French Classics and Modern Entremets
April 24 - 26, 2007 (6am - 1pm)
$825
Professional
Laurent le Daniel, M.O.F.
Chef Laurent le Daniel, M.O.F. will uncover the techniques needed to perfect French pastry classics. With an emphasis on the classics Chef le Daniel will also reveal to you modern techniques in entremets. You will learn timeless pastries like St. Honore, tatin apple tart and Millefeuille which is one of his best sellers in his bakeries in France. Once you have learned the classics, Chef le Daniel will introduce to you modern entremets, petits gateaux and gateaux de voyage. Texture, is one of the most important components of a memorable entremet that if correctly match with taste will leave your customer speechless. Don’t miss this class that is a true adventure from the past to the future of pastry.
After many years in luxury hotels and receiving the honorable title of M.O.F. (Meilleur Ouvrier de France 1997/Master of Pastry) Chef Laurent le Daniel decided to take what he has learned and open pastry shops across France. As coach of the French Team at the World Pastry Championship held in Phoenix, AZ, Chef le Daniel lead the team to victory in 2006.
