The French Pastry School

Petits Fours Secs, Moelleux, Tea Pastries and Tea Breads

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. 

Mon, 07/09/2007 to Wed, 07/11/2007

Introduction to Pastry – Cakes and Tarts

Learn to make Classic French Cakes and Tarts from French Pastry School instructor, Chef Bob Hartwig.  He will teach you the basic French doughs such as pâte sable, sweet dough and pate brisée, and sponges such as biscuits, dacquoise, and pain de gene.  From there you will make the foundations of French pastry including lemon tart, apple tart, chocolate tart, pithivier, raspberry mousse cake and chocolate hazelnut torte.  The techniques you learn apply to both the recipes you make in class as well as many other areas of pastry production.  Everything in class is made and

Fri, 07/06/2007 to Sat, 07/07/2007

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.

Mon, 06/25/2007 to Fri, 06/29/2007

Advanced Chocolate Candies

If you are planning on competing, this class with Chef Sebastien Canonne, M.O.F. is a necessity when it comes to chocolate candies.  In this advanced class you will learn how to compose a chocolate candy with a complexity of textures and flavor profiles.  You will start by making confectionary bases including several pralinés, marzipan, nougatines, caramelized nuts and candied fruits just to name a few.  Once you have mastered this component, Chef Canonne will share with you his award winning chocolate candies. 

Tue, 06/19/2007 to Thu, 06/21/2007

Ice Creams, Sorbets and Gelatos

Chef Emmanuel Ryon, M.O.F. is known for teaching new methods and flavors for making ice creams, sorbets and gelatos.  The next phase of this class will be applying what you have learned to create and build an ice cream cake.  An added bonus to this class will be Ryon’s expertise in opening a gelato or an ice cream business.  He will share with you what he has learned by opening his own shop in Moscow and how having the essential equipment necessary including Carpigiani and Irinox makes the world of difference.

Tue, 06/12/2007 to Thu, 06/14/2007

Artisan Chocolate Candies

The French Pastry School is coming to Culinary Academy of Austin  in Austin, Texas featuring Chef Jacquy Pfeiffer on June 11 - 13. This 3-day hands on class will highlight  Artisan Chocolate Candies.

Mon, 06/11/2007 to Wed, 06/13/2007

Introduction to All Things Chocolate

Explore the world of chocolate with French Pastry School instructor, Chef Bob Hartwig, as he shares with you the science of chocolate.  He will teach you the secret of correctly working with and using chocolate.  Using some of the best white, milk and dark chocolates, you will learn how to make a selection of cocoa products including petits fours and cookies such as Madeleines, financiers and macaroons.

Tue, 06/05/2007 to Thu, 06/07/2007

Advanced Chocolate Candies and Candy Bars

Being named “Master Pastry Chef, Chocolatier” in 2003, was a huge accomplishment for Chef Franck Kestener, M.O.F.  In this class you will learn Advanced chocolate candies, and candy bars. Kestener will teach the art of making ganaches and chocolate filling sous vide.

Tue, 05/29/2007 to Wed, 05/30/2007

Introduction to Pastry – Petits Fours

 What better way to spend three days than learning how to make some of the most tantalizing French Pastries, éclairs and moist madeleines.  Join chef instructor of The French Pastry School, Bob Hartwig, as he takes you through the fundamentals in producing traditional French petits fours.  Chef Hartwig will share his expertise in making macarons and coconut rochers just to name a few.  Along with the products mentioned you will learn how to perfect blueberry tartlets, opera cake, espresso tarts, miniature carrot cake and almond financi

Tue, 05/22/2007 to Thu, 05/24/2007

Plated Desserts and Artisan Chocolate Candies

The French Pastry School is coming to Delgado Community College in New Orleans, LA featuring Chef Jacquy Pfeiffer on May 14 - 16. This 3day 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.

Mon, 05/14/2007 to Wed, 05/16/2007


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