March 5, 2014
Nicole Plue is Director of Pastry Arts at San Francisco Cooking School. After winning the 2010 James Beard Award for Outstanding Pastry Chef, Michael Bauer suggested Nicole Plue was “one of the best pastry chefs in the country.” Now, Plue is on her way to becoming one of the best pastry instructors in the country at SFCS.
From opening Eleven Madison Park for Danny Meyer in New York to developing recipes for Martha Stewart to winning “Best Dessert” by William Grimes in Bon Appetit, Plue then returned to California to serve as executive pastry chef at Julia’s Kitchen at COPIA in Napa, and then held the same position at Richard Reddington’s Redd and Cyrus in Healdsburg. In addition to her James Beard Award, Plue’s accolades include being named Pastry Chef of the Year 1997 by San Francisco Magazine and Rising Star Chef by the San Francisco Chronicle.
6pm - 10pm
3 Week Wednesday
690 Van Ness Avenue
San Francisco, CA 94102
Read our FAQ, or email
Pastry Workshop: Pierre Hermé Macarons
Only 1 Spot Left in This Class!
Plue's Pastry Workshops are an intensive series taught by SFCS's award-winning Director of Pastry Arts, Nicole Plue.
These technique-driven classes are ideal for avid home bakers who want thorough training in pastry arts. These in-depth workshops are hands-on lessons designed by a seasoned professional that will elevate your work to a whole new level.
Macarons by Pierre Hermé
Whether you’ve made macarons in the past and want to perfect your technique, or you’re new to the confection entirely, this three-week series will teach you everything you need to know to ensure your cookies are bakery-worthy.
Guided by the lessons from Pierre Hermé’s gorgeous book, Pierre Hermé Macarons, chef Nicole Plue will dive deep into how to create perfect shells, fillings, colorings, and flavor combinations. Through both instructor demonstration and lots of hands on time you’ll make many shells and a variety of fillings, carrying your projects over week-to-week, and finishing with gorgeous macarons to take home and show off.
Nicole will go into each step of the process, focusing more on technique than specific recipes. She will help you confidently learn the process of making macarons, from classics to Hermé’s signature flavors, and even some combinations of your own
Session One: Shells
Learn the properties of egg whites and the meringue base used to create macaron shells that are crisp, and tender, at the same time.
Session Two: Fillings
From ganache to preserves to buttercream, you’ll work on smooth fillings that enhance the flavors of your macarons, both classic and creative.
Session Three: Macaron Assembly
A variety of flavor and color combinations will bring everything together, as you create your own colorful macaron variations.
A light dinner and wine is served at each class and you will get to take home your macarons at the end of the workshop.
This class is an immersive, hands-on cooking class. You will be on your feet cooking most of the time so please wear comfortable, closed-toe shoes.
This class has already passed. Checkout another one on our current schedule.