Join Chef Stéphane Glacier, M.O.F. as he returns to The French Pastry School to teach his unique, internationally-recognized style of pastry. During this four-day, hands-on course with Chef Glacier,  you will learn the art of modern cakes, tarts and eclairs & choux.  Chef Glacier brings a great wealth of knowledge to this French Pastry School continuing education course as he guides you through creating a wide variety of elaborate entremets and unique tarts for medium- and large-scale production. You will learn a selection of tart crust doughs and fillings, as well as the necessary components: sponges, meringue base biscuits, custards, mousses, and crémeux. Chef Glacier will highlight all of the cakes and tarts with a selection of glazes and modern decorations.

Some of his signature recipes will include:

Eclairs et Choux

Choux Crumble Caramel Noisette

Eclair Yuzu

Eclair aux 2 Chocolats

Tartelettes

Tartelette Pomme Yuzu

Tartelette Caramel

Tartelette Framboise Guimauve

Entremets

Fraicheur du Sous-bois

Duc de Bourgogne

Subtil Lacté Citron Noisette

Emeraude

All of the freshly baked cakes and tarts you make 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)