The French Pastry School
Top Ten French Pastry Favorites with Chef Yann Migault
Date: Jan 16 - Jan 18, 2019 (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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Transport yourself to an evening in Paris by learning to make quintessential French desserts in this three-day course with Chef Yann Migault of The French Pastry School. Together with Chef Yann, you'll make 10 of our favorite French pastries including brioche, beignets, kouign-amann, macarons, and Paris-Brest! During the workshop, you'll learn the basic skills of rolling, whipping, folding and baking to prepare perfect pastries in class, and at home. Your hard work will culminate into a beautiful buffet, after which, all of your delicious treats will be packed up for you to enjoy with your family and friends!
 
Course Detail:
  • Dark chocolate éclair
  • Arabica coffee religieuses puffs
  • French beignets
  • Mille-feuille with roasted apricots
  • Famous Tarte Tatin
  • Dark chocolate crisp tart
  • Crunchy hazelnut Paris-Brest
  • Classic strawberry frasier
  • Legendary kouign amann
  • Parisian macarons
 
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.