Sablé with caramel beggars

Desty Brami, Executive Pastry Chef at Château de Ferrières, forged his expertise in the pastry shops of prestigious Parisian palaces such as Plaza Athénée and George V, where he perfected his sense of technical excellence. His patisserie is distinguished by its combination of gourmandise and precision, offering classic creations with great rigor and obvious generosity. Bruno Ciret, pastry chef and teacher at the FERRANDI Paris hotel school, has devoted many years to teaching pastry to adults undergoing professional retraining. He is also co-author of the FERRANDI Paris Pâtisserie book. Passionate about the art of pastry-making and driven by a desire to teach, Bruno combines patience, exceptional demonstration and in-depth mastery of gestures. Together, Desty Brami and Bruno Ciret offer highly educational master classes, packed with technical tricks worthy of the best French gastronomic schools.