The French Pastry School

Fundamentals of Assorted Petits Fours

What better way to spend three days than learning hands-on how to make some of the most tantalizing traditional French pastries? Chefs Laura Ragano (bio) and Kristen Ryan (bio) will guide you through making the three types of classic French Petits Fours: the first type is secs, or dry, like Tuiles. This type of petits fours keeps 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.

Date: 
Tue, 01/19/2010 to Thu, 01/21/2010

Bronwen Weber's Incredible Sculpted Cakes

We are honored to have Chef Bronwen Weber return to The French Pastry School teaching new cake sculptures. Bronwen Weber’s signature cake carving and fondant modeling techniques will be the highlight of this three-day hands-on class. Each student will create two finished showpiece projects; a standing old fashioned teddy bear and a bull dog face.

Date: 
Mon, 01/11/2010 to Wed, 01/13/2010

le Flour Bake Shop and Cake Studio

Bakery Shop

ABC Cooking Show

Bakery For Sale

Alliance Bakery

Rare Bird Preserves

Craigie on Main

Everest

Pages

Subscribe to The French Pastry School RSS