The French Pastry School

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 as he teaches you to make the foundations of French pastry including brioche – a wonderful breakfast pastry, croissants and more. In this three-day hands-on class 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, 04/20/2010 to Thu, 04/22/2010

Artistic Competition Chocolate Showpieces and Chocolate Cakes

Stéphane Leroux, M.O.F., one of the world’s great chocolate masters, comes to teach at The French Pastry School for the second time. In this four-day hands-on course, you will design, plan, and assemble a chocolate showpiece to be used for competition or display. Chef Leroux will share with you the rules of designing, template making, and assembling. He will share tips and tricks with you, and how to troubleshoot. You will then create your own unique showpiece using the Chef’s masterpiece as inspiration for your own.

Mon, 04/12/2010 to Thu, 04/15/2010

Wedding Cake Construction and Tasting

How a wedding cake tastes is just as important as how it looks. Chef Donald Wressell, in his fifth year at the school, will teach you just that: how to create a cake that tastes extraordinary and is well-constructed even when you are under pressure to produce a high volume.  In this three-day hands-on class, you will focus on the baking, filling, and building of your cakes.

Tue, 04/06/2010 to Thu, 04/08/2010

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 six 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.

Mon, 03/22/2010 to Thu, 03/25/2010

David Wesmael's Incredible Ice Creams, Sorbets and Gelatos

We are honored to have Chef David Wesmael come and teach at The French Pastry School for the first time. Chef Wesmael, M.O.F. is known for teaching new methods and flavors for making ice creams, sorbets and gelatos. The next phase of this class will be applying what you have learned to create and build a variety of frozen desserts, using ice creams, gelatos, sorbets, frozen mousses, granités or bombes glacées. In this four-day hands-on class, you will learn techniques to create the perfect texture and extend the shelf life.

Mon, 03/15/2010 to Thu, 03/18/2010

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.

Tue, 03/09/2010 to Thu, 03/11/2010

Fundamentals of Chocolate Candies

Explore the world of chocolate in this three-day hands-on class with Chef Bob Hartwig 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 bonbons.

Tue, 03/02/2010 to Thu, 03/04/2010

Fundamentals of Decorating Wedding and Special Event Cakes

Are you ready to begin your cake decorating education? This three-day hands-on class is a beginner’s guide to creating wedding and special event cakes using gum paste, rolled fondant and royal icing techniques with The French Pastry School’s Chef Instructors, Laura Ragano (bio) and Kristen Ryan (bio). They will guide you through creating an artfully arranged posy of gumpaste flowers to decorate a small cake covered in rolled fondant. Some flowers you will create include roses and carnations, as well as a berry garnish.

Tue, 02/23/2010 to Thu, 02/25/2010

Rolled Fondant and Royal Icing Techniques

This new master class with Chef Nicholas Lodge will focus on rolled fondant and royal icing techniques. During this three-day hands-on class, you will be taught the finer points of many different rolled fondant and royal icing methods. Chef Lodge will guide you in creating many decorative designs that can be used on wedding and celebration cakes. The class will include how to cover a cake with rolled fondant; making royal icing for fine piping; English style pressure piping; "Wedgewood” figures and designs; and embroidery techniques.

Wed, 02/17/2010 to Fri, 02/19/2010

Festival of Macarons

Master Pastry Chef, Stéphane Glacier, M.O.F. is a world-renowned pastry chef entrepreneur and consultant of pastry and confectionery arts. Chef Glacier has compiled a complete work of the traditional macaron. Macaroon Swoon, one of Glacier's many books, includes seventy recipes exploring various possibilities for these classic desserts, which may look simple but are actually little wonders of traditional and precise gourmet treats. Culinary fashions may come and go, tastes may evolve, but macarons remain a must.

Mon, 01/25/2010 to Thu, 01/28/2010


Subscribe to The French Pastry School RSS