The French Pastry School

Advanced Vienoisseries

During this class, master baker Pierre Zimmermann, will teach you the fundamentals of the art of French Breakfast pastries (Vienoisseries).  He will teach you the technology and roles of ingredients in mixing, shaping, proofing and baking.  Organizing your time is key when it comes to the different methods of fermentation, refrigeration as well as the various options when freezing.  Zimmermann is an expert when it comes to running a shop which has been successfully doing for many years in France.  You will master the different families of doughs including laminated, yeas

Tue, 09/25/2007 to Thu, 09/27/2007

Wedding Cake Construction

How a Wedding cake tastes is just as important as how it looks.  Customers admire the delicate decorations and should also demand that just as much thought went into layers of the cake and the flavors presented.  Chef Donald Wressell will teach you how to create a cake that not only looks great but is well constructed and tastes extraordinary.  He will guide you through flavor profiles and textures, along with a range of doughs and different filling combinations.  Once you have all the components it is time to build the cake, while ensuring the structure is safe and stab

Tue, 09/18/2007 to Thu, 09/20/2007

Chocolate Decorations, Petit Gateau and Entremets

Norman Love, founder of Norman Love Confections, has created edible works of art that have been featured in renowned hotels throughout the country. His passion for pastry will be demonstrated through a modern contemporary approach to chocolate décor for all entremets. Each recipe will be as different as the next with the chocolate as the constant. Chef Norman will reveal how he creates his culinary art from the purest of ingredients including intricate flavor profiles, exotic spices and seasonal fruits that he has discovered during his extensive world-travels.

Tue, 09/11/2007 to Thu, 09/13/2007

Art of Plated Desserts

From this world-class master, Chef Christophe Michalak, you will learn the art of Plated Desserts.  You will use all of your senses to build a well balanced dessert by combining flavors, textures, colors and shapes.  It takes a true pastry professional, someone who has worked with the top chefs, traveled and worked all over the world to have the knowledge base on this topic.  During this 3day hands on course Chef Michalak will teach you how to also design a dessert menu. 

Tue, 08/28/2007 to Thu, 08/30/2007

Fall Flowers, Fruits, Berries & Leaves in Gumpaste

During this three-day gumpaste class students will learn how to make many different fall flowers, fruits, berries and leaves. Highlighted will be pumpkins, Japanese maple, bittersweet, grasses, hypericum, blackberries, acorns and oak leaves, chrysanthemum, berries, sugar maple, fall grape leaves, Chinese lantern, rose hip and the chili pepper. All of these finished pieces will be artfully arranged in a container for future reference and are ideal to use on a fall wedding cake, grooms cake or special celebration cakes.

Wed, 08/15/2007 to Fri, 08/17/2007

Jams & Jellies, Marmalades & Chutneys and Tarts

If you go to Niedermorschwihr, France, you are sure to meet her in the morning markets, carrying her baskets filled with the region’s best fruit.  In Alsace, she is know as Christine, the Queens of Jams. At The French Pastry School she will share her philosophy of seasonal jam (Pear and Fig jam, Wild Strawberry and Chocolate jam) and pastry making and create with you a wide array of mouthwatering cakes, traditional rustic tarts (Alsatian Apple tart, Apple Cinnamon and Streusel tart) and delightful jams, jellies, and chutneys (Shallot Confit) using fruits and vegetables. 

Tue, 07/31/2007 to Thu, 08/02/2007

Pastry Camp

Summer would not be complete without desserts to cool you off.  The French Pastry School has introduced a 2nd Pastry Camp to teach you just that along with a variety of other french pastries that is sure to impress your friends and family. 

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, breads, and ice cream and sorbets. Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience.

Mon, 07/09/2007 to Fri, 07/13/2007

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


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