Plated Desserts and Artisan Chocolate Candies
Chef John Kraus
April 23 - 25, 2007 (8am - 4pm)
$795
Professional
Register! Full payment is required
Class will be taught at:
2809 La Cienega Ave.
Los Angeles, CA 90034
The French Pastry School is coming to Los Angeles, CA featuring Chef John Kraus on April 23 - 25. This 3-day hands on class will highlight the basics of creating Plated Desserts and Artisan Chocolate Candies. We will coach you on balancing flavors, textures and teach you how the role each of your senses plays in developing a balanced dessert. The class continues with the chef sharing his knowledge on the requirements guide to creating their own pre-desserts and plated desserts. You will learn to replicate their award winning desserts, such as, Red Wine and Spiced Italian Plum Stew served with French Tarragon Ice Cream, French Riviera Fruit Gazpacho, or even the Oven Roasted Apple Tatin served with Crème Fraîche and Rose Ice Cream. The next step of the class is exploring the world of chocolate and creating a selection of molded, piped and cut chocolate candies and truffles. Pralines, ganaches, and specialty filling will be produced with the best selection of white, milk and dark chocolate recipes. This course will include confectionery recipes and you will enrobe all of our chocolate candies by hand. Chef John Kraus will share his expertise and cover a great deal of technology and production methods. Class will be limited to 12 students. Capture the opportunity to learn from our world renowned award winning chefs’ expertise in your own city.
Download the registration form and either:
Fax: 312.726.2446
Mail: The French Pastry School
226 W. Jackson Blvd., Suite 106
Chicago, IL 60606
