The French Pastry School
Healthier Desserts & Pastries with Chef Alissa Wallers
Date: Aug 14 - Aug 16, 2018 (4:00 pm - 9:00 pm)
Chef: Alissa Wallers, Pastry Chef Instructor
Cost: $525.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
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Healthier desserts are the name of the game for this new course dedicated to the lighter side of pastry making. Join Chef Alissa Wallers of The French Pastry School for this three-day, innovative workshop dedicated to low-sugar, low-fat, gluten-free and vegan dessert options! Using the highest-quality ingredients available, Chef Wallers will teach you how to use alternative sugars and fats to create fresh and delicious desserts without sacrificing flavor, texture, or presentation. This is an excellent hands-on course for anyone interested in pursuing alternative pasty making methods, or for simply implementing healthier dessert options at home or into your professional repertoire.
Course Detail:
  • Frozen berry soufflé with scratch-made almond meringues and fresh seasonal berries
  • Low-fat nutty brownies with a light and decadent chocolate mousse
  • Skinny lemon cheesecake with whole-wheat graham cracker crust and fresh seasonal fruit
  • Lime scented angel food cake with tart, low-sugar lime curd and stewed strawberries
  • Refreshing apple cider granita with crispy apple chips and moist almond cake
  • Creamy panna cotta with banana sorbet and exotic roasted fruits
  • Light lemon bars with organic scratch-made crust
  • Blueberry muffins with organic Greek yogurt, crunchy flaxseeds and wild blueberries 
Alissa Wallers is a full-time chef instructor at The French Pastry School. Following her culinary graduation in 2005, she moved to New York City to work and study under renowned Pastry Chef Francois Payard. Upon returning to Chicago, she worked as assistant pastry chef at the Sofitel Water Tower Hotel then led the pastry department in the opening of Chicago’s Five Diamond-rated Elysian Hotel, now the Waldorf Astoria. After five years as a pastry chef in the finest kitchens in Chicago, she went on to become the lead chef at Parties That Cook, teaching cooking classes to large corporate groups and hosting culinary events throughout the city. Most recently, Wallers held the position of product promoter for Barry Callebaut.
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.