The French Pastry School
Gluten-Free Breads & Pastries with Chef Xavier Sterke
Date: Apr 23 - Apr 26, 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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Internationally recognized Pastry Chef Xavier Sterke travels to The French Pastry School to share his passionate and inventive gluten-free menu. In this four-day professional course, this industry veteran will teach you how to work with alternative flours and unusual recipes to create gluten-free breads and pastries that don't skimp on flavor, texture, or presentation. The course will focus on theory, methodology, and techniques, and give you a solid foundation for pursuing a successful gluten-free pastry career or for simply implementing gluten-free options into your repertoire. Join Chef Xavier Sterke and The French Pastry School for this one-of-a-kind course!
Course detail:
  • Buckwheat bread with seeds
  • Sorgho bread
  • Buttery brioches (different variations with cream and fruits)
  • Crispy puff pastry
  • Chocolate puff bread (Chocolatines)
  • Chestnut cake (special biscuit sponge with ganache cream)
  • Colorful fruit tarts
  • Lemon biscuit sponge
  • Scones
  • Muffins
  • Decadent brownies
  • Carrot cake
  • Everyday buns and bread
  • Traditional blinis
  • Rice flour cake with Catalan cream verrines
  • Sugar-free seasonal jams
Pastry Chef Xavier Sterke is a master pastry chef, chocolatier, glacier, and baker, and a former French palace chef. He's been a lactose-free and gluten-free consultant for over 20 years and has worked extensively with the Gluten Intolerance Group for over 40 years, empowering the gluten-free community through consumer support, advocacy, and education. He's the author of three, gluten-free and lactose-free cookbooks and continues to collaborate with doctors, specialists, patients, and chefs to help liberate those who suffer from gluten and lactose intolerance while helping them to lead healthier and fuller lives.
This program is approved for 35 continuing education hours toward the initial or recertification application for American Culinary Federation certification.