The French Pastry School

Pastry Camp

For students 15 and up and adults of all ages, this is your chance to explore the world of French pastries! During this week-long session of Pastry Camp with some NEW recipes, you will create breads, petits fours, plated desserts, chocolate candies, sugar candies, cakes and tarts. Chef Laura Ragano (bio) will guide you through the fundamentals of each of these areas of pastries. If you are looking for the best instruction, the best recipes, and the best learning environment to gain knowledge in French pastries, you have found the place.

Mon, 03/24/2008 to Fri, 03/28/2008

Michalak's Collections of Plated Desserts

After the great success of his first class, Chef Christophe Michalak returns to The French Pastry School this year to once again amaze and enlighten his students with his celebrated winter-themed desserts. Some of the innovative recipes you will learn include the Vacherin Paradisiaque (with several exotic fruit flavors), Finger Pamplemousse, plus Brownies à la Pistache.

Tue, 03/11/2008 to Thu, 03/13/2008

The Art of Modern Cakes and Tarts

During this three-day hands-on course with Pastry World Champion and Meilleur Ouvrier de France, Olivier Bajard, you will learn entremets using chocolate and seasonal fruits. Chef Bajard has taught master classes for the majority of the past ten years.  He will bring all of this knowledge to The French Pastry School, where he will guide you through creating a variety of elaborate tarts and chocolate decorations.  He will explore with you in depth the technology of the ingredients and methodology of these desserts.

Tue, 02/26/2008 to Thu, 02/28/2008

Introduction to Pastry - Assorted Petits Fours

What better way to spend three days than learning how to make some of the most tantalizing French Pastries: éclairs, moist Madeleines, and mini tarts and cakes. Join Chef Instructor of The French Pastry School, Laura Ragano (bio) , as she takes you through the fundamentals of producing traditional French petits fours.  Chef Ragano will share her expertise in making macarons and coconut rochers, perfect blueberry tartlets, Opera Cake, chocolate-espresso tarts, miniature carrot cake and almond financiers. Impress your friends and family with these classic recipes!

Tue, 02/19/2008 to Thu, 02/21/2008

Breads with Whole Grains and Specialty Flours

Master Baker, and Bakery Director at King Arthur Flour, Jeffrey Hamelman returns to The French Pastry School to teach artisan breads using specialty flours and whole grains. During this three-day hands-on baking course, you will make flax seed rye bread, honey spelt bread, carrot and walnut bread, brioche using whole wheat flour, plus several other classic breads including a few breakfast pastries to round out your spectacular baked buffet.

Tue, 02/05/2008 to Thu, 02/07/2008

Bronwen Weber's Incredible Sculpted Cakes

We are honored to have Chef Bronwen Weber teach her first class at The French Pastry School.

Mon, 01/28/2008 to Wed, 01/30/2008

Artistic Competition Chocolate Showpieces and Chocolate Cakes

Stéphane Leroux, M.O.F., one of the world’s great chocolate masters, comes to teach at The French Pastry School for the first time, as well as teaching for the first time in the United States. In this course, you will design, plan, and assemble a chocolate showpiece to be used for competition or display. Chef Leroux will share with you the rules of designing, template making, and assembling. He will share tips and tricks with you, and how to troubleshoot. You will then create your own unique showpiece using the Chef’s masterpiece as inspiration for your own.

Tue, 01/15/2008 to Thu, 01/17/2008

Advanced Chocolate Bonbons, Science and Technology

This advanced course for professional chocolatiers will cover in depth the science and technology of chocolate. Chef Wybauw, a faithful colleague of The French Pastry School for over five years, will share with you secrets of extending shelf-life naturally with methods that not only improve shelf-life, but also add to the artistry of your chocolate. Explore with Chef Wybauw  the crystallization process of sugars—including saturated and unsaturated sugar solutions. Learn about the theory of ganaches and different techniques in making them.

Fri, 01/11/2008 to Sun, 01/13/2008

Fine Chocolate Candies and Belgium Classics

Join Master Chocolatier, Jean-Pierre Wybauw, who has been sharing his passion and expertise at The French Pastry School for more than five years, in this professional-level, hands-on course to learn the art of classic fine chocolate candies. In this course, you will review the theory of tempering and cooling, cover issues of shelf-life extension, and general problem solving. You will create an array of fine chocolates including molded, dipped, piped and cut chocolates.

Mon, 01/07/2008 to Wed, 01/09/2008

Fundamentals of Decorating Wedding and Special Event Cakes

Are you ready to begin your cake decorating education? This three-day hands-on class is a beginner’s guide to creating wedding and special event cakes using gum paste, rolled fondant and royal icing techniques with The French Pastry School’s Chef Instructor, Laura Ragano (bio). She will guide you through creating an artfully arranged posy of gumpaste flowers to decorate a small cake covered in rolled fondant. Some flowers you will create include roses and carnations, as well as a berry garnish.

Tue, 11/10/2009 to Thu, 11/12/2009


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