The French Pastry School
David Wesmael's Incredible Ice Creams, Sorbets, Gel
Date: Mar 21 - Mar 24, 2011 (7:00 am - 3:00 pm)
Course level: Professional ♦♦♦
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We are honored to have Chef David Wesmael, M.O.F. return for the second consecutive year to teach at The French Pastry School. Chef Wesmael, M.O.F. is known for teaching new methods and flavors in making ice creams, sorbets and gelatos. You will be apply his innovative methods 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. Using the recipes you create in class, Chef David will lead you through creating desserts, revealing how fresh ice creams, sorbets and other frozen desserts can increase the perceived value of a dessert. Among some of the creations, you will learn how to make frozen lollipops, frozen macarons and petits-fours, frozen cakes, plated desserts, or a variety of sundaes and verrines.

An added bonus to this class will be Chef David Wesmael's expertise in opening a gelato or an ice cream business. He will share with you what he has learned by opening shops in France and how having the essential equipment necessary makes the world of difference. Chef Wesmael holds the Meilleur Ouvrier de France Glacier title was a member of the French pastry team who captured the Gold medal at the World Pastry Championship in Phoenix, Arizona in 2006.

Chef David Wesmael, M.O.F. is the research and development corporate chef for the famous Groupe Holder in France, including the famous Paul Pâtisserie Group and the not less famous Ladurée pastry shops in Paris, and world wide. Chef David Wesmael holds the Meilleur Ouvrier de France Glacier title and was a member of the French pastry team who captured the Gold Medal in the World Pastry Championship in Phoenix, Arizona in 2006.

This course is accredited by the American Culinary Federation (ACF) for 32 Continuing Education Hours (CEHs).