The French Pastry School
French-Style Brunch with Chef Michel Ernots
Date: Oct 16 - Oct 18, 2018 (4:00 pm - 9:00 pm)
Chef: Michel Ernots, Pastry Chef Instructor
Cost: $525.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
Share This Class:  
Brunch is more than just bacon and eggs—using global flavors, gourmet ingredients, and elegant presentations, brunch can transform a mundane Sunday into an affair to remember! This three-day workshop is the perfect excuse to indulge your sweet tooth while learning deceptively simple recipes that will wow your family and friends. Chef Michel Ernots of The French Pastry School will teach you everything you need to know for creating our favorite brunch classics in a professional, yet approachable and friendly kitchen environment. From scratch-made pancakes and flaky croissants to savory Quiche Lorraine and leek tarts, you'll learn a variety of techniques and the necessary skills for recreating these crowd-pleasers in your kitchen at home.
 
Course Detail:
  • Sweet and savory traditional crêpes
  • Traditional buckwheat blinis
  • Quiche Lorraine of Alsace
  • Savory braised leek tart
  • Flaky breakfast pastries including croissants and brioches
  • Sweet and savory muffins
  • Warm Vanilla Scented Bread pudding
  • Rustic Fruity Clafoutis
  • Classic French toast
 
Michel Ernots is a full-time chef instructor at The French Pastry School. Ernots graduated with a pastry and bakery management degree from the IFAPME Centre in Villers-le-Bouillet, Belgium. He then moved to Liège to work and study under renowned Pastry Chef, Jean Francois Thirionnet. He relocated to Colmar, France, where he worked for the Richon Pâtisserie as a chocolatier, caterer and ice cream maker. He later became the pastry chef at the Pâtisserie Le Saint Albius, on the Island of La Réunion, in the Indian Ocean. Upon his return to Paris, he was in charge of the highly respected L'Essentiel bakery. His most recent venture brought him to Chicago, where he worked as an assistant pastry chef at The Peninsula Chicago.