The French Pastry School
Artisan Sugar Candies and Candy Bars
Date: Apr 24 - Apr 27, 2017 (1:00 pm - 8:00 pm)
Cost: $975.00
Course level: Professional ♦♦♦
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In this four-day, hands-on course for professionals, explore the world of sugar with Las Vegas's MGM National Harbor Executive Pastry Chef, Chef Sylvain Bortolini.

In this back-by-popular-demand class, you will explore a range of Chef Bortolini’s signature recipes. He will coach you on the practical knowledge needed to make fine sugar candies a reality in your business and how to structure them for medium- and large-scale production. You will learn the technology behind making guimauves, jelly candies, pulled sugar candies, and the best methods to use them in your pastry shop. You will also learn the art of sugar crusting candies, glazing candies, and even jam making! 

Benefit from his expertise as he guides you through techniques that will put you a step ahead of the competition.

Some of the recipes may include:



2 Layer Raspberry/Vanilla Guimauve with Fresh Fruit Puree

Molded Passion Fruit Popsicle Guimauve with Fresh Fruit Puree


Jelly Candy

Vanilla/Kalamansi Jelly Candy with Liquid Strawberry Center

Vanilla/Passion Jelly Egg Candy


Sugar Crust

Enrobed Rum Liqueur

Apple Pate de Fruit with Calvados Liqueur


Pulled Sugar Candies

Choco/Mint Berlingot de Carpentras

Feuillete Fruit Candy with Oil Base Filling

Feuillete Fruit Candy with Marmelade Filling

Feuillete Praline Candy with Hazelnut Duja Filling

Sucette Candy with Innovative Texture



Bitter Orange Amere Jam

Raspberry Anise Jam

Apricot Almond Jam



Glazed Pate de Fruit

Marrons Glaces  (Candied Chestnut)

This course is approved by the American Culinary Federation for 28 Continuing Education Hours (CEH's).