The French Pastry School
Pastry & Dessert Boot Camp with Chef Michel Ernots
Date: Jul 30 - Aug 03, 2018 (8:00 am - 1:00 pm)
Chef: Michel Ernots, Pastry Chef Instructor
Cost: $1,000.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
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Interested in French pastries? Let this course introduce you! Join Chef Michel Ernots of The French Pastry School for this five-day workshop dedicated to the art of French pastry. Chef Michel will guide you through the fundamentals of rolling, whipping, folding and baking in a professional, yet friendly and approachable kitchen environment. You'll taste and discuss the products you make along the way, so make sure you come with a strong appetite for learning—and eating! Whether you're new to the pastry scene, or just need a refresher, roll up your sleeves and prepare to get your hands dirty, because this is a hands-on learning experience!
Course Detail:
  • Chocolate diamants (French cookies)
  • Parisian macarons with chocolate ganache filling
  • Hazelnut financiers (French hazelnut cake)
  • Vanilla crème brulée
  • Molten chocolate cake
  • Scones
  • Banana Bread
  • Raspberry jam
  • Blueberry muffin
  • Fresh fruit tart

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 25 continuing education hours toward the initial or recertification application for American Culinary Federation certification.