Learn the secrets from France’s most celebrated maison of macarons at a live online cooking demonstration from the Ladurée kitchen in New York City with head pastry chef Jimmy Leclerc.
Leclerc will demonstrate how to create Ladurée best-selling pastry, Ispahan—a decadent cake made of two rose-flavored macaron shells filled with cream and fresh raspberries—and offer tips on baking like a pro.
Elisabeth Holder Raberin, president of Ladurée USA, will join Chef Leclerc to answer pressing pastry questions.
In English
90 minutes including Q&A
Watch a Recording of the Masterclass
Pastry-Making Kit & Equipment
Ladurée has created a kit with all the main ingredients in the recipe: almond flour, icing sugar, red food colorant, granulated sugar, butter, rose syrup, and rose water.
Email ladureeus@laduree.com or call 917-846-7847 to order the kit. Price is $75 excluding shipping. A portion of the proceeds go to support FIAF.
Additional items: 1 box of raspberries, 6 eggs, and 5 lychee
Equipment: Kitchen aid mixer or similar, cutting board, knife, medium size bowl, parchment paper, spatula, whisk, and a good oven
Jimmy Leclerc
Jimmy Leclerc arrived in New York in 2015 to serve as the Executive Pastry Chef of Ladurée US, opening the first Ladurée tea salon and restaurant in SoHo.
-
Read More
-
Jimmy Leclerc obtained his CAP-BEP as a baker at CIFAM, studying in Nantes, a region of France from 1998 to 2000. Continuing his education at CIFAM, he obtained his CAP in pastry in 2002, learning the art of the pastry while studying at Pastry Chatellier in La Baule, France.
Leclerc was the Deputy French Pastry Chef at Lambert in Valencia Spain from 2002 till 2005. After enjoying his residency in Spain, Leclerc embarked on a travel tour to Brazil, Argentina, Bolivia, Chile, and Uruguay, soaking up the culinary wonders of South America. He served as a pastry chef at ” La Bourgogne” , a Relais Chateau estate in Punta del Este, Uruguay during this time.
Returning to Spain in 2006, Leclerc accepted a position at Anmari’s french restaurant, in the costal town of Moraira where he continued to practice the French art of pastry, forging his classic training with the new flavors and recipes from his travels.
In 2007, he accepted a position as a chef at Ladurée Paris. After three years, he became a deputy head at Ladurée International, traveling to different Ladurée location in Saudi Arabia, Qatar, Lebanon, Monaco, Japan and Dubaï. He served as the opening chef enlisted to bring the expertise and know of Ladurée to the rest of the world. He was appointed Executive Pastry Chef of Ladurée US in 2015.
-
Elisabeth Holder Raberin
Elisabeth Holder Raberin, President Ladurée North America and Innovation Director is responsible for the brands North American business development, partnerships, and operations alongside her husband, Pierre-Antoine Raberin.
-
Read More
-
Elisabeth has been part owner with her family since the purchase of the brand in 1996.
A graduate of the European Business School in Paris, Elisabeth began her career in luxury and fashion, working with Hermès, Ralph Lauren, and Et Vous, and their European and American markets. In 2004, she joined her family’s business, Groupe Holder, Ladurée’s parent company, as a Brand Director.
Elisabeth relocated to New York City with her family in 2011 to oversee the opening of Ladurée’s first boutique on Madison Avenue. In February 2014, Ladurée SoHo opened its doors, a full-service restaurant and Tea Room that serves as the US Flagship. Ladurée has since expanded to Miami, Los Angeles, and Washington D.C.
-
