The French Pastry School
Homemade Ice Cream & Frozen Desserts with Chef Michel Ernots
Date: Jun 05 - Jun 07, 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
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In this three-day course, Chef Michel Ernots of The French Pastry School will share trade secrets for making a number of frozen desserts while expanding your overall pastry knowledge. He'll teach the complex theory behind ice cream and sorbet recipe formulas and the best production methods for each, so that going forward, you can reproduce the recipes learned in this course and also create your own flavors. You'll learn about developing and preserving flavor and texture, and extending product shelf life through the use of fresh, natural ingredients.  Dry ice will be supplied so you'll be able to take home your creations to share with your family and friends!
Course Detail:
  • Seasonal popsicles
  • Frozen strawberry soufflés
  • Ice cream sundaes
  • Traditional bistro-style profiteroles
  • Refreshing Meyer lemon semifreddo with fresh berries
  • Frozen Parisian macarons
  • Homemade ice cream cones
  • Icy fresh fruit granitas
  • Ice cream sandwiches
Michel Ernots is a 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, Belgium 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. 
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.