The French Pastry School

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.

Date: 
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

Date: 
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.

Date: 
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. 

Date: 
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.

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

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

Date: 
Tue, 11/13/2007 to Thu, 11/15/2007

Classic French Pastries

Have you ever wanted to learn to create classic French pastries from scratch? Join chef instructor at The French Pastry School Chef Sebastien Thieffine as he teaches you to make the foundations of French pastry including brioche, croissants, chocolate tart, Napoleon and Eclair. During this class you will master the basic skills of rolling, whipping, folding and baking in order to prepare perfect pastries. The class will culminate in a buffet of the wonderful pastries you have created!

Date: 
Fri, 11/02/2007 to Sat, 11/03/2007

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. 

Date: 
Tue, 10/23/2007 to Thu, 10/25/2007

Artisan Breads

To answer the growing demand of customers looking for a wider variety of artisan or traditional breads, bakers must nowadays increase their products line. During this three days hands on class, Chef Didier Rosada will teach you how to consistently produce some unique breads that will complement your bread selection.

Date: 
Tue, 10/16/2007 to Thu, 10/18/2007

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 chef instructor at The French Pastry School, Sebastien Thieffine , 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.

Date: 
Tue, 10/09/2007 to Thu, 10/11/2007

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