Petits Fours Secs, Moelleux, Tea Pastries and Tea Breads
July 9 - 11, 2007 (8am - 3pm)
$825
Professional
Stephane Glacier, M.O.F.
2006 Coach to victorious World Pastry Championship French Team
Join Chef Stéphane Glacier, M.O.F. has he shares with you his expertise in petits fours and tea breads focused around coffee and tea service. You will learn how to master madeleines, financiers, macarons, and a gateau de voyage. During the 3day hands on course you will also be learn breads, brioche and pain d’épice along with many other professional products. Do not miss this chance to hone your skills in pastry and learn from a true master.
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 several books including Un Amour de Macarons and one on petits fours Mignardises. Most recently Glacier was the coach to the 2006 French team at the World Pastry Team Championship where they received the gold medal.
