Chocolate, trompe-l’œil, afternoon tea and Christmas biscuits: ScrapCooking is taking part in Créations & savoir-faire with four gourmet masterclasses, led by its pastry chef, Mathéo Charrier.
Published on Oct 26,2026 at 1:59 PM | Updated on Oct 26,2026 at 2:00 PM
There are the techniques we admire in a patisserie’s display window, and those we finally pluck up the courage to try at home. That is precisely what the workshops offered by ScrapCooking at the fair are all about. During each session, the audience watches the demonstrations, asks questions, picks up the chef’s tips… and leaves with a taste of what they’ve just learnt, as each masterclass ends with a tasting session.
Two chocolate sweets, one made of dark chocolate and one of white chocolate, decorated with dots of milk chocolate.

A French brand that has been making baking fun since 2005

Founded in 2005, ScrapCooking® has set itself a clear mission: to make creative baking accessible to everyone. The French brand, developed by Carambelle in Fondettes, near Tours, creates everything you need to turn a craving into a dessert: moulds, utensils, ingredients, decorations and small kitchen gadgets.

His signature? Fun, innovative and user-friendly products. A smiley-face biscuit cutter, ready-to-use chocolate icing, hazelnut cream filling, and a mini waffle maker shaped like a little man: all these tools are designed to ensure the result looks perfect first time round. As the brand puts it, the aim is to inspire people to bake, to create and, above all… to enjoy a treat.

Mathéo Charrier, the chef at the helm

All the workshops are led by ScrapCooking’s head pastry chef, Mathéo Charrier. His role goes beyond simply demonstrating the process: he guides the audience step by step, shares his professional tips and answers all questions, from the most technical to the most practical. Her guiding principle is in line with that of the brand: to show that, with the right tools and a few tips, anyone can create stunning dishes in their own kitchen.

Four culinary worlds to discover on ID•FOOD

Chocolate: marshmallow bears and crunchy bars

A must-attend event for cocoa lovers. In it, the chef reveals how to easily make chocolate bears filled with marshmallow, as well as chocolate bars with a crunchy hazelnut coating. Moulding, filling, unmoulding: each stage is explained in detail, before we get to taste these little confectionery-style treats.
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Moulded milk chocolate bars, one of which has been cut open to reveal its filling of crunchy pieces.
Peanut-shaped sweets coated in white chocolate and arranged on a black plate with biscuit crumbs.

Trompe-l'oeil: the peanut cake

Trompe-l’œil is a hit on social media, but it often seems daunting in the kitchen. ScrapCooking takes a different approach with a workshop dedicated to making a lifelike peanut-shaped cake. The chef demonstrates, step by step, that this spectacular technique is, too, within everyone’s reach.
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Afternoon snacks: a trip down memory lane

Jam tarts, smiley-face biscuits topped with chocolate… This masterclass puts a new spin on the great classics of afternoon tea. The idea: to learn how to make these biscuits at home – the ones that were such a part of our childhood – whilst enjoying a cosy get-together, punctuated, of course, by a tasting session.
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Golden tartlet bases displayed next to a silicone mould with round indentations.
A biscuit shaped like a gingerbread man, baked in a festive-themed baking tin.

Christmas biscuits: the magic of the festive season

To round off this overview, let’s turn our attention to the festive season. The chef guides participants through the process of making homemade Christmas biscuits, including the classic gingerbread men. A workshop that’s as creative as it is indulgent – the perfect way to start making treats to put under the Christmas tree.
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The pastry chefs’ get-together

Whether you’re a curious beginner or an enthusiast looking for new ideas, there’s a workshop for everyone. With these masterclasses, ScrapCooking reaffirms what has been at the heart of its identity for nearly twenty years: making baking accessible and sharing the joy of making things yourself.

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