, pastries, chocolates, macaroons…). The content of a course is very rich. Each person receives the recipe cards that will be made and a pencil to take notes. It is very useful, Thierry Mulhaupt gives a lot of tips and tricks and answers patiently to the different questions of his students. You come out of a workshop having learned a lot, even for pastry enthusiasts with some experience (which is not my case, but I asked around!).

In the middle of the course there is a small snack, which is obviously a treat. I had a divine hot chocolate and a dried fruit financier. The workshop ends with a tasting of the pastries that were the subject of the course. You then leave with your work in a cardboard box, already cooked or to be cooked at home if necessary (for the “galette des Rois” for example, which must still rest until the next day). Guaranteed success when you get home!

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