The French Pastry School
Holiday Centerpieces & Party Favors with Chef Michel Ernots
Date: Dec 11 - Dec 13, 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
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We, too, hear those sleigh bells ring-a-ling! The winter holiday season is upon us and now is the perfect time to bake your favorite recipes, and learn a few new ones, for gift-giving and entertaining! And what better way to learn a few new tricks than to attend a holiday-inspired workshop? During this new, three-day course and together with Chef Michel Ernots of The French Pastry School, you'll create gingerbread, hand-decorated cookies, truffles, marshmallows, even a festive tree sculpture adorned with sugar and chocolate confectioneries, which is sure to impress your family and friends! Give the gift of pastry this holiday season and spread the season's cheer with beautiful scratch-made creations!
Course Detail:
  • Irrésistible bûche de Noël
  • Scratch-made chocolate truffles
  • Salted caramel candies
  • Passion fruit and apricot pâte de fruit
  • Orange blossom and roasted nut nougat
  • Bourbon vanilla bean marshmallows
  • Spice-infused gingerbread
  • Festive hand-decorated holiday cookies
  • Holiday party favors
  • Chocolate tree sculpture
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.
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.