The French Pastry School

Fundamentals of Pound Cakes, Coffee Cakes, Scones and French Cookies

 

Date: 
Tue, 03/08/2011 to Thu, 03/10/2011

Fundamentals of Artisan French Breads and Savory Treats

What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread? World Baking Champion Pierre Zimmermann (bio), Chef Instructor with The French Pastry School, will teach you to do just that in this three-day hands-on class making traditional, artisanal French breads.

Date: 
Tue, 02/08/2011 to Thu, 02/10/2011

Revolution Brewing

Advanced Artisan French Breads and Viennoiseries

During this four-day hands-on class, Master Baker and World Champion Chef Pierre Zimmermann (bio) will share with you the fundamentals of the art of French breakfast pastries (Viennoiseries).  You will learn 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 and freezing.  Chef Zimmermann will teach you these techniques and others which have helped him run a successful shop in Alsace, France for many years.

Date: 
Mon, 01/31/2011 to Tue, 02/01/2011

Fundamentals of Traditional French Tarts

Learn to make classic French tarts from French Pastry School instructor, Chef Pierre Zimmermann (bio). He will teach you the basic French doughs such as pâte sable, pâte sucrée, and pâte brisée.

In this three-day hands-on class you will create the foundations of French pastry including a lemon tart, chocolate tart, grapefruit/pistachio tart, tarte tatin, almond pear tart, and more! The techniques you will learn apply to all the recipes you make in class as well as many other areas of pastry production.

Date: 
Tue, 01/25/2011 to Thu, 01/27/2011

Fundamentals of Chocolate Candies

Explore the world of chocolate in this three-day hands-on class with Chef Joshua Johnson (bio) of The French Pastry School, as he shares with you the art and science of this delicious medium. You will learn to hand-temper chocolate—a necessary fundamental in making the perfect chocolate candies. Chef Johnson will reveal the secrets behind producing smooth ganache fillings and shiny molded shells.

Date: 
Tue, 01/04/2011 to Thu, 01/06/2011

Amy Beck Cake Design

The Ballantyne Hotel

Chicago Chocolate Academy

Wholefoods

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