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The Art of Fresh and Light Pastries with Chef Luc Baudin
Date: Mar 20 - Mar 23, 2017 (1:00 pm - 8:00 pm)
Course level: Professional ♦♦♦
Chef Luc Baudin, former Pastry Chef of Pâtisserie Eugène in Paris, is bringing us a new and fresh way of looking at making pastries. In this four-day, hands-on professional course, you will learn how to create health conscious creations using less sugar, less fat and more fiber. Chef Baudin’s products are designed and adapted to meet the needs of the consumers’ wellness, containing sweeteners such as coconut sugars while the flours are replaced by lentil flours, oat bran and wheat flours. Fresh fruit rich in fibers and sugar free chocolates will also be used in this class. Chef Baudin will teach you his philosophy to create these healthy pastries and incorporate the new ingredients while improving their flavors.
Almond, pine nuts and coconut sugar praline paste, light Tahitian vanilla bean cream and whole wheat flour puff pastry squares
Black Sesame and Yuzu Charlotte
Whole wheat and arrow roots charlotte biscuit with a yuzu and combawa cream, a black sesame mousse and supremes of lemon poached with shizo leaves
Hazelnut sable dough shells filled with a fresh lime cream a Tahitian vanilla milk mousse and decorated with a sugarless white chocolate
Tarte Fleur de Pomme
Whole wheat sable dough shell filled with vanilla scented sauteed apples, hazelnut cremeux and poached apple slices
Eclair praliné pécan noix de coco
Whole wheat and lentil flour eclair filled with coconut milk cremeux, a pecan and coconut sugar praline paste and topped with a Pana Cotta glaze
Moist chocolate biscuit filled with a silky milk chocolate mousse and tangy
candied mangoes and kumquats
Whole wheat sable dough tart shell filled with a light almond cream, a silky French vanilla cream, a mandarin and passion fruit confit and topped with chestnut vermicelli.
Chocolate cocoa bean tart
Chocolate and grue de cocoa sable dough tart shell filled with a light and silky chocolate cremeux, a cocoa bean jelly and a dark chocolate crumble
Maltitol and coconut sugar meringue, hazelnut and coconut sugar praline paste, sugar free dark chocolate
Pine nut and Mint chocolate candy
Pine nut and coconut sugar praline paste with mint, dipped in a sugar fee milk chocolate
Mint, pepper and chocolate candy
Peppered mint scented dark ganache enrobed in a sugar free dark chocolate
All of your creations will be yours to take home to enjoy with your family, friends and colleagues.
This course is approved by the American Culinary Federation for 28 Continuing Education Hours (CEH's).