The French Pastry School
The Art of Fresh & Light Pastries with Chef Luc Baudin
Date: Sep 10 - Sep 13, 2018 (11:00 am - 6:00 pm)
Cost: $1,150.00
Course level: Professional ♦♦♦
Class Format: Chef Demonstration with Hands-On Components
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Innovative Chef Luc Baudin travels from Paris to Chicago and brings with him a new and fresh perspective for making pastries. He's dedicated his life's work to creating products that are designed and adapted to meet the needs of the consumers' wellness. In this four-day professional course, you'll learn to create health-conscious recipes using less sugar, less fat, and more fiber. You'll use alternative sugars like coconut sugar, and alternative flours made from legumes, oat bran, and whole wheat. You'll have access to the freshest fruit available and the highest quality chocolates. Chef Baudin will teach you the philosophy and methodology to create these healthy pastries and how to incorporate alternative ingredients with the maximum flavor!
Course Detail:
  • Molded candy bars: pine nut and kalamansi citrus
  • Bonbons: mint, pepper, and chocolate
  • Charlotte: black sesame mousse and yuzu cream 
  • Éclair: pecan praliné and coconut milk cremeux
  • Chocolate Cocoa Bean Tart: light and silky chocolate cremeux, cocoa bean jelly, and dark chocolate crumble
  • Le Kuma: silky milk chocolate mousse and exotic fruit
  • Le Manhattan: hazelnut sablée dough, mandarin, and chestnut
  • Le Millepin: whole-wheat puff pastry with almond and vanilla
  • Les Mutines: coconut sugar meringues and hazelnut paste
  • Tartelettes: fresh lemon and lime cream
  • Tarte Fleur de Pomme: sautéed apples and hazelnut cremeux 
Luc Baudin studied at Les Compagnons du Devoir and externed at Patisserie Saint Anne throughout his education. After receiving his certificate, he worked at the Belamar Hotel on Mauritius Island. The following years brought him to L'Essentiel in Lyon, Fournil du Mas de Ville in Nîmes, ENSP in Yssingeaux, and Eclat de Chocolat in Charnay-lès-Mâcon. He then opened Pâtisserie Eugène with Christophe Eugène Touchet, a low-glycemic bakery that uses high-fiber flours, natural sugars, and unsaturated fatty acids. During that time, he created new recipes and innovative techniques that he now shares via master workshops worldwide. Chef Baudin is an independent creator for Barry Callebaut, and in September 2017 he's opening La Mutinerie, a chocolate shop in Paris with his wife.
This program is approved for 28 continuing education hours toward the initial or recertification application for American Culinary Federation certification.