The French Pastry School
Petits Fours & Cookies
Date: Jun 27 - Jun 29, 2006 (8:00 am - 3:00 pm)
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Frederic Bourse will reveal his new take on French pastries in this exciting class. With an emphasis on creative production methods and decoration, you will create an assortment of petits fours for high tea, your pleasure or to enhance your product range. Bourse will share his recipes for classic petits fours and cookies with a modern twist; Croquant de Cordes, amoretti and apricot cookies, moist green tea cake, poppy flour macarons, cappuccino tartlets and exotic pomponettes.

Bourse is an internationally renowned pastry chef who conducts research and teaches classes for PCB Creation. Bourse has consulted internationally to five-star hotels and luxury restaurants.