The French Pastry School
Baking & Food Science 101 with Chef Michel Ernots
Date: Aug 28 - Aug 30, 2018 (4:00 pm - 9:00 pm)
Chef: Michel Ernots, Pastry Chef Instructor
Cost: $525.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
Share This Class:  
This three-day course is your chance to explore the fascinating and ever-important world of food science and the impact it has on the success of your recipes. This is an excellent class for aspiring students, enthusiasts, and anyone who needs a refresher on the finer details of baking and pastry making. With Chef Michel Ernots of The French Pastry School as your guide, you'll make a variety of French classics using a number of different techniques and methods. You'll taste and discuss the products as you go, and Chef Michel will provide you with the foundational skills for making successful pastries in this workshop, and at home!
 
Course Detail:
  • Lemon pound cake three ways
  • Pâte a choux:
Éclairs
Religieuse cream puffs
  • Puff pastry delights using three different puff-making methods:
Apple turnovers
Napoleon mille-feuille
Crunchy elephant ears
Apple tarts
Traditional pithiviers
French galettes
  • Traditional croissants and chocolate croissants
  • Breakfast danishes
  • Cinnamon rolls
 
Michel Ernots is a full-time chef instructor at The French Pastry School. Ernots graduated with a pastry and bakery management degree from the IFAPME Centre in Villers-le-Bouillet, Belgium. He then moved to Liège to work and study under renowned Pastry Chef, Jean Francois Thirionnet. He relocated to Colmar, France, where he worked for the Richon Pâtisserie as a chocolatier, caterer and ice cream maker. He later became the pastry chef at the Pâtisserie Le Saint Albius, on the Island of La Réunion, in the Indian Ocean. Upon his return to Paris, he was in charge of the highly respected L'Essentiel bakery. His most recent venture brought him to Chicago, where he worked as an assistant pastry chef at The Peninsula Chicago.