The French Pastry School

Professional Breads and Pastries

During this three-day class, you will produce a number of classic breads, pastries, and savories, mostly from the French tradition. Among other things, Chef Jeffrey Hamelman will teach how to make sourdough breads and breads with yeasted pre-ferments, classic Croissants, Brioche Feuilleté, German Bienenstich and Italian Panforte. The class focus will be on hand skill refinement, technical lecture, and product evaluation.

Date: 
Tue, 04/17/2007 to Thu, 04/19/2007

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, 04/10/2007 to Thu, 04/12/2007

Advanced Chocolate Candies

If you are planning on competing, this class with Chef Sebastien Canonne, MOF is a necessity when it comes to chocolate candies.  In this advanced class you will learn how to compose a chocolate candy with a complexity of textures and flavor profiles.  You will start by making confectionary bases including several pralinés, marzipan, nougatines, caramelized nuts and candied fruits just to name a few.  Once you have mastered this component, Chef Canonne will share with you his award winning chocolate candies. 

Date: 
Tue, 03/27/2007 to Thu, 03/29/2007

Plated Desserts and Artisan Chocolate Candies

The French Pastry School is coming to Le Gateau  in Columbus, OH featuring Chef John Kraus on March 19 - 21. This 3-day hands on class will highlight the basics of creating Plated Desserts and Artisan Chocolate Candies. We will coach you on balancing flavors, textures and teach you how the role each of your senses plays in developing a balanced dessert. The class continues with the chef sharing his knowledge on the requirements guide to creating their own pre-desserts and plated desserts.

Date: 
Mon, 03/19/2007 to Wed, 03/21/2007

Advanced Belgian Chocolate Candies

In this class, Jean-Pierre Wybauw, an advisor and instructor with Barry-Callebaut for 32 years, will share his expertise in chocolate candies.  This advanced chocolate candies class will sharpen your skills on some techniques and will introduce you to even more.  Some of the techniques that you will learn include molded, casted and piped chocolate bonbons.  Once you have refined the know-how of these techniques you will apply and make chocolate candies with ganaches, pralines, liquors, marzipans, giandujas, and homemade candied fruits.  Chef Wybauw is a true master when

Date: 
Tue, 03/13/2007 to Thu, 03/15/2007

Advanced Chocolate/Sugar Showpiece for Competition

Entering into a competition that includes a Chocolate or Sugar Showpiece?  In this class, Chef Jacquy Pfeiffer will teach you how to master the arts of design, planning and assembly for showpieces that are sure to give you the knowledge to create masterpieces.  In this comprehensive class Chef Pfeiffer will share his award winning expertise when conceptualizing a showpiece from beginning to end.   One of the most crutial factor of competition is to plan the execution of the sculpture from the beginning as well as ensure that the structure is sound and able to transported

Date: 
Tue, 03/06/2007 to Thu, 03/08/2007

Wedding Cake Decorating Techniques

During this informative class students will learn the process and steps to creating a wedding cake. Class starts with baking a cake to teach you how to layer and fill a cake, preparing it for rolled fondant, covering using rolled fondant and how to correctly dowel and assemble a layered and stacked wedding cake. Also, a dummy cake will be covered with rolled fondant and both cakes will be decorated using many rolled fondant and gumpaste techniques. Included in the class will be the making of some basic gumpaste flowers to use as a decoration on the completed cake.

Date: 
Wed, 02/07/2007 to Fri, 02/09/2007

Introduction to Pastry – Petits Fours

What better way to start the year off than learning how to make some of the most tantalizing French Pastries, éclairs and moist madeleines.  Join chef instructor of The French Pastry School, Laura Ragano, as she takes you through the fundamentals in producing traditional French petits fours.  Chef Ragano will share her expertise in making macarons and coconut rochers just to name a few.  Along with the products mentioned you will learn how to perfect blueberry tartlets, opera cake, espresso tarts, miniature carrot cake and almond financiers.  

Date: 
Fri, 01/12/2007 to Sat, 01/13/2007

Introduction to Bread

What could be better than serving a steamy, fresh out of the oven loaf of bread.  Chef Sebastien Thieffine, from The French Pastry School, will teach you to do just that.  In this class you will learn how to make a variety of breads from the classic french baguette to the rustic farmer’s bread.  Throughout the three days you will learn the different phases of bread; from mixing the ingredients to proofing to baking.  Once you have perfected the techniques of classic french bread you will move on to whole wheat bread with an oatmeal crust along with a whole grain sourdoug

Date: 
Tue, 01/09/2007 to Thu, 01/11/2007

Introduction to All Things Chocolate

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

Explore the world of chocolate with Chef Bob Hartwig from The French Pastry School as he shares with you the science of chocolate.  He will teach you the secret of correctly working with chocolate.  Using some of the best white, milk and dark chocolates, you will learn how to make a selection of cocoa products including petits fours and cookies such as Madeleines, financiers and macaroons.

Date: 
Tue, 12/09/2008 to Thu, 12/11/2008

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