The French Pastry School

Chocolate Candies

Thomas Haas Named Top 10 Pastry Chef of the Year

Chef Haas is a much sought after pastry chef, and owner of Thomas Haas Fine Chocolates. Come and learn his approach to creating the finest chocolates, with only the best ingredients. You will make ganaches and fillings by squeezing and zesting oranges and lemons, brewing teas, chopping herbs and grinding spices just as you need them.

Tue, 05/02/2006 to Thu, 05/04/2006

Chocolate and Sugar Candies

Master the basics of candy making. Learn the fundamentals of working with chocolate and sugar to make candies from your past, or tasty treats for your family and friends. Learn the technical side of chocolate and create chocolate ganache candies and other chocolate creations. Also learn to prepare sugar candies such as caramels, traditional French nougat, whipped ganache fillings, Pate de Fruits and single origin chocolate ganaches.

Tue, 04/25/2006 to Thu, 04/27/2006

Introduction to Pastry – Cakes and Tarts

Learn to make classic French Cakes and Tarts from Bob Hartwig, the newest French Pastry School instructor. He will teach you the basic French doughs such as puff pastry, pâte sable, sweet dough and pâte brisée, and sponges such as biscuits, genoises and dacquoise. From there you will make the foundations of French pastry as seen in patisseries all over France; lemon tart, apple tart, chocolate tart, fresh fruit tart, St Honore, mille feuille, chocolate hazelnut torte, and raspberry cake. All made and decorated by you to take home to enjoy with your friends and family.

Fri, 03/31/2006 to Sat, 04/01/2006

Tea Pastries and Individual Cakes

Chef Molines will share with you a wide range of petits fours and individual French pastries. During his career he has collected an abundance of recipes while working for some of the most prestigious French pastry shops. He will share his favorite recipes for classic petits fours such as financiers and madeleines, as well as new creations using the latest combinations of flavors and pastry techniques.

Molines won the World Cup in Lyon in 1999 and became an M.O.F. in 2000. He will share his vision and sense of taste that has distinguished him throughout his career.

Tue, 03/14/2006 to Thu, 03/16/2006

Breads with Whole Grains and Specialty Flours

During this three day intensive hands-on workshop, you will learn how to bake with
whole grains and specialty flours. The class will focus intensely on the technical characteristics of specialty flours like buckwheat, spelt, and semolina, and the precautions to take when using them. Each day in the class you will make breads using these specialty flours, from the super healthy flax seed bread to the more fancy Pear/buckwheat bread. Rosada will share his secrets to consistently process these new products in a bakery environment.

Wed, 03/07/2007 to Fri, 03/09/2007

Sugar Showpieces

Learn the fine detail and techniques behind pulling, casting and blowing sugar from the world renowned master, Chef Glacier. You will learn the science behind the preparation of sugar as a medium for each technique. Learn to conceive and execute an artistic showpiece for competition or display. Master a range of different types of exquisite pulled sugar flowers, pulled ribbons, and create a variety of animals from blown sugar.

Tue, 02/21/2006 to Thu, 02/23/2006

Rolled Fondant, Pastillage and Gumpaste Techniques

Internationally known as a shining star in sugar art and wedding cake decoration,
Nicholas Lodge will teach you decorating techniques for specialty cakes for baby

Wed, 02/08/2006 to Fri, 02/10/2006

Introduction to Pastry – Petits Fours and Breakfast Pastries

Have you ever wanted to make a croissant? Make a selection of perfect petits fours to serve after a dinner party? Join the newest chef instructor at The French Pastry School, Bob Hartwig, as he takes you through the fundamentals of these classic French pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes. You will learn to make traditional petits fours including éclairs, madeleines, macarons, coconut rochers, blueberry tartlets, opera cake, espresso tarts, and almond financiers.

Fri, 01/27/2006 to Sat, 01/28/2006

Introduction to Chocolate Candies

Explore the world of chocolate with The French Pastry School instructor, Chef Bob Hartwig, as he shares with you the science of chocolate while 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!  As an added bonus you will also learn how to make sugar confectionaries like pâte de fruit and caramel. 

Tue, 12/11/2007 to Thu, 12/13/2007

Introduction to Pastry – Breakfast Pastries

Have you ever wanted to make a croissant or make a selection of perfect petits fours to serve after a dinner party? Join chef instructor at The French Pastry School, Sebastien Thieffine, as he takes you through the fundamentals of these classic French breakfast pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes all of sorts.

Tue, 12/04/2007 to Thu, 12/06/2007


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