The French Pastry School
Sugar Showpieces for Buffet and Confectioneries
Date: Jun 10 - Jun 12, 2008 (8:00 am - 1:00 pm)
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Learn the fine detail and techniques behind pulling, casting and blowing sugar from world-renowned master, Chef Stéphane Glacier, M.O.F who joins The French Pastry School in his fourth year teaching.  You will be taught the science behind the preparation of sugar as a medium for each technique. Chef Glacier will show you how to conceive and execute an artistic showpiece for competition or display while mastering a range of different types of exquisite pulled sugar flowers, pulled ribbons, and create a variety of animals from blown sugar. Once you have mastered the art of sugar showpieces, Chef Glacier will introduce you to age-old techniques in sugar confection including Praline Feuilleté (a praline filled sugar candy), Berlingot (a stripped hard sugar candy), Sucette Fourée (a fruit filled lollipop) and Sucre paille (straw sugar).

Glacier is a teacher and technical consultant to many French culinary schools, including Lenôtre in Paris. He is known for his technical skill in sugar, as showcased by being named European Champion of Sugar Art in 1997, and his ability to obtain an incredible satin finish.  He received the prestigious Meilleur Ouvrier de France title in 2000.  Glacier has written many books including Sucre d’Art: l’Envers du Décor (Sugar Art: Behind the Scenes), which depicts a number of the techniques, learned in the class being offered. Most recently Glacier was the coach to the 2006 French Team at the World Pastry Team Championship where they received the Gold Medal.