The French Pastry School
Chef Dimitri Fayard
Entremets and Petits Gâteaux
Date: Aug 29 - Sep 01, 2011 (7:00 am - 3:00 pm)
Chef: Dimitri Fayard, Pastry Chef Instructor
Course level: Professional ♦♦♦
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Join World Pastry Champion, Chef Dimitri Fayard (bio) in this four-day, hands-on class to explore the world of French entremets and petits gâteaux. Chef Fayard will guide you through making these classic recipes and show you how they can be modified for a more modern artistic creation, satisfying a wide variety of consumer demands. Learn some of Fayard's award-winning recipes that enabled his victory in the 2008 World Pastry Championship, where he also won Best Degustation (best overall taste). He will also share some recipes he presented in the 2010 Meilleur Ouvrier de France Competition.

Chef Fayard will teach you the principles, techniques, and differences between cold and hot process sponges. You will explore variations of aerated and whipped batters called “biscuits,” made with yolks, whole eggs, or whipped egg whites, as well as the creaming method. You will see the differences between biscuits and sponges made with nut powders versus nut pastes. Chef Fayard will also demonstrate the meringue and nut meringue-base biscuits such as Succès, Japonais, Progrès, and the biscuit Dacquoise that derived from them.

You will then learn a selection of different inserts such as crèmeux, coulis, custards, ganaches, pralines, gianduja, as well as crunchy and crispy components for a variety of textures. Finally you will make a selection of different versions of mousses like the Bavarians, Diplomates, Chibousts, meringue or pâte à bombe-base mousses. Several types of glazes and finishes will be demonstrated to give your cakes their brilliant finished look, including fruit, caramel, white, milk and dark chocolate glazes.

The course will culminate in a grand buffet, and all your beautiful products will be yours to take home.

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

Dimitri Fayard (bio) joined the faculty of The French Pastry School at City Colleges of Chicago in 2009. Previously, he worked with Chef Philippe Uracca, M.O.F. in Auch, France. He left France at age 19 to work for François Payard in New York City, then later with Jean Philippe Maury, M.O.F. in Las Vegas as one of Maury’s Assistant Pastry Chefs at the Bellagio Hotel. He later teamed up with Laurent Branlard, a World Pastry Champion, at the Ritz-Carlton Corporate Hotel in Atlanta, Georgia. Fayard won three gold medals at the Atlanta Pastry Classic Competition in 2001. He came to Chicago in 2002 as part of the opening team at the Hotel Sofitel Water Tower as the Executive Pastry Chef at the young age of 23. One year later, he opened a business in Chicago, Vanille Pâtisserie, with his wife, Keli. In 2007, Fayard was named one of the Top Ten Pastry Chefs in America by Pastry Art & Design and Chocolatier magazines. In 2008, he competed in the World Pastry Championship in Nashville, Tennessee and helped the United States team take the gold medal becoming a World Pastry Champion. Fayard was admitted as an Academician into the Académie Culinaire de France in 2009.