The French Pastry School

Seasonal Plated Desserts

Join Chef John Kraus, Instructor at The French Pastry School, as he shares his expertise in creating a menu for restaurant plated desserts. The class will focus on the integrity of seasonal produce and the techniques used to build a successful plated dessert such as Roasted Apricots with Buttermilk Yogurt Ice Cream. You will learn how to use a well thought out approach to highlight the ingredient and heighten the diner’s senses. Chef John Kraus will use produce from local Missouri farmers to create an exciting seasonal menu.

Date: 
Fri, 09/08/2006 to Sun, 09/10/2006

Summer Gumpaste Flowers

Nicholas Lodge Master Wedding Cake Specialist

Create your own stunning life-size gumpaste flowers for use on wedding and specialty cakes, or for showpieces. Taught by Nicholas Lodge, step by step, you will create five flowers: sunflowers, peony flowers, a head hydrangea of flowers, an hibiscus flower and an American Beauty old fashioned rose. You will create buds and leaves for these flowers too.

Date: 
Wed, 08/09/2006 to Fri, 08/11/2006

Seasonal Plated Desserts

Join Chef John Kraus, Instructor at The French Pastry School, as he shares his expertise in creating a menu for restaurant plated desserts. The class will focus on the integrity of seasonal produce and the techniques used to build a successful plated dessert such as Roasted Michigan Apricots with Buttermilk Yogurt Ice Cream. You will learn how to use a well thought out approach to highlight the ingredient and heighten the diner’s senses. Chef John Kraus will use produce from local Michigan farmers to create an exciting seasonal menu.

Date: 
Mon, 08/07/2006 to Wed, 08/09/2006

Traditional and Holiday Baked Specialties

We are delighted to bring to you a unique, family experience. Pierre Zimmerman and his Father will share their collective knowledge of four generations of Zimmerman’s. You will prepare traditional recipes using new techniques, such as quiche, savory Kugelhopf, croissant, brioche and danish. And, just in time for Christmas, Chefs Zimmerman will share seasonal specialties including Stollen Gingerbread and Christmas cookies.

Date: 
Tue, 08/01/2006 to Thu, 08/03/2006

Jams, Jellies & Tarts

Learn from the “Queen of Fruit” and cover her favorite summer recipes such as rose petal granite, soft caramels with pepper and sesame, frozen chocolate pudding, raspberry and violet elixir and cherry soup with rose essence. To add to the savory section of your buffet, Ferber will share with you her secrets for savory jams including apple, carrot and ginger jam, spiced bell pepper chutney and pumpkin jam. Ferber was named Best Pastry Chef 2002 in France, and there she is recognized as a master pastry chef and jam maker.

Date: 
Tue, 07/25/2006 to Thu, 07/27/2006

Chocolate Sculpture

Explore the world of chocolate modeling and sculpting with Chef Castagne, a Meilleur Ouvrier de France Chocolatier.  Bring to class a simple, small figurine and Castagne will lead you through modeling the figurine into a large chocolate piece.  You will discover and practice the new modeling technique of cold emulsion, working with chocolate as you would clay. You will use a knife and learn to carve your showpiece.  Once you have mastered these skills your artwork can be displayed on buffets and in competition.

Date: 
Tue, 07/11/2006 to Thu, 07/13/2006

Petits Fours & Cookies

Frederic Bourse will reveal his new take on French pastries in this exciting class. With an emphasis on creative production methods and decoration, you will create an assortment of petits fours for high tea, your pleasure or to enhance your product range. Bourse will share his recipes for classic petits fours and cookies with a modern twist; Croquant de Cordes, amoretti and apricot cookies, moist green tea cake, poppy flour macarons, cappuccino tartlets and exotic pomponettes.

Date: 
Tue, 06/27/2006 to Thu, 06/29/2006

Pastry Camp

For students 15 and up, this is your chance to explore the world of pastries. During this week long session you will create petits fours, plated desserts, chocolate candies, sugar candies and breads. Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience. Chef Laura Ragano will guide you through the fundamentals of each of these areas of pastries.

Date: 
Mon, 06/26/2006 to Fri, 06/30/2006

Introduction to Chocolate

Explore the world of chocolate with the newest French Pastry School instructor, Chef Bob Hartwig, who will share with you the science of chocolate as you learn to hand temper chocolate. You will learn the secrets behind producing smooth ganaches and shiny chocolates. The class will make basic chocolate candies including a range of ganache filled chocolates, gianduja creams and chocolates with nuts like mendiants or the trio. Be prepared to hand dip all of your chocolates!

Date: 
Tue, 06/06/2006 to Thu, 06/08/2006

Learn the Latest in Cake Construction

Chef Wressell with teach you the recipes, techniques and secrets that go into a winning entremets at the World Cup level. He will share his experience in building entremets, flavor profiles and textures, and show examples of a range of doughs and creams to produce a well balanced tart. Utilizing the fresh flavors from his home in California, there will be a strong flavor theme of citrus, fresh berries and nuts.

Date: 
Tue, 05/30/2006 to Thu, 06/01/2006

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