The French Pastry School

Fundamentals of Macarons and Cookies from around the World

Have you ever tried to make the latest pastry sensation: a French macaron? It can be hard to get it just right - not too dry and not too moist. With Chef Scott Green (bio) of The French Pastry School you will create a delicious macaron that is light, crisp on the outside and just chewy enough on the inside. Make many different flavors and colors of the macaron cookie as well as fillings, such as buttercream, ganache, or jam. You will see why this delightful cookie is a classic as well as a modern pastry marvel!

Tue, 08/23/2011 to Mon, 08/29/2011

Jams, Jellies, Marmalades, Chutneys, and Sweet & Sour Pickled Fruit and Vegetables

In this four-day, hands-on class, French Pastry School Instructor, Chef En-Ming Hsu (bio) will teach the concept of  preserving along with a variety of preserving techniques. Under Chef Hsu’s guidance, you will understand the difference between jams, jellies, conserves, marmalades, and chutneys. All recipes will feature fruits of the local summer harvest, showing you how to extend the season’s harvest through these preserving methods.

Mon, 08/15/2011 to Thu, 08/18/2011

Fundamentals of Jams, Jellies, Marmalades, Chutneys, Pickling and French Tarts

Using a selection of fresh organic fruits from a local farmers market, learn to make some classic jams, jellies, marmalades, and sweet and sour chutneys made with pickled fruits and vegetables. In this three-day hands-on class with Chef Instructors Dimitri Fayard (bio) and Joshua Johnson (bio), create an array of mouth-watering lemon, strawberry mint and chocolate raspberry jams, lemon jelly, and orange marmalade. Impress your guests with your own homemade preserves from the fruits of summer by making your own assortment of fruit and vegetable chutneys, plus sweet and sour preserves.

Tue, 08/09/2011 to Thu, 08/11/2011

Fundamentals of Mini Pastries, Tarts, and Desserts

What better way to spend three days than learning hands-on how to make some of the most tantalizing traditional miniature French pastries? Chef Kristen Ryan (bio) will guide you through making classic French pastries known as petits fours, tarts, and desserts. The first type of petits fours you will learn is secs, or dry, like Tuiles, that keep for four to five days. The second type is moelleux, or moist. This includes the cupcake-like Financier (an amazing brown-butter almond cake) and Madeleine which keep for two to three days.

Tue, 08/09/2011 to Thu, 08/11/2011

Fundamentals of French Classics

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 Dimitri Fayard (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.

Tue, 08/02/2011 to Thu, 08/04/2011

Pastry Camp - All Chocolate


Mon, 08/01/2011 to Fri, 08/05/2011


Bakery and Café

Pastry Camp - Breads, Breakfast Pastries, Pound Cakes and Coffee Cakes

For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on session of Pastry Camp, Chef Instructor Pierre Zimmermann (bio), will guide you through the fundamentals of each of these areas of bread and pastry making.

Wed, 05/25/2011 to Sun, 05/29/2011

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, hands-on session of Pastry Camp, you will create many classic French recipes including breads, cakes, tarts, ice creams and sorbets, petits fours and much more.

Mon, 07/25/2011 to Fri, 07/29/2011


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