The French Pastry School
French Breakfast Pastries
Date: Jan 29 - Jan 31, 2019 (4:00 pm - 9:00 pm)
Chef: Julien Otto, Chef Instructor
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Rise and shine—and enjoy some morning delicacies! Join Chef Julien Otto as he takes you through the fundamentals of classic French breakfast pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes of all sorts. You will also learn to make a variety of delightful morning baked goods including brioche, doughnuts, and muffins.


Recipes may include:

  • Classic French Croissants
  • Chocolate Croissants
  • Traditional Ham and Gruyère Cheese Croissants
  • Apricot Danishes
  • Coconut Mango and Pineapple Danishes
  • Apple, Plum, and Crumble Brioche
  • Savory Breakfast Brioche Filled with Egg, Cream, and Bacon
  • Traditional Jelly Doughnuts
  • Popular Cream-Filled Donuts
  • Cinnamon Crumble and Bran Muffins
  • Oatmeal, Cranberry, and Pecan Muffins

And more…

Expand your pastry skills, then feast on your creations. You'll be able to take home what you make to share with your family and friends.


Julien Otto is a world-class pastry chef and a full-time chef instructor at The French Pastry School. His accomplishments have been declared "extraordinary" by luminaries of the culinary world, and he is upheld as one of France's most accomplished pastry chefs. He has an impressive educational background, an equally remarkable experiential pedigree, and has participated and won many competitions across the world. Otto, who is enthusiastic about passing on the art of pastry making to the next generation, is an integral part of the faculty. He brings new techniques to the curriculum, exhibits innovative use of quality products, and shares a wealth of information with his students, which is sure to give them an edge in this exciting and ever growing industry.

This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.