The French Pastry School

Contemporary Wedding Cake Decorating Techniques with Rolled Fondant and Gumpaste

This course is accredited by the American Culinary Federation (ACF) for 21 Continuing Education Hours (CEHs).

Date: 
Wed, 04/15/2009 to Fri, 04/17/2009

Fundamentals of Traditional French Pastries

Have you ever wanted to learn how to create classic French pastries from scratch? Do you wish you could make a buttery, flaky croissant to enjoy with your café au lait? Join Chef Instructor at The French Pastry School, Chef Bob Hartwig (bio) as he teaches you to make the foundations of French pastry including brioche – a wonderful breakfast pastry, croissants and more. You will make a traditional French chocolate tart that includes a flourless chocolate sponge cake with a rich ganache in a pâte sablé dough.

Date: 
Tue, 03/31/2009 to Thu, 04/02/2009

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 four-day 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.

Date: 
Mon, 03/16/2009 to Thu, 03/19/2009

Bronwen Weber's Incredible Sculpted Cakes

We are honored to have Chef Bronwen Weber return to The French Pastry School.

Date: 
Mon, 03/09/2009 to Wed, 03/11/2009

Intermediate All Things Chocolate and Chocolate Showpieces

If you are a chocolate lover this class is for you!

Date: 
Mon, 03/02/2009 to Fri, 03/06/2009

Fundamentals of French Breads

What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread?  Jonathan Dendauw (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.  In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread.

Date: 
Tue, 02/24/2009 to Thu, 02/26/2009

Fundamentals of Chocolate Candies

Explore the world of chocolate in this three-day hands-on class with Chef Bob Hartwig (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 Hartwig will reveal the secrets behind producing smooth ganache fillings and shiny molded shells. Using some of the best dark, milk, and white chocolates, you will learn how to make a selection of delicious candies including casted, piped, and molded bon bons.

Date: 
Tue, 01/13/2009 to Thu, 01/15/2009

Fundamentals of Chocolate Candies

Explore the world of chocolate in this three-day hands-on class with Chef Bob Hartwig (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 Hartwig will reveal the secrets behind producing smooth ganache fillings and shiny molded shells. Using some of the best dark, milk, and white chocolates, you will learn how to make a selection of delicious candies including casted, piped, and molded bon bons.

Date: 
Tue, 12/08/2009 to Thu, 12/10/2009

Advanced Viennoiseries and Breakfast Specialties

After six consecutive years teaching master classes at The French Pastry School, World Baking Champion Didier Rosada returns to teach Advanced Viennoiseries and Breakfast Specialties.  During this three-day hands-on class, a wide variety of Viennoiseries and breakfast pastries will be produced. From selecting the ingredients to decorating the baked products, the whole production process will be covered.

Date: 
Tue, 12/01/2009 to Thu, 12/03/2009

Candies, Cookies, and Cakes for the Holidays

The winter holiday season is the perfect time to bake your favorite recipes, and learn new ones, for gift giving and entertaining. In this new course with Chef Pierre Zimmermann you will create holiday breads, cookies, and cakes sure to impress your friends and family. Learn how to make gingerbread cookies, traditional stollen, hand decorated cookies, holiday jams made with dried fruit. More delicious recipes in this holiday variety include irresistible buche de Noël and homemade chocolate truffles. Happy holidays!

Date: 
Mon, 12/20/2010 to Wed, 12/22/2010

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