The French Pastry School
Holiday Centerpieces & Party Favors with Chef Yann Migault
Date: Dec 11 - Dec 13, 2018 (4:00 pm - 9:00 pm)
Chef: Yann Migault , Pastry Chef/ 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 Yann Migault 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
Yann Migault is a Chef Instructor in the Pastry and Baking program at The French Pastry School. Chef Migault is a French Master Pastry Chef with over 20 years of experience in the art of French Pastry. During his studies in the Compagnons du Devoir he traveled throughout France to learn from the country’s best pastry chefs, spending time in Belgium, Paris, Nîmes, Lyon and Burgundy.  In 2009, Chef Migault opened his first bakery in Burgundy, and a second in 2012 in Provence. Established as a master pastry chef in France, he chose to bring his expertise and knowledge to aspiring pastry chefs in the United States, moving from instructing at LeNôtre Culinary Institute in Houston to The French Pastry School in Chicago.
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.