10 Magic Christmas Desserts with Gregory Doyen

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has been delighting customers with Parisian style pastries for many years. Customers often asked us how to make the beautiful desserts.

We hear and have listened.

Now we are introducing a new concept, Truelove Tea Atelier, designed to unite dessert lovers and makers. Truly behind the scene experience to show you! And we are kick-starting the celebration of opening the Truelove Tea Atelier with this exclusive masterclass event by the executive Pastry Chef Gregory Doyen from Paris, France!

About Pastry Chef Gregory Doyen (GD)

Born in France, in a family or artists in Brionnais, Gregory Doyen experienced the magic of pastry early in his childhood when the family kitchen became his favorite place.

He graduated Alain Ducasse' Academy Ecole Nationale Supérieure de la Pâtisserie (ENSP), then he started his journey around the world. In 2016 he accepted the position of Executive Chef of Luxury 5* resort Mandarin Oriental in Taipei, leading a team of 35.Gregory Doyen is the creator of fashion-desserts for famous Jewelry, Parfume and Fashion Houses, like: Cartier, Marc Jacobs, La Prairie, Dior, Chanel, Louis Vuitton & Ambassador of Weiss Chocolate. In his vision Pastry should be healthy and elegant. Therefore a natural flavor is key for a pleasant experience.

10 "Magic Christmas" Desserts by Gregory Doyen Course

• PECAN STAR: Pecan pound cake dough, Pecan nuts cinnamon milk chocolate ganache, Pecan nuts chocolate coating, Chocolate ganache decor.
• LEMON TART SIGNATURE: Gluten free sweet dough, Hazelnuts cream, Lemon custard cream, Citrus coulis, Lemon cream, Light Marshmallow.
• SANTA HAT: Chocolate sponge, Crispy praline, Raspberry coulis, Milk chocolate mousse, Milk chocolate coating.
• BLACKFOREST: Chocolate sponge roll, Chocolate sponge, Cherry coulis, Lichu chocolate mousse, Vanilla whipped ganache.
• BUTTERFLY PAVLOVA: French meringue, Crispy praline, Chocolate cream, Mascarpone Chantilly, Mix dry fruits.
• SNOWMAN: Crispy praline, Blackcurrant blueberry cream, Berries compote, Vanilla whipped ganache, White chocolate coating.
• PISTACHIO: Pistachio sponge, Crispy praline pistachio, Lemon cream, Whipped ganache orange blossom, Pistachio coating, Orange and lemon candied.
• XMAS BALL: Red velvet sponge, Raspberry coulis, Creme cheese butter cream, Milk chocolate coating, Red velvet glaze.
• MONT BLANC: Almond sponge, Chantilly chestnuts, Blackcurrant and Blueberry compote, Light marshmallow, Praline powder.
• SNOW WONDERLAND: Crispy praline, Almonds coconut sponge, Exotique cream, Pineapple compote, Vanilla lime chocolate mousse, Chocolate glaze.

Who is this class for:

Our pastry classes are designed for all skill levels, whether you’re just starting out, an experienced baker, a true professional, or a creative soul, you will learn the magic of pastry with the Master of petit gateau, Gregory Doyen.

Event Host

TrueLove Tea Atelier