The French Pastry School
Introduction to Cakes and Tarts
Date: Apr 29 - May 01, 2008 (4:00 pm - 9:00 pm)
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Learn to make Classic French Cakes and Tarts from French Pastry School instructor, Chef Bob Hartwig (bio).  He will teach you the basic French doughs such as pâte sable, pâte sucrée, and pâte brisée. You will learn sponges such as biscuits, dacquoise, and pain de gène.  From there you will create the foundations of French pastry including lemon tart, apple tart, chocolate tart, pithivier, raspberry mousse cake and chocolate hazelnut torte.  The techniques you will learn apply to both the recipes you make in class as well as many other areas of pastry production.  Everything in class is made and decorated by you to take home and enjoy with your family and friends.

Before joining the instruction team, in 2005, Chef Bob Hartwig was the Executive Pastry Chef at the Chicago Marriott Downtown. He has also worked at pastry kitchens Rhapsody which is a part of the Chicago Symphony Orchestra.  Chef Hartwig has also appeared on the TV Food Network and was a participant during the New York Chocolate Fashion Show.